The recipe for the classic Brownie cake is loved by many people with a sweet tooth for its ease of preparation and rich chocolate taste. There are many variations in the preparation of this dessert. Modern chefs add aromatic cherries, candied fruits and various types of nuts to baked goods. Chocolate baked goods will take its rightful place on the festive table and will delight guests with its perfect taste!
Classic “Brownie”: the intricacies of preparing the perfect dessert
Chocolate baked goods are especially popular in the United States. There you can find it in almost every cafe and restaurant. The finished dessert should be elastic to the touch and delicate to the taste. To achieve perfect baking, just follow all the recipe recommendations, and the perfect « Brownie » ready!
To make brownies at home you will need:
- 2 bars of quality dark chocolate;
- a pack of butter – 200 grams;
- 70 grams of sifted flour;
- Half a glass of sugar (you can use a glass if you like sweets);
- eggs 2 pieces;
- baking powder;
- 100 grams of cocoa powder.
Step-by-step preparation:
- Melt the butter and dark chocolate in a microwave or double boiler. Set aside a couple of chocolate slices without melting.
- In a dry bowl, mix the remaining ingredients (except the eggs).
- After bringing the dry ingredients to a homogeneous mass, add the chocolate-cream mixture and whisk thoroughly.
- Add eggs to the brownie batter. Whisk. Grate the reserved chocolate and add to the mixture.
- Grease the mold with butter and pour in the dough. Bake the cake for 40 minutes at 180 degrees Celsius.
This is one of the most best recipes"Brownie », the composition of which is different minimum set necessary ingredients. Can you hear the chocolate aroma filling your home? It's time to take the pie out of the oven!
Types of "Brownie": a new dessert for every day
Chocolate cake has become so popular that confectioners never tire of experimenting with its compositions, adding more and more new ingredients. Today there are more than 5 options for preparing dessert, each of which has a special recipe.
Lately, a dessert like this has been on everyone’s lips. Brownie enjoys overwhelming success, popular in many countries, but in its homeland delicious dessert from large quantity chocolate is America? What is brownie, and why is everyone absolutely delighted with it? Chocolate brownie is an American dessert that is not like a pie or cupcake; it has a moist and slightly chewy filling, and the crust is quite crispy. You can prepare the dessert at home using a detailed and reliable recipe, equipped with photographs.
How to make chocolate brownie? For this you will need good recipe, quality and fresh ingredients. Such a delicacy can be baked at any time: for holidays, tea parties, or just for a good mood. The recipe can be changed and you can add your own innovations.
For example, you can add cottage cheese, cherries or raspberries, pumpkin, prunes, nuts and even dried apricots to the dough. You don’t have to add any of the above; it won’t make the taste worse. To add piquancy, the top of the chocolate dessert can be topped with mint caramel or crushed candy canes.
Ingredients:
- butter (soft) – 100 grams;
- dark chocolate – 110 grams;
- sugar – 90 grams;
- chicken eggs – 2-3 pieces;
- baking powder – ½ teaspoon;
- wheat flour – 70 grams;
- salt - a small pinch.
- Prepare all the necessary ingredients. The butter needs to be softened, the chocolate should be melted in a steam bath or in a microwave oven, using low power, periodically checking the consistency.
- You need to add sugar to soft butter. Beat with a mixer or fork to form a fluffy foam. Add chocolate.
- Whisk chicken eggs, add to the rest of the ingredients and don’t forget to mix.
- After this, sift the baking powder with flour, add to the chocolate mixture and lightly add salt. The dough for the legendary dessert is ready.
- The baking pan must be covered with parchment and greased with oil. Distribute the dough evenly over the pan. It is best to bake in silicone molds.
- Preheat the oven to 180 degrees, bake the dessert for fifteen minutes, the main thing is not to dry it out. Before putting the chocolate brownie in the oven, sprinkle it with mint caramel.
- The finished dessert turns out to be very aromatic and tasty; it should have a moist, slightly damp center and a slightly loose structure.
Delicate brownie with pumpkin
Chocolate and pumpkin are a rather original but harmonious combination. The baked goods turn out very tasty, tempting, and go perfectly with a cup of hot cocoa, tea or coffee with milk. This recipe is perfect for pumpkin season.
Ingredients:
- wheat flour – 230 grams;
- cinnamon – 1 teaspoon;
- butter – 170 grams;
- dark chocolate – 120 grams;
- sugar – 200 grams;
- chili pepper (ground) – ¼ teaspoon;
- eggs – 3-4 pieces;
- pumpkin puree – 1 glass;
- vanillin – 1 sachet;
- baking powder – 10 grams;
- vegetable oil – 30 milliliters;
- salt - a small pinch.
Cooking algorithm:
- Prepare all products noted in the recipe. Then break the chocolate and melt it using a method convenient for you.
- Remove from heat, add very soft butter, stir thoroughly.
- In a bowl, mix all the dry ingredients of this recipe, namely salt, flour and baking powder, as well as ground hot chili pepper.
- Using a mixer, beat the eggs with vanilla and sugar until you get a fluffy foam. Then combine all the ingredients: the dry part with the butter-chocolate and egg parts. Stir thoroughly.
- After this, you need to add pumpkin puree, vegetable oil, and a spoonful of ground cinnamon.
- Preheat the oven to 180 degrees, pour the dough into a mold. Bake for 40 minutes. The pumpkin chocolate brownie is ready. Serve it with tea or milk. The dessert will appeal to all lovers of sweets, especially chocolate.
So there are a lot different recipes brownies, each with its own twist. To bake such an American dessert, just use the suggested recipes and watch a video where everything is described in detail.
Brownie recipe with cocoa is an economical version of the world famous dessert, which is based on dark chocolate. But the point is not only that this is a budget dessert. In fact, it comes out less sweet and cloying. Well, if you have a sweet tooth, then don’t be afraid to slightly modify the recipe by adding a little more sugar. Let's start making brownies with cocoa.
Cooking Brownies with cocoa: secrets of making the perfect dessert
Brownie is a world famous American dessert that is served in almost every cafe. Time passes, and confectioners never tire of modifying the cake recipe. That is why today we can enjoy a simple Brownie dessert with cocoa.
To make brownies without chocolate, you will need:
- 100 grams of sugar;
- vanilla extract;
- half a glass of flour;
- a couple of eggs;
- a couple of tablespoons of cocoa;
- a teaspoon of baking powder.
Place the butter in a saucepan, place on low heat and melt it. Pour sugar, eggs, vanilla extract and dry ingredients through a sieve into the cooled butter. Beat the mixture with a mixer and let the dough rest a little.
Grease the mold with vegetable oil and pour out the dough. Bake the deliciousness for about 30 minutes at 180 degrees Celsius. If desired, you can glaze the cake. To do this, melt a bar of dark chocolate, add 50 grams of cream and butter. Apply the glaze in a thin layer onto the cooled dessert. Brownie with cocoa is ready. Bon appetit!
Classic brownie recipe with dark chocolate inside
Perhaps this is the most delicious treat of all existing chocolate confectionery products. A cake with melting dark chocolate inside, what could be better? To prepare, you should prepare the following ingredients:
- 2 black chocolates;
- 100 grams of sugar;
- a couple of eggs;
- 130 grams of flour;
- a pinch of soda;
- vanilla to taste;
- 150 grams of butter;
- a couple of teaspoons of cocoa powder.
Cooking method:
Melt butter and a chocolate bar in a water bath. When the chocolate-cream mass has cooled a little, add sugar, vanilla and eggs. Whip vigorously until a homogeneous consistency is formed.
Sift the dry ingredients through a sieve and carefully fold into the mixture. Beat the dough and set it aside.
Three chocolate bars on a grater. Grease the mold with oil. Pour part of the dough, then sprinkle the layer with chocolate, and cover with part of the chocolate mixture. Bake the dessert for 30 minutes at 180 degrees Celsius. Don't forget to prepare a hot drink to make the most of your dessert.
Brownie with dark chocolate and cherries
American dessert with cherries, has a very rich taste. Freshly baked confectionery can be safely served not only with hot dishes, but also with alcoholic drinks. To prepare the delicacy, we will need the following ingredients:
- half a package of butter;
- 150 grams of chocolate;
- a couple of tablespoons of cocoa;
- 50 grams of pitted cherries;
- a couple of eggs;
- 80 grams of flour;
- vanilla extract;
- grated milk chocolate.
Melt chocolate and butter in a water bath. When the mass becomes homogeneous, remove the bowl and stir the mass. Add eggs, sugar, vanilla extract and beat the chocolate mass using a blender. Gradually add the dry ingredients, stir the mixture with a whisk and stir in the pitted cherries.
Grease the mold, pour out the dough and bake the dessert at 180 degrees Celsius for about 30 minutes. Once cooking is complete, remove the pie and sprinkle the top with grated milk chocolate. Bon appetit.
To prepare, you need to slightly modify the recipe by adding 200 grams of fatty granular cottage cheese to the mass.
Chocolate brownie recipe with dark and milk chocolate
The combination of milk and dark chocolate is perfect. Such a delicacy will not go unnoticed. Having decorated the cake with glaze, you can safely serve it on festive table. And most importantly, preparing dessert will not take much of your time.
To prepare the treat, prepare:
- a bar of milk and dark chocolate;
- one and a half cups of flour;
- packaging of butter;
- a couple of glasses of sugar;
- vanilla and salt to taste;
- 4 chicken eggs.
Cooking process:
Melt the butter and chocolate in a water bath. Stir the mixture constantly with a spoon so that it does not stick to the dishes. After dissolving the ingredients, remove the dishes from the heat, add the eggs, vanilla extract and sugar, and beat the mixture with a mixer. When the sugar is completely dissolved, add the dry ingredients, passed through a sieve.
Grease the mold with butter, pour out the dough and bake the dessert at 180 degrees Celsius for about 30 minutes. After the dessert has cooled, cut it into small pieces, sprinkling the top of the delicacy with flour.
Brownie cake with white chocolate and nuts
An original recipe for Brownie cake with white chocolate, diluting the long-familiar taste of the dessert with the addition of dark chocolate. To prepare the delicacy, we will need the following ingredients:
- half a package of butter;
- 150 grams of dark chocolate;
- half a bar of white chocolate;
- a glass of sugar;
- 120 grams of flour;
- a pair of chicken eggs;
- a teaspoon of baking powder;
- walnuts to taste;
- vanilla to taste.
Melt dark chocolate and butter in a water bath. When the mass becomes homogeneous, remove it from the heat and add eggs, sugar and vanilla. Beat the mixture with a mixer and gradually sift in the dry ingredients (flour, baking powder). Set the dough aside. Grate the white chocolate on a coarse grater and crush the nuts. Add the ingredients into the dough and stir the mixture.
The cocoa brownie recipe is loved for its rich and slightly tart taste. To prepare the perfect confectionery product, it is important to remember some of the subtleties of its preparation.
- Give preference to quality chocolate. Chocolate – main ingredient Brownie. The taste of the delicacy depends on this ingredient. The cost in most cases determines the quality of the chocolate. Draw your own conclusions.
- Temperature. The temperature of the ingredients must be at room temperature. A couple of hours before cooking, remove food from the refrigerator.
- Humidity. To make the cake slightly moist, we recommend covering the pan with foil.
- Cooking time. Do not overcook the dessert in the oven. In the vast majority of cases, the dessert preparation time is 30 minutes. After this, remove the dessert from the oven, place the pan on a damp cloth, and then easily remove the cake.
And further. Do not rush to remove the cake from the mold. Let it sit for a while. Then it will “come out” of shape without any problems, without losing its attractive appearance. The confectionery product can be served with warm drinks, alcohol, as well as milk and fruit juices!
Chocolate brownie will not leave anyone indifferent: you can add cherries or raspberries to the dessert, or make the brownie striped - choose from 8 recipes!
- 200 gr. dark chocolate
- 150 gr. butter
- ½ cup sugar
- 1 tbsp. black cocoa
- 3 large eggs
- 2/3 cup flour
- 1/3 tsp. soda + 1 tsp. vinegar
- ½ cup walnuts
- 2 tbsp. cognac
chocolate glaze:
- 100 gr. chocolate
- 2-3 tbsp. condensed milk
The brownie cake dough is prepared in a water bath, so the first thing we do is assemble this very water bath. For this we need two pans of different diameters. Pour water into a large one, and place a smaller saucepan on top, where we will mix all the ingredients. We put this entire structure on fire.
Place butter and chocolate in a saucepan. Stirring, heat in a water bath.
When the chocolate becomes liquid, start adding the remaining ingredients. There is no need to wait until the water boils in a water bath. Once the chocolate has melted and mixed with the butter, move on.
Pour in sugar. I usually add only half a glass of sugar, which is quite enough for my taste, because the brownie dough consists of almost nothing but chocolate, and it is already quite sweet. If you like something very sweet, increase the amount of sugar. If desired, you can add a little vanilla sugar. Mix everything.
We put a tablespoon of cocoa powder, while adding “pure” cocoa without impurities in the form of sugar and milk powder, because we need a rich chocolate taste. Mix everything.
For taste, add a little cognac or brandy.
Add eggs one at a time. We first break each egg into a cup to make sure it is fresh and not spoiled, and only then put it into the dough. Using a broom, spatula or regular spoon, quickly grind the egg to make a homogeneous dough, then add the second egg, grind, then the third. If the eggs are small, then put not three, but four eggs.
Add flour and mix everything. The result is a rather thick and viscous dough.
Add soda slaked in vinegar. Mix the dough.
Add half a cup of crushed walnuts.
Pour the dough into a warm, well-greased pan. It is advisable to place parchment on the bottom of the mold.
Place the pan in a well-heated oven. Bake Brownies for 15–20 minutes at 170–180°C.
We check in advance for “readiness” so as not to miss a moment (depending on the oven, the cake can be prepared in 10 minutes). Unlike traditional cakes and pies, the brownie cake should still be wet when pierced, meaning the cake should be slightly underbaked. It is thanks to this little trick that Brownie turns out so tender.
Take our cake out of the oven and let it cool. Carefully remove the form. If desired, the Brownie cake can be covered with chocolate glaze, which is also made in a water bath: simply melt the chocolate in condensed milk and then cover the cake. This glaze stays soft and doesn't harden or crust. If you want the glaze to harden, melt the chocolate in butter and add a little milk.
Place the finished chocolate brownie pie in the refrigerator overnight. A well-seasoned and well-chilled cake can be cut without any problems. It can be cut into both large pieces and small cakes.
Recipe 2: Chocolate brownie with cherries (with photo)
- 200 g chocolate
- 1 tbsp. cocoa powder
- 10 g vanilla sugar
- 100 g flour
- 300 g cherries
- 150 g butter
- 120 g sugar
- 4 eggs
- ¼ tsp. salt
Melt chocolate and butter in a water bath.
Add sugar, salt, cocoa, vanilla sugar. Stir until smooth.
Add eggs (it is advisable not to add all at once), mix.
Add flour, mix.
Then add pitted cherries and stir.
Grease a baking dish with butter and pour out the dough.
Bake until done, about 35-40 minutes, at 180 degrees. Don't over dry it - keep the brownie moist! Cool, cut into squares.
Recipe 3: Chocolate brownie with cherries and cottage cheese
- Black chocolate - 100 grams
- Butter - 100 grams
- Eggs - 3 pieces (2 - in the dough, 1 - in the curd mass)
- Cottage cheese - 400 grams
- Flour - 1 Cup
- Sugar - 0.75 Cups
- Baking powder - 1 teaspoon
- Canned cherries - 200 grams
Break the chocolate into squares, cut the butter into pieces. Place everything in a glass bowl and microwave for 1 minute.
Beat the eggs with sugar until the mass increases in volume (2 times).
Add chocolate mixture, stir.
Add baking powder and flour. Mix well with a spoon.
This is the consistency the dough should be.
For the curd layer, grind the cottage cheese, 1 egg and 2 tbsp in a blender. spoons of sugar.
The curd mass should be homogeneous, without grains.
Place 2/3 of the dough into a silicone baking dish (approximately 22-24 cm in diameter) and distribute evenly.
Spread the curd filling on top and place the cherries.
Place the remaining dough on top. Place the pie in the oven for 30-35 minutes.
Chocolate brownie with cherries is ready. Enjoy your tea!
Recipe 4: Striped Chocolate Brownie (with photos step by step)
- 4 pcs chicken egg
- 100 g chocolate
- 100 g butter
- 150 g sugar
- 150 g flour
- 1 tsp baking powder
- 300 g cottage cheese
- 400 g cherries
- 1 pinch salt
- vanilla sugar
Melt the chocolate together with the butter.
For the curd cream, mix the cottage cheese with sugar and 2 eggs. Grind with a mixer until creamy. If the cottage cheese is grainy, first rub it through a sieve.
Using a mixer, beat 2 eggs and 50 grams of sugar until foamy, then add a pinch of salt, vanilla sugar and flour. Add cooled chocolate and baking powder.
Grease the baking dish with vegetable oil. Then pour 1/3 of the chocolate dough into it.
Pour ½ of the curd cream into the next layer and randomly arrange half of the cherries.
Then we repeat all three layers again: chocolate dough, curd cream, cherry.
Add the remaining chocolate dough as a final layer.
Bake for 40 minutes in a preheated oven at 180 degrees Celsius. To prevent the top of the pie from burning, cover it with foil.
The finished pie must be completely cooled before slicing, otherwise it will fall apart when slicing. Bon appetit!
Recipe 5, step by step: chocolate brownie in a slow cooker
- Flour - 1.25 cups (150-152 gr.) (1 multi-cup).
- Salt - 0.5 tsp.
- Butter - 200-225 gr.
- Dark chocolate - 200 gr.
- Sugar - 2 multi-cups.
- Vanilla sugar - 1 tsp.
- Eggs - 4 pcs.
- Nuts – 100 gr.
Melt the butter and chocolate in a water bath or in the microwave.
Beat the eggs with sugar until a stable foam forms.
Gradually add the butter-chocolate mixture to the eggs, stirring all the time. Sift the flour into the resulting mixture and mix thoroughly again.
The final stage will be nuts - in my case, walnuts, but you can use absolutely any, at your discretion.
We clean them and chop them a little - chop them with a knife or roll them with a rolling pin.
Grease the multicooker bowl with butter and pour the dough into it. We turn on the multi in the “Baking” mode for 30 minutes, but at the 27th minute I advise you to check the readiness of the cake with a match or a toothpick - the dough should remain slightly liquid.
If necessary, add 5-10 minutes, but remember that it is better to underbake the brownies. As soon as you take out the multicooker bowl, do not leave the pie, but take measures to cool it - put it in a bowl with cold water and cover with a towel (foil, cling film).
Let the pie rest for a couple of hours or overnight, take it out and cut it into squares.
Recipe 6: Berry Chocolate Brownie with Dark Beer
- Black chocolate (200 g for dough, 50 g for coating) - 250 g;
- Butter - 180 g;
- Berries (raspberries, yoshta) - 200 g;
- Dark beer - 200 ml;
- Sugar - 200 g;
- Wheat flour - 125 g;
- Cocoa powder - 40 g;
- Baking powder - 1 tsp;
- Eggs - 3 pcs.
Melt the butter in a saucepan and add the chocolate broken into pieces. After a couple of minutes, stir the chocolate until smooth.
Mix flour, cocoa, sugar and baking powder.
Beat the eggs separately.
Add the cooled chocolate mixture to the dry mixture, stirring thoroughly.
Then add the beaten eggs and pour in the beer. Mix the mixture well again.
Line the pan with parchment paper and pour in the chocolate dough. Place berries on top.
Using a spatula, press the berries into the dough. You can do it differently, immediately pour half of the dough, then the berries and cover with the second half of the dough.
Preheat the oven to 180 degrees and bake the brownies for 25 minutes. These baked goods should be slightly moist. I also decided to cover the top a little with chocolate. To do this, I placed pieces of chocolate on the hot pie, and when they melted, I simply spread them on the surface.
Once the brownie has cooled, you can cut it into squares and serve. Bon appetit!
Recipe 7: brownies with liquid filling (step-by-step photos)
- 100 g dark chocolate with at least 75% cocoa content
- 50 g butter
- 30 g flour (1 heaped tablespoon)
- 2 medium sized eggs
- 40 g of sugar of the finest fraction
- a small pinch of salt
- vanillin on the tip of a teaspoon
- a little powdered sugar for decoration
First of all, turn on the oven so that it warms up well. We set the temperature to 220 degrees. While the oven is heating up, prepare the dough for the chocolate fondants.
Place the softened butter in a cup along with the chocolate, broken into pieces.
Place the cup in the microwave for about 1 minute or a little more until the butter is completely melted. Remove and whisk the mixture until smooth. Set aside to cool. Butter and chocolate can also be melted in a water bath.
Break 2 eggs into another cup and add sugar, salt and vanillin.
Beat until the sugar is completely dissolved.
Now pour the egg mixture into the cooled chocolate mixture.
Stir and add sifted flour.
Mix well so that there are no lumps.
Grease muffin tins with butter or vegetable oil and sprinkle with cocoa powder or flour through a fine strainer.
Using a teaspoon, spoon the mixture into the molds about ¾ full.
Place the molds in the oven. Baking time depends on the size of the molds. I kept mine for 5 minutes at 220 degrees, and it turned out to be a perfect liquid center. Last time, in 6 minutes at 200 degrees, the center was soft, but not liquid. These turned out to be simply delicious chocolate cupcakes. But my molds are still small. If yours are larger, it may take 6-8 minutes.
To be on the safe side, try baking one first and see if you need to increase the baking time. Carefully watch the process in the oven - as soon as a crust forms on top, remove immediately.
Let the dessert cool slightly, then turn it over on a saucer and sprinkle with powdered sugar. It comes out of the mold very easily.
Recipe 8: Brownies with Cream Cheese Filling
- curd cheese - 400 gr
- sugar - 200 gr
- butter - 200 gr
- dark chocolate – 200 gr
- flour - 100 gr
- egg - 5 pcs
First you need to break the chocolate into pieces. Place the chocolate and butter in one cup, then melt the chocolate and butter in the microwave until liquid, but do not let the chocolate boil.
Then place the remaining cheese on top of the curd layer. chocolate dough, distributing it over the entire surface of the brownie. You can make a pattern by stirring the dough a little with a spoon.
Let the cake cool completely and cut into squares, everything is ready. Enjoy your meal!
Before we start playing magic in the kitchen today, I want to say a few words about cooking. Personally, I've been inspired lately by simple recipes. This is the main reason for my devoted love for this cake. Everything, the ingredients, the recipe, the preparation, and even the serving does not require anything special. It's quick and easy, letting the flavor of the brownie do the talking. A fragile sugar crust and juicy chocolate filling - this is a brownie, a chocoholic's dream.
Ingredients:
- Dark chocolate (cocoa content is at least 60%) – 200 g (I have two bars of 100 g each);
- Butter – 120 g;
- Eggs – 3 pcs.;
- Brown sugar – 200 gr;
- Flour – 110-115 g;
- Baking powder – 8 g;
- Nuts (preferably hazelnuts) – 100 gr.
How to make classic brownies (step by step recipe)
- In a mixer, beat sugar and eggs until the mass becomes thick and increases 3-4 times. I use the usual scheme: first I bring the eggs (3 pieces) to a “soap foam” state at low mixer speed, then I start adding granulated sugar (200 g in total) in small portions, gradually increasing the speed.
Beat the final mixture until thick and fluffy. 
- Melt butter (120 g) with chocolate (200 g). I do this in the usual way: I heat water the thickness of two fingers in a saucepan, then place a metal bowl with chocolate and butter, cover with a lid and wait for the contents to melt.
All that remains is to stir with a spatula to combine the ingredients. 
This option for melting chocolate allows you not to overheat it: the mass does not form lumps, does not curl, the chocolate melts evenly and beautifully. 
The result is a thick chocolate mass that needs to be poured into the dough. 
If you melted the chocolate in some other way (for example, in the microwave), be sure to cool it a little so that the eggs do not curdle. - I combine the chocolate mixture with beaten eggs. I do it slowly. Pour in the chocolate in small portions, carefully mixing it with the egg mixture.
I stir. 
I use a little trick with dry ingredients: first mix flour (110 g) and baking powder (1 heaped tsp). And then I just sift through it. This way the baking powder is distributed evenly in the flour. 
Add flour to the mixture and mix well with a spatula.
I add nuts to the dough. If I use hazelnuts, I roast them additionally and only then chop them. Today I have walnuts. But it still tastes better with hazelnuts)
You can chop some of the nuts with a knife so that large pieces remain and do not get lost in the finished brownie. I grind most of the nuts to a fine flour. 
All! Add nut crumbs and the dough is ready. The main thing for me now is not to get carried away with tasting the dough, otherwise there will be nothing to bake with! I admit, this recipe makes the dough so tasty that anything can happen)) 
I cover the mold with parchment and pour the dough into it to 1 cm in height. I use either a square or round shape (for brownies, the square is considered a classic). Today I decided to try a new shape - a metal ring. It does not have a bottom, so I place the ring on a metal baking sheet, having previously covered it with a sheet of foil. 
I form the bottom using foil, simply wrapping it around the ring. Voila! The form is ready. 
I pour out the dough (it turns out so thick that it doesn’t pour much, but rather falls out into the mold. I level the dough with a spatula, trying to maintain a thickness of no more than a centimeter. 
I set the dessert to bake at 180 degrees. Operating mode – top-bottom. 
How do I determine readiness? The dough rises perfectly and forms a crust on top. If you touch it carefully with your finger, the crust may burst, but underneath there is a tender, elastic, slightly “wet” center. It looks a little underbaked, which means the brownie is ready! Cooking time directly depends on the power of the oven and the thickness of your brownie layer, but it takes me about 20-25 minutes for the whole process. 
How to remove a brownie from a pastry ring? It couldn’t be easier! I pass a knife along the walls of the mold and release the cake from the mold using a spatula. The brownies can be cooled at room temperature or in the refrigerator, but are best served warm so that the center of the brownie is moist and gooey.
I bought the pastry ring, like many other baking supplies, at Bakerstore.ru
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I have several rings of different diameters, including an extendable one, the diameter of which can be adjusted from 16 to 30 cm! Ever since metal rings appeared in my kitchen, my hand has been reaching for them instead of molds. And even today I couldn’t resist making brownies)) Although there was no need for a ring (brownies are usually baked in square pans). Someone might think: “Why the extra hassle of constructing the bottom out of foil!? Why not use the regular form? I don’t know how this is explained, but all the cakes, be it or - turn out to be perfectly smooth, easily pull away from the walls and look completely different! In general, I recommend everyone to try the rings, who haven’t tried it yet)))
The perfect brownie: a crispy, tender crust and a juicy chocolate crumb that would be considered underbaked in any other pie. You know, if you describe a brownie, it’s not just a cookie, a cake, or a well-known American dessert. For me personally, brownie is a joyful and carefree childhood, full of pleasant surprises and the confidence that you are loved. This is exactly the feeling I had when I first tried brownies. Believe me, I am unable to forget this, and therefore I always begin preparing dessert with trepidation, full of anticipation from the expected meeting with a piece of “happiness”.
By the way, about surprises! It’s not for nothing that I remembered them. The fact is that every time I discover a new note in the taste, some unusual nuance in the preparation. This happens even when I cook according to a familiar and proven recipe. Brownie can surprise! This is probably what I appreciate most about him.
I foresee a question from many readers of the site about cocoa. Can I take it instead of chocolate? Will this change the proportions and rules for combining the remaining ingredients? I’ll answer by citing one of the most popular recipes that I use when I don’t have chocolate on hand but want brownies.
Brownie with cocoa
Ingredients:
- Eggs – 4 pcs.;
- Sugar – 450 gr;
- Sl. butter (82.5%) – 225 g;
But now I’ll surprise everyone by telling you about... Ingredients: At the end of this topic, I’ll tell you how you can serve and interpret this dessert. The semi-liquid texture of the dough allows you to pour it into any shape. This means you can get a cake of any shape. This is important if you want to prepare a themed holiday, or give a heart to a loved one. The golden rule of brownies is that it is better to underbake it, let the dessert be slightly damp, but under no circumstances dry it out so much that it turns into an ordinary dry cake. It is the culprit behind the original caramel flavor and chewy texture that made brownies popular. If you ask whether it is possible to replace it with regular sugar, and how much of it to take, I will answer: it is possible, and the proportions will be the same! Just don't expect anything unexpected. You know when you take a bite and guess what it is? and what makes it so delicious. Since this ingredient sets the tone for the entire dish, almost everything will depend on its quality and content! That is why chocolate should have such a high cocoa content. By the way, some recipes quite rightly allow for alcohol content in chocolate! I used this chocolate today and the brownies turned out great! And again, it's not about my taste and preferences. Hazelnuts go best with chocolate dishes. There is one more nuance here! In my opinion, the dish is more decorated with large pieces of hazelnuts. Combined with a viscous texture, like the softest and most chocolatey toffee, the nut gives a unique sensation. Everything is simple here! Do you want to treat yourself to exactly that brownie that the whole world is in love with because of its chocolate, delicately viscous texture? Then the dessert should be at room temperature. But what I encourage everyone who reads this recipe to do is experiment! Of course, if you haven't made the classic brownie recipe, it's worth doing! Perhaps this is your dish, and you wouldn’t want anything else. But, on the other hand, there is no classic recipe as such. I would call a classic recipe one that is without “excesses” in the sense of unusual additives. But it is quite possible to cook something that is creative in its essence! I suggested some possible options, but you can figure out how and what to add to your liking! In contact withHow to make brownies without chocolate (with cocoa powder)
Brownie with beer!
How to cook
In addition, if you top a couple of these cookies with even simple cream, you will end up with an original mini-cake! Or maybe not mini, if you make more cake. And you can play around with the cream to choose something amazingly tasty.So that the brownie always turns out
Of course, this is not the only important nuance. There are other fundamental rules thanks to which ordinary products produce an unusual dessert. By naming the ingredients, I have already drawn your attention to what you should focus on. And now I will try to show why this is important and what else you should pay attention to in order for the dish to be successful.Brown sugar
Black chocolate
Hazelnut
Innings
Therefore, create, give birth to new ideas, look for the right proportions, combine the incongruous! And may everything work out for you! And you will conquer your loved ones with its bright taste!
And although the basis and principle are the same, you will once again be convinced of the versatility of American cuisine and people’s imagination!
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