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Brownie with cocoa and milk
1
Brownie is a classic American dessert that has won the hearts of sweet tooths around the world. These tender, slightly chewy pieces of chocolate bliss are easy to make at home. Thanks to their simple ingredients and ease of preparation, brownies have become a favourite treat at many celebrations and house parties.
Variations
For those who like to experiment, brownie recipes can include additional ingredients such as nuts, fruit or caramel. These additions can give the dessert new flavour nuances.
Secrets of tenderness and taste
To keep your brownies tender on the inside and crispy on the outside, you should maintain a certain baking temperature and use high-quality ingredients.
Tips on ingredients
Always choose high-quality cocoa powder and don't skimp on the butter, as this will ensure your dessert has a rich flavour and aroma.
Small culinary nuances
Don't mix the dough for too long — this will prevent air loss and allow the brownies to retain their lightness and texture.
Ingredients for the recipe
Ingredients
Mriia Cocoa Powder 22% 60g
50 g
Molokia Sweet Cream Butter 82% 180g
100 g
Demerara Cane Brown Sugar 500g
150 g
Kvochka Homemade Chicken Eggs C0 10pcs
2 pcs
Ekorod Organic Top Grade Wheat Flour 800g
80 g
Pripravka Himalayan Pink Salt 200g
1 pinch
Galychyna Pasteurized Milk 2.5% 870g
100 ml
Dr.Oetker Vanilla Sugar 8g
optional
Preparation steps
01
Preparation of the chocolate base — Melt the butter, remove from the heat, add the cocoa and milk, and stir thoroughly until smooth and shiny. ⏱ 5 min. Guideline: the mixture should be lump-free, smooth, warm, but not hot.
02
Whisking eggs with sugar — Whisk the eggs with sugar until light and slightly thickened. ⏱ 4–5 min. Guideline: the sugar has almost dissolved and the mixture has become lighter in colour.
03
Combining — Add the chocolate mixture to the egg mixture and gently stir with a spatula. Add salt and vanilla. ⏱ 2–3 min. Guideline: smooth dough without separation.
04
Adding flour — Sift the flour and gently fold it in with upward movements, without overmixing the dough. ⏱ 1–2 min. Guideline: the dough is thick, shiny and slowly drips off the spatula.
05
Baking — Pour the dough into a baking tin lined with parchment paper and bake at 170–180°C for 25–30 minutes. ⏱ 30 minutes. Guideline: the edges are baked, the middle is slightly moist (a toothpick comes out with moist crumbs).
06
Tip: For an even more ‘chocolatey’ effect, add a handful of dark chocolate chips or nuts to the dough. And if you want an ultra-fudge texture, bake it a little less (minus 3–5 minutes from the standard time).
Where to order ingredients
Select the required ingredients in one of the stores
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