The perfect snack to celebrate the beginning of the school (and not only)! Here is our recipe that young and old will like
If you don't know the brownie you really don't know what you missed until now. These are buttery American sweets chocolate squares which have such a soft consistency to melt in the mouth. They can be enriched with walnuts, with spreadable cheese or even with raspberries and they are really very greedy, especially for lovers of dark chocolate. A snack is eaten with your hands (as long as you lick your fingers!); for an after-dinner instead serve with fork and semi-whipped cream.
The "blonde" version
Brownies can also be prepared with the White chocolate and in this case they are called Blondies. They are very sweet and could be cloying, so we suggest, if you want to prepare them, to soften the sweetness a little with the addition of pecans in the dough and in the decoration. For a good result use a high quality white chocolate.
The brownie cake
After all this premise the time has come to unveil the brownies recipe that this time we propose as one cake. This dessert can be an idea for one birthday party, but also for one snack that you celebrate the beginning of school since we are here now.
INGREDIENTS
225 g of dark chocolate 225 g of butter 150 g of 00 flour 15 g of bitter cocoa 225 g of sugar 4 eggs 1 basket of raspberries mint ½ teaspoon of yeast whipped Cream
PREPARATION
Melt the chocolate in a bain-marie with the butter. Beat the eggs and sugar with an electric mixer. Mix flour, baking powder and cocoa. Mix the three compounds: eggs, chocolate and butter and flour. Pour into a rectangular mold and bake at 180 degrees for 25 minutes. Let the brownies cool and decorate with raspberries and mint and then with icing sugar. Serve in square or rectangular slices with a spoonful of whipped or semi-whipped cream.
The council in pù
Such a simple cake requires two fundamental things: first choice ingredients and a beautiful presentation. So for the expense, rely on Iper La grande I which is synonymous with quality and reliability and choose colorful and original accessories like those from Cà per Iper.
Whisk the eggs with the sugar until the mixture is light and fluffy. Add the liquids flush, still continuing to whisk: first the oil, then the milk, then the rum.
Sift flour and baking powder into a bowl, add the lime peel as well, then incorporate them into the egg mixture.
Pour the mixture into the mold lined with parchment paper, then cook for about 45 minutes in a preheated static oven at 180 ° C.
Let it cool completely, then bake, decorate with icingsugar and serve your rum cake.
Ingredients description: 500 g strawberries – 200 g butter – 125 g spelled flour – 125 g flour 0 100 g almond flour – 100 g icing sugar plus a little – 80 g more granulated sugar a little – 3 eggs Ò lemon Ò salt
Ingredients: 500 grams strawberries | 200 grams butter | 125 grams spelled flour | 125 grams flour 0 | 100 grams almond flour | 100 grams icing sugar a little more | 80 grams more granulated sugar a little bit | 3 eggs | lemon | salt
Preparation: 1 Peel the strawberries, cut them in half, arrange them on a plate lined with baking paper and sprinkle them with a little icing sugar. Bake at 100 ° C for 2 hours, keeping the oven door slightly open. 2-3-4 Prepare the short pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour 0, the spelled flour and finally a pinch of salt. Finish with a grating of lemon rind, form a loaf, place it in a bowl, seal it with plastic wrap and place it in the refrigerator for about 1 hour. 5-6 Whip the electric whisk with 100 g of butter with 100 g of icing sugar, add 2 small eggs, one at a time, and 100 g of almond flour. Stir carefully to obtain a fairly smooth cream (frangipane). 7 Finish the shortcrust pastry 3-4 mm thick between two sheets of baking paper. 8 Cover with a shortcrust pastry (ü 22 cm) and trim the edges so as to remove the excess paste. 9-10 Spread a layer of frangipani in the pan, then add the strawberries to cover it (keep those that are left aside) and finally complete with the rest of the frangipani. Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the strawberry sauce separately.
Step: 1 Peel the strawberries, cut them in half, place them on a baking sheet lined with baking paper and sprinkle them with a little icing sugar. Bake at 100 ° C for 2 hours, keeping the oven door slightly open. | 2-3-4 Prepare the short pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour or flour. of spelled and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with cling film and place it in the fridge for about 1 hour. | 2-3-4 Prepare the pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour, spelled flour and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with cling film and place it in the fridge for about 1 hour. | 2-3-4 Prepare the pastry by mixing 100 g of butter with 80 g of granulated sugar and an egg, then add the flour, spelled flour and finally a pinch of salt. Finish off with a grating of lemon rind, form a loaf, place it in a bowl, seal it with plastic wrap and place it in the refrigerator for about 1 hour. | 5-6 Whip the electric whisk with 100 g of butter with 100 g of sugar a veil, add 2 small eggs, one at a time, and 100 g of almond flour. Stir carefully to obtain a fairly smooth cream (frangipane). 5-6 Whip with electric whisk 100 g of butter with 100 g of icing sugar, add 2 small eggs, one at a time, and 100 g of flour almonds. Stir carefully to obtain a fairly smooth cream (frangipane). 7 Spread the short pastry at a thickness of 3-4 mm between two sheets of baking paper. | 8 Cover with a shortcrust pastry (ü 22 cm) and trim the edges to remove excess paste. | 9-10 Spread a layer of frangipani in the pan, then add the strawberries to cover it (keep those that are left over) and then complete with the rest of the frangipane. Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the separate strawberry sauce. | 9-10 Spread a layer of frangipani in the cake pan, then add the strawberries to cover it (set aside those that are left over) and then complete with the rest of the frangipani . Bake at 180 ¡C for 50. Blend the strawberries kept aside with 1 tablespoon of granulated sugar (sauce). Take the spelled cake out of the oven, let it cool, then unmold it. Complete with icing sugar and serve with the strawberry sauce separately.
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