Brownies

Name: Brownies - Florina H.
Ingredients: 180 g butter; 300 g sugar; 180 g flour; 1 teaspoon baking powder; 3 eggs; a pinch of salt; 120 g dark cocoa; 60 g dark chocolate chips; rum essence; for decoration; white chocolate

Dessert - Brownies by Florina H. - Recipia

Every time I make brownies using this recipe, I use a 25x20 cm baking dish; that's how they bake properly in my kitchen. It's not complicated, but you must follow the steps for the specific texture – slightly dense, with a slightly moist center if you don't leave it too long in the oven. I prefer to leave the batter unsoaked, as described, even if the result is a bit drier than some variations. I usually top with grated white chocolate and never miss the chocolate chips inside. Quick Info Total time: about 45 minutes Preparation time: 15-20 minutes Baking time: 25-30 minutes Servings: 12 (depends on how big you cut them) Difficulty: easy Recipe type: American-style brownie Ingredients 180 g butter 300 g sugar 180 g flour 1 teaspoon baking powder (about 7-10 g) 3 eggs a pinch of salt 120 g unsweetened cocoa powder (not instant) 60 g dark chocolate chips rum essence (to taste) for decoration: grated white chocolate Preparation steps 1. Preheat the oven to 180°C. Prepare the baking dish (25x20 cm) with parchment paper – if you don't have parchment paper, grease with butter and dust with a little cocoa. 2. In a large bowl, combine the sugar, eggs, salt, and rum essence. Beat with a mixer or whisk until the mixture becomes slightly frothy, like a pale cream. 3. Melt the butter (on the stove or in the microwave, whichever is easier), then pour it warm over the egg mixture. Quickly mix to combine. 4. In another bowl, mix the flour with the baking powder and cocoa. Incorporate this dry mixture into the egg and butter cream. Stir just enough to eliminate visible flour streaks. 5. Add the chocolate chips to the batter. Give just a few turns with the spatula, without insisting, otherwise they will leave marks in the batter. 6. Pour the batter into the prepared dish. Level it with a spatula or the back of a spoon. 7. Place the dish in the preheated oven for 25-30 minutes. Do the toothpick test – if it comes out with a little chocolate stuck, that’s normal for brownies; if it comes out clean, it’s drier. I prefer not to leave it too long, otherwise, it becomes too dense and dry. 8. Remove the dish and let it cool for about 10-15 minutes. Sprinkle grated white chocolate on top while it's still slightly warm, so it adheres easily. 9. Once completely cooled, cut into suitable portions. Why I make this recipe often I turn to this version whenever I need a simple dessert that keeps well until the next day. It’s a dense cake with an intense cocoa flavor, and it doesn’t require special ingredients. I love the flexibility: if I want a crunchy note, I add nuts or hazelnuts, but the base remains the same. It’s quick and hassle-free. Tips and variations Tips 1. Don’t beat too much after adding the flour, or it will become too dense. 2. The flour and cocoa can be sifted to avoid lumps. 3. Monitor the oven after 25 minutes; every oven is a bit different. Substitutes 1. You can replace the chocolate chips with roughly chopped chocolate or chips of another color. 2. For flavor, the rum essence can be replaced with vanilla. 3. Butter can be replaced with high-fat margarine, but the texture will be different. Variations 1. You can add chopped nuts, hazelnuts, or cashews. 2. For a moister version, lightly soak with a simple sugar syrup (only if you want, it’s not in the basic recipe). 3. The white chocolate topping can be replaced with grated dark chocolate or coconut flakes. Serving ideas 1. Cut the cake into small cubes and place them on a platter for events or picnics. 2. Serve with whipped cream, plain ice cream, or a fruit sauce. 3. You can keep the simple cubes in a box for the next day’s lunch. Frequently asked questions 1. Do brownies dry out if I don’t soak them? Yes, if you bake them too long or if you prefer the unsoaked version, the result will be a bit drier than other chocolate cakes. If you want a moist interior, bake at the minimum time. 2. Can I use instant cocoa or milk? No, you need unsweetened cocoa, not instant or with added sugar; otherwise, the texture and flavor will change. 3. Can I replace butter with oil? In this recipe, I haven’t tested it with oil. Butter provides the specific taste and structure. 4. Is it necessary to add rum essence? No, you can use vanilla or omit it completely if you don’t like the rum flavor. 5. What do I do if I don’t have chocolate chips? You can omit them or replace them with chopped dark chocolate to get small pieces. Nutritional values These values are approximate, for one serving (out of 12): calories: 330-350 kcal protein: 4 g fat: 16-17 g carbohydrates: 44-46 g They depend on the exact ingredients, the type of chocolate, and how big you cut the pieces. The cake is rich in sugar and fat, typical for brownies. Storage and reheating Brownies can be stored covered at room temperature for 2-3 days, in a box or under plastic wrap. They remain denser as the days go by. I do not recommend freezing – the texture changes too much. Reheating is not necessary, but if you want, you can microwave for 10-15 seconds to warm the interior slightly.

Brownies

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