Brownie is one of the most consumed desserts in the world. A particular chocolate cake that was born from a lucky mistake a little over a century ago in the United States, and has evolved to include crispy toffee, pistachios, cream cheese and peanuts.
What is the origin of brownies
Of American origin, this sweet of origin has been attributed to many parents: some say they were believed in Chicago at the Palmer House Hotel, when the organizers of a major exhibition asked the reposter to prepare a post to put it in boxes and that could come. without staining his hands. And others, that was born when a cook, by accident, added melted chocolate to the dough of some cookies.
However, most food historians believe that the brownie came about as a result of a happy mistake, when he forgot to add a chocolate cake. When baked, a compact and flat sponge cake was obtained, slightly crunchy on the outside and very juicy inside, which against all odds, I really liked.
But is it as easy as it sounds? What do we need to look for to get a great brownie? Moncho López, from Levaduramadre Natural Bakery, we give ourselves all the keys to make our homemade brownie look perfect:
What kind of chocolate should be used in a brownie?
“Quality chocolate, with at least 70% pure cocoa and no sugar. It is important to choose the right percentage of cocoa because if we use a purer chocolate, the result may not be as creamy and sweet as it should be, and with a chocolate with 50% cocoa, for example, the cake can not have enough power. .
How do you mix the ingredients to make the brownie look perfect?
“Regarding the mixture of ingredients, first melt the chocolate together with the butter and let it cool down. Then add the eggs one by one and when everything is incorporated, add the sifted flour. At first, the mixture can be moved with one tongue, but then you have to do it with rods. “
How should the baking be? Should we let it rest once we get it out?
“The oven must be strong, minimum 200-220 degrees, being preferable that it is done in a convection oven and that during the baking crust is generated. The brownie may rise during baking, but once removed from the oven, lower. You don’t have to rest. ”
Your ideal texture? Should it be wet to keep it from drying out?
“Yes, the brownie, like many American pastries, has little baking and its inside is slightly damp. The same goes for cookies and muffins. ”
What can accompany?
“Vanilla ice cream is perfect. When served hot, it combines very well with ice cream. In addition, it is a very popular dessert in restaurants, because it withstands the passage of time very well, although if they tell you that if you needed a little, it is likely to be from the day before ”.
Any tricks or secrets?
“There are few tricks and few innovations in this type of preparation, because the original recipe is already extraordinary. They are very tight preparations that are good not for originality, but for simplicity. The secret is quality ingredients and following one of my maxims: it’s not about doing extraordinary things, it’s about doing the ordinary extraordinarily well ”.