Tag: brownies

Marbled chocolate brownies with condensed milk – Italian Cuisine

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Marbled chocolate <a href="https://gordon-ramsay-recipe.com/preparation/brownies.html">brownies</a> with condensed milk – Sale & Pepe

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Festive brownies – Sale & Pepe – Italian Cuisine

Festive brownies - Sale & Pepe


Preparation of party brownies

1) Start preparing the brownies by melting the chocolate. Bring to a generous boil water in a saucepan. Coarsely chop the dark chocolate in a smaller saucepan and add the butter. Arrange the saucepan with chocolate is butter inside the saucepan with thewater in a light boil. Melt the ingredients in a double boiler, stirring. Break the nuts with the nutcracker and extract the kernels. Arrange them between 2 sheets of baking paper and chop them coarsely with a meat mallet.

2) Prepare the mixture by shelling the eggs in a bowl, add it sugar and the milk and whip them with the electric whisk. Pour in the melted chocolate in the bowl, stirring constantly with the whisk. Add the flour and mix it into the mixture. United i walnut kernels chopped and mix again.

3) Cook and decorate. Line the pan with wet and squeezed parchment paper, pour the mixture inside and level it. Bake in a preheated oven at 180 ° C for 30-35 minutes. Remove the pan from the oven and let the cake cool completely. Arrange it on a cutting board and cut into cubes of 2-3 cm per side. Place each cube in a paper cup. Melt the White chocolate. Fill the disposable syringe and discard without the needle with the White chocolate melted. Write and draw greetings or other decorations on the surface of the brownies.

Dark or white chocolate brownies – Italian Cuisine

Dark or white chocolate brownies

They are the most loved American dessert ever along with muffins. But to eat them you don't need to go to the United States, making them at home is really simple

THE Brownies I'm a typical American dessert very widespread in the Anglo-Saxon world and now known and appreciated even within our borders. Squares, chocolaty, with a thin crust out but from tender heart, they almost resemble a biscuit. If we can taste them today, it is thanks to the lady Bertha Palmer, a wealthy Chicago woman who, in 1893, expressed to her pastry chef a desire to have "lady cakes", as good as pie, but comfortable enough to be placed in a box, just like cookies.

Together with the muffins, brownies from the coffee shop window wink at the greedy patrons at any time of day. To enjoy it today, you don't need to go to the United States. Just enter any "American style" bar to have a feast. Or you can prepare at home both in "brown" version ("brown ", hence the name) with the dark chocolate or, why not, in that white with the milk chocolate. No yeast needed and the Preparation is very simple.

Chocolate brownies, the original recipe

The ingredients for the "brown" version they are 100 grams of butter, 200 grams of dark chocolate, four eggs, 250 grams of sugar, 120 grams of flour, 30 grams of cocoa powder and a pinch of salt. If desired, to make the brownies even tastier, you can also add some hazelnuts or nuts. First preheat the oven at 180 ° C. Then chop the chocolate and put it to melt a water bath. After a few minutes add the butter and mix the two ingredients. Once both are completely melted, remove from heat and let it cool. In another bowl beat with electric whips eggs with sugar. Add the salt and, gradually, the butter and chocolate mixture, the sifted flour, the cocoa and, if necessary, the chopped nuts. Mix everything and pour the mixture into one baking tray lined with parchment paper. Level the mixture with a spatula and cook at 180 ° C for 25 minutes.

White chocolate brownies

An equally delicious variant is that without cocoa, with the White chocolate and the almonds instead of hazelnuts. The ingredients and the procedure are the same as in the classic version. The only dose to adjust is that of sugar, which should be reduced by 50-70 grams because white chocolate is already very sweet in itself. Another trick, to prevent the crust from darkening too much, is to cover the pan with a sheet of aluminum foil before putting it in the oven.

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