Brownies

Category: Confectionery
Brownies

Ingredients

brownies
eggs 400 ml.
butter 400 g
chocolate (I have 36% and another 100 g of black) 270 g
flour 270 g
sugar 800 g
for glaze
cream 400ml
dark chocolate (I have 60%) 380 g
sprinkling

Cooking method

  • Mix eggs and sugar in a mixer. Do not whip (guitar attachment). Melt butter and chocolate (together), sift flour. Add butter, chocolate and flour to the egg-sugar mixture in turn. You should make a batter. Do not add flour! Everything will work out! Pour into a low and wide pan (I have 32 * 40) lined with baking paper.
  • Place in an oven preheated to 180 ℃ for 20-25 minutes.
  • Cool, slice and freeze in portions.
  • It is not necessary further, but it is definitely tastier with the glaze -) Boil the cream, add chocolate, stir with a whisk. Put the brownies on the wire rack, put a clean dry baking sheet down and pour generously with chocolate. Once! Return the chocolate dripped onto the baking sheet into the pan, warm it up and repeat the procedure. Sprinkle with something on top. If not, then grind a couple of brownies or cookies. Just do me a favor, don't sprinkle it with sprinkles! Greatly reduces the cost of the type of product.
  • Carefully remove the finished cakes from the grill with a spatula, put them beautifully on a plate, cool and enjoy life!
  • Brownies
  • Brownies

The dish is designed for

a lot, I have 72 pieces. (2.5 * 6cm)

Time for preparing:

hour + time for cooling and freezing

Cooking program:

oven

kuzea
What appetizing handsome men! : girl_love: You definitely need to take note to pamper your own with such an aristocratic delicacy!
Mandraik Ludmila
I took it away to bookmarks, sometimes you need to do something like that for the holidays ...
Quote: prona
Cool, slice and freeze in portions.
Freeze in the freezer or just in the refrigerator?
Helen
Wow
Kizya
Gorgeous! Brought to bookmarks!
kseniya D
What a beauty! I bookmark
Money
prona, Look gorgeous !!! Natasha, are these glazed biscuits? And eggs 400 ml. Is how many approx. pieces?
prona
Quote: Mandraik Ludmila

Freeze in the freezer or just in the refrigerator?
Freeze in the freezer. And if packaged, you can store it for at least a month.
You can freeze it after coating with glaze, but do not pour it into the bag, you need more space.
prona
Money, Tatyana, I had medium eggs, 7 pieces. But it's better to navigate in measure.
prona
Quote: kuzea

Be sure to take note to pamper your own with such an aristocratic delicacy!
This is a dessert from a very elite banquet hall, one of many prepared by the pastry chef Sarit Gez.
When I saw him, I just fell in love.
Money
prona, Natasha another question
Pour into a low and wide mold (I have 32 * 40
Was all the dough baked at the same time?
prona
Yes, yes, in one large piece. Just closer to the edges, level it with a silicone spatula so that there is a uniform layer throughout the baking sheet.
Money
Why do you really want to try this tasty treat for only 24 hours a day ..
prona
Tatyana, I did it in 3 stages. Kneaded - prigotlvila, the night cooled down, in the morning I cut it - put it in the freezer. After 2 days I made the glaze and finished. By the way, about 30 more pieces remained in the freezer "naked". If the guests come down to get it and take it, half an hour. And without glaze it is very, very tasty.
And so I have such a list in my Wishlist that my mother is dear! And I try so hard to freeze everything I can. Then just a magic wand.
Now we are planning a pie with lemon cream. Only the forms need to be obtained in order to make several pieces at once.
Good luck!
Mandraik Ludmila
Quote: prona
there is such a list in wishlist that my dear mother
Yes, a similar case in our village My husband is already looking askance at me, asks: when will we eat all this ?! It's good that on February 21st we are going to visit our parents to celebrate on February 23rd. So today I baked kontz with pseudo-apricots in the morning, so we'll take you on a visit. By the way, she put a half portion of Brownies into the oven, remove it by 24:00
prona
Ludmilahow? Did it work out well?
SvetLanaSSh
Natasha, did not understand the recipe a little. Why freeze cakes in the freezer after baking? Can't glaze them immediately after cooling?
prona
Svetlana, in principle it is possible, but warm icing on a cake at room temperature will not fall well. The same principle works here as in Eurotorts. The icing will lay better on the frozen cake and grab instantly. And the layer will be thicker and smoother.
SvetLanaSSh
Natasha, and you need to pour the icing right there after the freezer or let the pies defrost? And one more question, are the pies not wet (damp) after defrosting? After all, as a rule, a thin film of ice or a semblance of snow forms on the products from the freezer.
Sorry to inundated with questions, but this is the first time I have met such technology, and I would like to know more.
prona
Svetlana, I will answer all your questions with pleasure!
Arrange immediately from the freezer at small intervals on the wire rack and cover with glaze. No need to defrost.
At the expense of condensation: I did not notice, because I keep everything tightly packed in transparent film and sealed bags.
Mandraik Ludmila
Natasha, everything is already in the freezer It was baked a little longer - 1 hour, but these are the features of my oven, apparently, I checked the readiness with a sharpened stick. Today I'm going to buy some frosting cream. Of course, I could not resist and tried a piece - delicious-oh-oh chocolate-oh-oh
Oh, I remembered, Natasha, and the cream is 30% or 22%?
prona
Ludmila, I always take fatter In the original 42%, I had 22%. The main thing is the quality of chocolate, the more% cocoa, the better for the glaze.
Mandraik Ludmila
Natasha, I understood, thank you
SvetLanaSSh
NatashaThank you very much for your answers !!! I will definitely try to make such a miracle cakes. There are many Brownie recipes, but the cooking process itself dominates in yours.
kolobashka
I really wanted to bake these cakes, but I didn't want to go for chocolate, I made it with a white calabout. I'm waiting for what happens.
prona
Svetlana, thanks. It's actually very simple. Such, and many more desserts, are served at the end of the celebration. All of them look amazing BUT they are very quick and not confusing in preparation. And, most importantly, they can be cooked for good (frozen).
P.S, can you please
prona
Quote: Kolobashka

I'm waiting for what happens.
Oh, how interesting! I'm also waiting, it can only turn out sweeter, because white has a different composition, without cocoa beans
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kolobashka
And what do cocoa beans give?
In short, I did not understand: it seemed to be baked, the splinter was dry, but the cake itself was very moist and oily inside.
Can you show which one you have in the context?
prona
Barbara, all right, they are gentle inside.
Please note that mine has been in the freezer for 4-5 days and, of course, have cooled down long ago.
Brownies
kolobashka
It seems similar. I had the self-confidence to bake in silicone molds. To get it entirely is unrealistic. I picked a couple of pieces to try. The rest will be frozen right in the forms, maybe they will fall out later?
Sweet, of course, horror. I'm afraid it won't stick together.
prona
Quote: Kolobashka

And what do cocoa beans give?
Cocoa beans (cocoa powder) are an important ingredient in chocolate, just like cocoa butter. In white, there is completely no cocoa powder and only cocoa butter. Therefore, white chocolate is only called chocolate, it is without cocoa powder, with a lot of sugar and therefore cannot always replace black / dark chocolate.
For example, in mousses, when using chocolate with a composition of more than 90% cocoa, gelatin can be reduced, and sometimes completely eliminated.
kolobashka
I should have added cocoa powder.
prona
Quote: Kolobashka

The rest will be frozen right in the forms, maybe they will fall out later?
Sweet, of course, horror.I'm afraid it won't stick together.
I didn't bake in silicone, but I think they will come out well frozen. Warm ones are much softer. In any case, the glaze will hide defects.
You can cut into small pieces, then nothing will stick together.
prona
Quote: Kolobashka

It was necessary to add cocoa powder.
Only if for color.
kolobashka
Brownies
Brownies
prona
Barbarawhat stars! Myakish looks good, I would love to try
Rada-dms
pronaNatasha, from the night before she noticed this most wonderful recipe! I will definitely try to do it, especially since I am actively studying the topic of brownies! Very good! Thank you very much!
prona
Rada-dms, do it for your health!
Tumanchik
Ah Natalie, ah temptress! Great cakes!
Anya-nya
girls ... but cooked frozen poured glaze and wait until thaws? and then freeze for the future how to cook them? also? pulled it out of the freezer and poured it with icing and serve immediately on the table or wait for thawing?
prona
Anya., after glazing in the refrigerator. It can be for 30 minutes, it can be at night, or it can be put on the table right away. The pieces are small, thaw quickly. In the refrigerator, you need to freeze the glaze. I kept it in the refrigerator for a week, ate everything, the taste did not change, only the nuts on top absorbed moisture (sprinkling), but no one except me noticed.
You can fill the entire batch and freeze again, or just store the blanks. It's as convenient as it gets. In the restaurant, blanks are stored, since it takes up less space. I tried it this way and that, it doesn't affect the taste.
Merri
prona, Natasha, thank you for spoiling us!
korolenok
Natasha, the frosting according to your recipe has lost its shine and cracked after defrosting. What could be the problem?
prona
Irina, the only thing that comes to mind is the quality of the products, especially the chocolate.
korolenok
Natasha, I realized thanks. I will experiment)
prona
Irina, good luck! If the chocolate is of good quality, then there should be no punctures. She did it herself several times.
Khatskevich Inna
Natasha, I saw the pies, drooling began to flow, I really want to try, but there is no way to run for chocolate. There is some chocolate at home, but only half a serving. What do you think, if half of the chocolate is replaced with confectionery icing, will it work? Or is it better not to spoil the food?


Added Sunday 07 Aug 2016 10:46 PM

Oh, I forgot to ask, but what is the approximate height they get? It seems to be not high, judging by the photo.
prona
Inna, you can make half a portion, just take a smaller form. I do not advise you to substitute icing - all the beauty of brownies depends on the quality of the chocolate.
Height is about 2-3 cm. The dough does not rise.
Good luck
Khatskevich Inna
Natasha thanks for the recipe! Ooooo delicious pies. Of course, they didn't turn out to be as handsome as yours, but for the first time I forgive myself))) Everyone who tried it said the deliciousness was extraordinary)). And of course, several questions arose. I baked 0.5 portions for an hour, checked all the time with a skewer, a wet stick and that's it, maybe it was necessary to keep it wet? You just have a baking time of 20-25 minutes. and then a whole hour. I froze them for 2 days. On the third day, she poured icing over (frozen), everything was fine in the photo. You wrote that you can store in the refrigerator for 2 days, and so I served them at the table for 4 days, and it turns out that the glaze cracked very much in a day (((As I opened the refrigerator, I almost fell. It turns out that the glaze should be the same day when they will be served or did I cheat on something? Brownies
prona
Inna, I'm glad that I liked Brownies will not leave anyone indifferent.
Now debriefing
Quote: Khatskevich Inna
baked for an hour, checked all the time with a skewer, a wet stick and that's it, maybe it was necessary to keep it wet
The real brownies are wet inside, the stick is not the best guide. But both dry and under-baked, they are still very tasty. Time still depends on the height, you seem to be higher. This means that the time is a little longer, about 5-7 minutes, probably.
Quote: Khatskevich Inna
a day later, the glaze cracked, very strongly ((
There may be several reasons: the quality of chocolate or even cream (what was the fat content?), Storage conditions (in a closed container or just on a shelf?) and there are huge quantities.
Glaze can be poured at any time, when it is convenient for you. With it, you can also store it in the freezer, but it will take up more space. In the refrigerator I stood for a week somewhere, in a closed container and looked decent.

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