Brownies Who doesn’t like brownies? This chocolate cake is loved by many people from all over the world
Brownies are a square, flat or bar-baked confectionary that was developed in the United States in the late 19th century and was popularized in the United States and Canada in the first half of the 20th century.
Until this moment there are so many variations of brownies with various kinds of appearance and various kinds of flavors that are many different and of course tempting. But from all of that it is still the aroma of the basic ingredients of brownies both steamed brownies and roasted brownies is the aroma of chocolate that is so distinctive, fragrant and tempting.
Let’s look at the method of making and ingredients
- Eggs 3 eggs
- 110 grams of sugar
- Emulsifier 1/4 teaspoon
- 60 gram all-purpose flour
- Chocolate powder 25 grams
- Margarine 85 grams
- Cooked chocolate (DCC), chopped 50 grams
- Cocoa condensed milk 35 grams
- Cooking oil to grease the baking dish to taste Topping (ganache marble)
- Cooked chocolate (DCC), chopped 100 grams
- 30 ml liquid whipcream
- Liquid whipcream for 20 ml marble motif
Steps for making brownies:
- Spread the pan (I use size 22×10 cm) with cooking oil. Cover the top with baking paper. Set aside.
- Heat a steamer / steamer. Cover the lid with a cloth / napkin.
- Melt margarine with cooked chocolate while continuing to stir. Use low heat. After melting and evenly mixed, then cool.
- In a container, mixer egg, sugar, and emulsifier with medium speed until white and fluffy.
- Enter the flour and cocoa powder while sifting. Stir back with a spatula until smooth.
- Enter the melted margarine and chocolate. Stir it back until it is completely even
- Take 100 grams of the mixture. Mix with 35 grams of chocolate sweetened condensed milk. Stir well. Set aside.
- Take a baking sheet and then pour ½ of the initial mixture into the pan. Steam for 15 minutes on medium heat. Lift and remove.
- Pour the mixture that has been mixed with chocolate sweetened condensed milk into a baking pan. Flatten then steam again for 5-10 minutes. Lift and remove.
- Pour the remaining half of the first mixture into the pan. Flatten then steam until cooked. Lift and chill. Take the cake out of the pan. Set aside.
- Ganache: Heat the liquid whipcream and chopped chocolate on low heat. Stir until the chocolate melts. Put it in a plastic triangle.
- Spray the liquid ganache onto the brownie cake, starting from the middle to the edge. Step by step the container / base where the brownies are placed so that the ganache becomes even.
- Make a marble motif: Insert the liquid whipcream into a plastic triangle. Spray on the molten brown ganache on top of the brownies, forming 3 long lines. Use chopsticks or toothpicks to repeatedly scratch the shape of the number 8 over the liquid sprayed ganache & whipcrem to form a marble motif.
- Serve. Tips
- Don’t forget to wrap the steaming lid with a clean cloth / napkin to keep no moisture from falling on the surface of the brownies.
- Use good quality cocoa powder and cooked chocolate (DCC) to produce brownies with a deep brown color.
- Use a baking sheet with a minimum height of 7 cm, to keep the dough from overflowing. Brownie dough will rise quite high when steamed and will shrink back when it has cooled.
- For ganache, liquid whipcream can be replaced with liquid milk.
- For marble motifs, liquid whipcream can be replaced with melted ripe white chocolate. Good luck:)