Whatever it is Fudge or Cake like; Brownie is one of the most delicious desserts of the world. Origin of this brownie is in misty, but thanks to the chef for this wonderful dessert, invented as lunchbox dessert upon request of Mrs. Palmer, at palmer House Hotel, during Colombian Exposition in 1893.
Besides that, we should Thanks to author of Boston Cooking School Cook Book (1896),
Boston, Massachusetts, for written recipe of brownie in page 424 and Home Cookery (1904, Laconia, NH) written recipe of brownie on page 132 recipe submitted by Mrs. C. F. Pitman and to those who developed that recipe decades by decades.
Evidence talks that both brownie recipes referred in books were written without chocolate. They used molasses to make it brown. Uses of Chocolate as modern style chocolate brownie, founded in the Home Cookery ,1904, Laconia, NH and in Service Club Cook Book Chicago, IL, 1904.
As time goes on and lots of experiment taken place with the former recipe and changes came. As a result we found this Sophisticated Chocolate Dessert in many size, taste and style. Mainly, Butter, Chocolate, Egg, Sugar, Flour and Nuts are the remarkable ingredients uses to make Chocolate Brownie. Butter and chocolates (unsweetened or semi-sweetened) gives richness to the brownie yet it will taste like dried cake. On the other hand, nuts add its third degree.
Our practice in our professional life taught us regarding making brownie, all ingredient should be in room temperature, whipping of egg and sugar causes over-leaven crumbly brownie, less fudgy. Combination of nuts gives beautiful texture and ground nut and flour combination enhances taste. Serving Warm Chocolate Brownie with fudge sauce or Vanilla Ice Cream is an epic combination of Taste feels like heaven. Let’s try the recipe.
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Dark Chocolate Brownie |
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| Ingredients | Metric Measurement | |
| Semi Sweet Dark Chocolate | 500 | g |
| Butter | 400 | g |
| Eggs | 6 | PCs |
| Icing Sugar | 400 | g |
| Heavy Cream | 100 | ml |
| Vanilla Essence | 10 | g |
| Flour | 200 | g |
| Almond Powder | 200 | g |
| Baking Powder | 10 | g |
| Cashew nut and Pecan | 200 | g |
| Method: | Baking Temp & Time: | |
| Preheat the oven at 180°C.
1. Prepare the 8”x 12”x 2 or 2.5” pans by lining the bottoms with grease proof paper. 2. Place dark chocolate [cut into pieces] and Butter in the pan. Melt over Bain Marie or water bath and let it be cool. 3. Add the sugar, Eggs in mixing bowl and blend until sugar dissolved. But do not whip because whipping will make the brownie crumbly and over leavened, less fudgy. 4. Add vanilla essence to the mixture. 5. All dry ingredients including nuts be prepare in another bowl and keep aside.
6. With the machine running at low speed, gradually add room temperature chocolate and butter melted mixture. Then add dry ingredients at the end of mixing.
7. Fill the prepared pans and bake till set.
8. Cool the cakes completely before removing them from pans and keep in chiller at least two hours. Shift the cake onto a cardboard cake circle using spatula cut into 2” square or 2” x 4” rectangular shape and serve warm with ice cream. |
1. Temp: 180°C
2. Time: 45-55 minutes
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