This brownies this is one of them desserts most consumed in the world Biscuit chocolate Evolving and incorporating crunchy toffee, pistachios, cream cheese or peanuts into its ingredients, born by a fortunate mistake in the United States a little over 100 years ago.
American descentMany parents attribute an ambiguous origin to this dessert: Some say it was created in Chicago. Palmer House Hotel, when the organizers of an important exhibition ask the confectioner to prepare a dessert that will be put in boxes and can be eaten without getting on the hands. And others were born when a cook accidentally added melted chocolate to some of their dough. biscuit.
However, most food historians believe that The cake turned out to be the result of a happy mistake when they forgot to add yeast to the chocolate cake.. When baked, a compact and flat cake was obtained, which is still very popular, slightly crispy on the outside and very juicy on the inside.
But is it as easy as it looks? What should we pay attention to to get a great brownie? Moncho López of Levaduramadre Natural Bakery told us all the keys to making our homemade cake perfect:
What kind of chocolate should be used in brownie?
“A quality chocolate, with at least 70% pure and unsweetened cocoa. Choosing the right percentage of cocoa is important because if we use a purer chocolate, the result may not be as creamy and sweet as it should be, and with a chocolate with 50% cocoa, for example, the cake may not be strong enough.”
How should the ingredients be mixed for the brownie to be perfect?
Regarding the mix of materials, First, melt the chocolate with butter and let it cool.. Then add the eggs one at a time and when everything is mixed, add the sifted flour. At first, the mixture can be moved with a tongue, but then you have to do it with a whisk.”
How should the baking be? Shall we let it rest after removing it?
“The oven must be powerful, minimum 200-220 degreesit is preferable to make it in a convection oven and a crust forms during cooking. The cake may rise as it bakes, but it will come down when it comes out of the oven. You don’t need to rest.”
And its ideal texture? Does it have to be wet to not be so dry?
“Yes, cake, like many American pastries, rare and is slightly damp. The same goes for cookies and cakes.”
“It goes well with vanilla ice cream. It goes well with ice cream when served hot. It’s also a favorite in restaurants because it holds up very well over time. Just warm it up a bit, probably from the day before.”
“In such preparations there are a few tricks and a few innovations, because the original recipe is already outstanding. It is very rigorous preparations that are good for simplicity, not originality. The secret is quality ingredients and following one of my maxims: It’s not about doing extraordinary things, it’s about doing the ordinary extraordinarily well.”