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.