And yes, The Best Brownie in the World with Lots of Chocolate!
I already missed the sweet dishes around here, you know! Not that I haven’t done it in the meantime, I actually did. However, sweets that have already appeared here and others were tests that did not pass quality control, heheheh.
Brownie It was on the list a while ago, I had tested a formulation last year and another recently sent by @Rômulo. Both were good, they had characteristics that I was looking for in a brownie, but in isolation, let’s say. I wanted more!
So, I tried again! This isn’t Sparta, but it is chocolate-sweet-bakingSo, never give up!
This version I suggest is from the 3rd attempt, it is the union of the first two and I believe it has what defines a brownie: it’s dense, it’s chocolatinosamente chocolatinoso (neologies! :D) and has a crust on the surface.
Personally, I really liked the result! Both the visual and gustatory aspects were what I wanted. Even though it was milk chocolate, I didn’t think it was that sweet, it was just right.
The Best Brownie in the World
Makes: 20 pieces (5x5cm)
- 150 g wheat flour
- 25 g cocoa powder (100% cocoa)
- 3 g (½ teaspoon) chemical baking powder
- 2 g (¼ teaspoon) refined salt
- 100 g cashew nut (or other brown type)
- 150 g milk chocolate
- 100 g semisweet chocolate
- 150 g butter without salt
- 4 eggs (room temperature)
- 300 g crystal Sugar
1 cup: 250mL | 1 tablespoon: 15mL.
- Heat the oven to 180ºC. Grease a 30x20cm pan (20x20cm is best) and cover with baking paper (leave paper remaining on all sides, ~2cm), and grease the paper with butter as well.
- Mix flour, cocoa, baking powder and salt. Reserve.
- Coarsely chop the cashew nuts and toast in a frying pan. Reserve.
- Melt the chocolates and butter, I suggest you melt them separately. Reserve.
- Mix the eggs, sugar, butter and melted chocolates. Beat to make it very homogeneous. Add this chocolate mixture to the dry ingredients and add the chestnuts. Mix very well. Transfer to the previously prepared pan, leveling it.
- Bake for 30-35 minutes at 180ºC. When testing with a toothpick, it should be moist.
- Let it cool before cutting, it will be fragile when hot.
- Cocoa powder: the one used is 100% cocoa, that is, it is concentrated. If you use another brand with a lower cocoa content, double the amount.
- Brunette: with cashew, it was great. But it can also be used: walnuts, Pará nuts, pistachios… or a mix of them!
- Beat/Mix: I used the blender for both liquids and dry foods. But the batter is thick, so I suggest you only whisk the liquids into it. Mix the dry ingredients by hand.
Portion: 100g | Calories: 250kcal (13%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 14g (22%) | Saturated fat: 7g (44%) | Polyunsaturated Fat: 1g | Monosaturated Fat: 5g | Trans fat: 0g | Cholesterol: 49mg (16%) | Sodium: 55mg (2%) | Potassium: 135mg (4%) | Fiber: 2g (8%) | Sugar: 21g (23%) | Vitamin A: 237IU (5%) | Vitamin B2: 0mg (6%) | Calcium: 23mg (2%) | Ferro: 2mg (11%)
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