Although they are not one of the classic Argentine snacks, Brownies are one of the most popular flavors on Argentine tables. Whether plain, with ice cream, nut filling, or other treats, these chocolate bites are a crowd pleaser. However, few can prepare them perfectly from scratch.
Recipes for chocolate brownies may seem simple to seasoned pastry chefs, but they present a challenge to less experienced cooks. How do we make them sweet and moist, not too thin or too fat, not raw or burnt? Here are the secrets to making perfect chocolate brownies.
How to make brownies so that they are always moist and delicious
The basic brownie consists of very few ingredients, but for this very reason it is important to rely only on the best quality. Free-range eggs, trusted butter, special confectioners’ sugar and natural vanilla extract, if we want to add it. But if there’s one ingredient whose quality we can’t skimp on, it’s undoubtedly chocolate. More than the brand, it should be a chocolate with a high percentage of cocoa.
Speaking of chocolate, a little-known trick is to let the melted chocolate cool before adding the rest of the ingredients. Melting in a double boiler is recommended, but melting it in the microwave will not adversely affect the recipe. The trick is to let the melted chocolate come to room temperature after melting it (you can check with your finger) before adding it to the rest of the ingredients.
Another key aspect is the mold: the most traditional is square or slightly rectangular, shallow and about 20 or 25 cm on each side. If we use one that is too different, this may affect the result, since when the dough expands it will be finer and the cooking time will have to be reduced. A thicker brownie is more likely to retain a juicy interior. In terms of material, we have two recommended options: metal or glass, always coated with vegetable oil or butter before use.
Finally, the final recommendation is the most difficult: patience. When the cooking is done and the smell of chocolate fills the kitchen, it’s not yet time to sink your teeth into your work of art. It’s best to let them cool to room temperature, wrap them in plastic wrap, and refrigerate them to gain texture and flavor.
Recipe for moist and delicious brownies
- 200 g of butter
- 600 g of sugar
- dark chocolate 600 gr
- Egg 8
- 300 grams of flour
- Baking powder 4 spoons
method of preparation
- Start by melting the butter with the chocolate. This can be done in a water bath or in the microwave, stirring every 30 seconds to prevent the chocolate from burning.
- On the other hand, beat the eggs together with the sugar in the blender until ready.
- Sift the flour and mix it with the baking powder. Mix the butter and chocolate with the eggs and sugar.
- Mix well with the help of a spatula.
- At the end, introduce the flour and baking powder in an enveloping way so that the dough does not settle.
- Pour onto a tray covered with baking paper.
- Bake at 180 for about 25 minutes.