dinsdag 1 maart 2011

Brownies recipe chocolate

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe

Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt

Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine

Picture of chocolate sauce frosting ready to be spread onto of the brownies.

Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted.
Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.

When the brownie cake has cooled down cover the brownie with the chocolate sauce frosting.

Slice the chocolate brownie cake and serve.

The next day the chocolate sauce will have set into a frosting.

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