One of the most popular desserts in the world – brownie – was invented in 1893 in the kitchen of the legendary Palmer House hotel in Chicago. This cake is still baked there according to the original recipe, covered with apricot glaze on top. In the home version, however, the brownie has such an amazing sugar crust that it would be a crime to glaze it.
Ingredients
Dark chocolate – 100 g
Butter – 180 g
Brown sugar – 200 g
Chicken egg – 4 pieces
Wheat flour – 100 g
Walnuts – 100 g
Cooking instructions
Break the chocolate into pieces and melt together with butter in a water bath, stirring continuously with a spatula or wooden spoon. Remove the resulting thick chocolate sauce from the water bath and leave to cool.
Meanwhile, mix the eggs with one hundred grams of brown sugar: break the eggs into a separate bowl and beat, gradually adding the sugar. You can beat it with a mixer or by hand – whichever you prefer – but not less than two and a half to three minutes.
Chop the walnuts with a sharp knife on a cutting board. You can pre-fry them in a dry pan until the aroma appears, but this is an optional option.
фThen pour in the sugar-egg mixture and mix thoroughly with the chocolate mass. The color of the dough should be uniform, without streaks.
Preheat the oven to 200 degrees. Line the bottom of a small deep refractory dish with a sheet of baking paper or tracing paper. Pour the dough into a mold. Place in the oven and bake for twenty five to thirty minutes until a sugar crust appears.
Remove the finished cake from the oven, let it cool and cut into squares with a sharp knife or pizza knife – this will make the slices especially even. Material picture
Serve the brownie just like that, or you can sprinkle the top with powdered sugar or arrange the squares on plates and decorate each serving with a scoop of vanilla ice cream.
