Fudgy with a pinch of crumbs similar to a cake and a shiny and shaky top, this is all you want in a brownie.
The perfect brownie of our editor-in-chief is rubbery, Fudgy-Con-UN-Touch-Of-Cakey, with a shiny, crackling top and slightly crunchy edges for lateral and corner lovers. Finding the ingredients and the right steps to get perfection takes time, but it is a challenge that we have happily faced. Regardless of their consistency, all brownies have the same basic ingredients – flow, sugar, chocolate, eggs and fats (usually butter) – but it is a matter of relationships and how the ingredients that makes the difference in a recipe are combined.
The first criterion of a ravvot brownie is to have more fat than the flour, but equally important is the way the sugar is incorporated into fat. When butter and sugar cream, the air is incorporated into the mixture, which, in brownies, creates a more fault consistency. Since we wanted a majority consistency, we melted the butter, chocolate and sugar together in a double boiler, which does not add air. However, since we wanted a pinch of cake consistency in these brownies, we added a small amount of yeast powder to bring a controlled air quantity or climb to the batter.
Measuring the butter and sugar together is more than creating a smoky consistency in your brownies; It also contributes to the bright and shaky top of the brownies. Sugar in brownies must dissolve without hitches in butter and chocolate, but the sugar does not melt easily in fat. During the recipes of the recipes, we learned that even if the use of granulated sugar created a slightly created top, it did not give us the level of shine we wanted. A simple exchange with the sugar of the pastry chefs allowed for the rapid and smooth dissolution in the butter: its finely ground consistency dissolves in the small amount of water that the butter contains much easier than granulated sugar. Once in the oven, the sugar recryptly and forms a thin film on the brownie batter which becomes the lucid and shaky part.
The eggs contribute to the overall raking density of a brownie. The yolks add further fat and humidity to the batter and whites create a structure, even if too many egg whites dry the brownies. Most of the recipes require two or three eggs, but this uses four. We did it because the egg whites are about 90% of water and this water helps to completely dissolve sugar in the batter, which contributes to a collapse. And beat the eggs slightly before adding them to the batter helps you prevent the impassive of the batter, another key for a perfect fuudgy-to-cakey ratio.
Now that you have the perfect batter, it’s time for perfect cooking. The density of a brusque brownie batter requires longer cooking to cook all the way. This recipe cooks longer and a lower temperature of a brownie cakey, but due to our addition of cooking baking soda, cooking faster than a brownie that is fully Fudgi. In addition, the lowest temperature helps to prevent the brownie from drying or preparing excess on the sides and prevents the oven powder to make the batter rise too quickly during the cooking time.
Who says that perfection is not possible? At least it’s for brownies!
Perfect brownies
- 8 ounce (226 grams) sweet and sour chocolate, chopped
- ¾ cup (170 grams) Non -salty butter, cube
- 1⅔ cups (200 grams) Sugar “Sugar*
- ¾ cup (165 grams) Dark brown sugar firmly packaged*
- 1 camera cups (156 grams) Flour for all uses
- 3 spoons (15 grams) under non -sweetened cocoa powder, sifted
- ¾ teaspoon (2.25 grams) Kosher salt
- ¾ teaspoon (1.5 grams) Instant express dust
- ¼ teaspoon (1.25 grams) Powder stone
- 4 large eggs (200 grams), at room temperature and slightly beaten
- 2 spoons (8 grams) Vanilla extract
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Preheat the oven to 325 ° F (170 ° C). Spray a 8 -inch square pan with kitchen spray. Overview with parchment paper, letting the excess extends over all sides of the pan.
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At the top of a double boiler, heat chocolate and butter over boiling water, mixing occasionally, until it melted and smooth. Turn off the heat and slam the sugars until well combined, from 1 to 2 minutes. (The mixture will not be completely smooth.) Remove from the fire and let it cool for 5 minutes.
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In an medium bowl, beat the flour, cocoa, salt, espresso powder and baking powder.
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Gradually add the eggs to the chocolate mixture, beating until combined. Bang in vanilla. Fold the flour mixture until combined. Distribute the batter in the prepared pan.
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Cook until a wooden pick inserted in the center comes out with a few wet crumbs, from 45 to 50 minutes. Leave to cool in a pan for 15 minutes. Using excess parchment as handles, remove from the pan and let it cool completely on a wire rack. Cut into the bars. Keep in an airtight container for a maximum of 3 days.
For the tip
Pastry chefs dissolve more uniformly with granulated sugar, which contributes to slightly crunchy and shaky brownies.
