What better way to start the weekend than with the classic but always delicious Brownies, this recipe really brings me many memories since two years ago I sold these excellent desserts in college was a good way to keep my accounts without need Of a job. Anyway let's get going
Ingredients:
- 250 grams unsalted butter
125 grams of baking flour - 225 grams of sugar
- 150 grams of chocolate for desserts
- 4 large eggs
- One teaspoon ground cinnamon
- One teaspoon of vanilla essence
preparation:
The first thing we have to do to prepare the recipe is to melt the chocolate for desserts, using the microwave or to do it in a small saucepan over low heat. Although I recommend the second option, because it is better controlled chocolate melting than using the microwave, but you can do it the way you prefer, always careful not to burn the chocolate, always melting it to a not very strong intensity.
On the type of chocolate you can use the one you like most, with more or less percentage of chocolate, but I recommend using one of a known brand, since we will always get a better result in terms of taste and texture. Once it is almost completely melted, add the chopped butter, and melt together with the chocolate, until they form a perfectly homogenous mixture. We remove this container for later use.
In another bowl we will beat the large eggs, adding the sugar later, and stirring with the help of hand rods or a mixer with rods, until a white paste forms, with the sugar well integrated with the eggs. Pour the contents of this container into the first one, once the contents have been slightly tempered, and mix well again with the rods. We also add cinnamon and vanilla essence.
Once you've mixed all the above ingredients will finally add flour pastry, which I recommend pre-screened, to leave well cleaned of impurities and possible Lumps so we can mix better with the mixture and we avoid being formed Lumps in the brownies and we do not want that, something that is very annoying when it comes to eating them. We will add it to the dough slowly, without stopping to integrate it, and we will do it until we have completely mixed it.
We will preheat our oven to 180ºC, if we have not done before, to reach that temperature before putting the mold to make the brownie. On the mold that we are going to use, we can use one of silicone, or lining a traditional one with paper of vegetal, to avoid that the dough is spliced, instead to grease it a little with butter and sprinkle a little of flour. Particularly I prefer a silicone mold, because it is very manageable and gives good results, but each one that employs the one that has at hand.
An important recommendation about the mold used to make the brownie is that it is rather wide, since you have to keep in mind that the traditional brownie is not too high, so it is not advisable to use a narrow mold, since it would raise too much . Pour the dough into the chosen mold, then put it in the oven once it reaches the desired temperature and let it bake for about 25 or 30 minutes, with the heat activated both up and down.
As time is variable depending on the oven and the type of mold used, it is best to check if the brownie is well done, so before that time ends I recommend puyar the same to verify that inside is well baked.
I hope you liked them because I love these brownies and if you like to experiment you can add nuts to the mixture and even use some cream or sparks to give a different touch but the original truth are still just as tasty.