Chocolate glazed brownie

Name: Chocolate glazed brownie - Anabela A.
Ingredients: 230 g flour; 250 g sugar; 1 packet vanilla sugar; 40 g cocoa; 430 ml warm milk; 30 ml oil; 1 pinch of baking powder; 1 vial of rum essence. Glaze: 100 g chocolate; 50 ml liquid cream. Decoration: coconut.

Dessert - Chocolate glazed brownie by Anabela A. - Recipia

I have made this brownie dozens of times, especially when I need a quick dessert without too much hassle. The ingredients are at hand, and there’s no need for a professional mixer or complicated techniques. I usually make it when the chocolate craving cannot wait, and the result is a soft cake with a glossy glaze and a thin layer of coconut. It pairs just as well with tea or coffee. Quick Info Total Time: 1 hour Preparation Time: about 15-20 minutes Baking Time: 40 minutes Servings: 12-16, depending on the size of the cuts Difficulty: easy Recipe Type: homemade cake, suitable for weekends or when unexpected guests arrive Ingredients Base: 230 g flour 250 g sugar 1 packet vanilla sugar 40 g cocoa 430 ml warm milk 30 ml oil 1 packet baking powder (10 g) 1 vial rum essence Glaze: 100 g chocolate 50 ml liquid cream Decoration: Coconut Preparation Method 1. In a large bowl, mix the flour, baking powder, cocoa, sugar, and vanilla sugar. I use a whisk to eliminate lumps from the cocoa and evenly distribute the baking powder. 2. Start pouring the warm milk gradually, mixing continuously to avoid lumps. Then add the oil and keep mixing until everything is homogeneous. 3. Add the rum essence at the end, mix again, and you’re done with the batter. 4. Prepare a baking tray (standard cake size) and line it with baking paper. Pour the batter into the tray and level it with a spatula, without pressing too hard. 5. Place the tray in a preheated oven at 180°C (low-medium heat). Bake for about 40 minutes. After 35 minutes, check with a toothpick in the center: if it comes out clean or with a few crumbs, it’s done. If it comes out wet, leave it for another 5-10 minutes, but watch it so it doesn’t dry out too much. 6. Remove the tray and let the cake cool completely in the tray. Don’t take it out too soon; the base is slightly moist and needs to stabilize. 7. For the glaze, melt the chocolate in a double boiler. When the chocolate is almost melted, gradually add the liquid cream, constantly mixing. The glaze should be smooth and homogeneous, not too runny. 8. Pour the glaze over the base when it is completely cool. Quickly smooth it out with a spatula. 9. Sprinkle the coconut on top while the glaze is still slightly warm so it sticks well. 10. Let the cake sit until the glaze sets. Cut into cubes with a knife dipped in warm water for clean cuts. Why I make this recipe often It’s quick to prepare, doesn’t require expensive ingredients, and you won’t spend much time in the kitchen. The base always comes out soft, doesn’t dry out, and the chocolate and rum glaze makes everything more flavorful. It keeps well for two to three days without losing its texture. Tips and Variations Tips - Use quality cocoa for an intense flavor. - If you have milk or dark chocolate, both work for the glaze, but dark will be less sweet. - For a smooth glaze, mix vigorously when adding the liquid cream. - Don’t open the oven in the first 30 minutes to avoid the base collapsing. Substitutions - Milk can be cow’s or plant-based (soy, almond). The final texture remains similar. - Oil can be replaced with melted butter, but the final result will be slightly denser. - Coconut can be omitted or replaced with chopped nuts. Variations - You can add some nuts or hazelnuts to the base for texture. - If you want a different flavor, you can use almond or vanilla essence instead of rum. - The base can be cut in half, and you can put sour jam between the layers, but it’s not necessary for the classic version. Serving Ideas - It is served plain, but goes well with a glass of cold milk or tea. - You can add fresh berries when you plate it. - It also works as a dessert with coffee in the morning or as an afternoon snack. Frequently Asked Questions 1. Can I use plant-based milk? Yes, plant-based milk works perfectly. The cake’s texture remains fluffy, but the taste will be slightly different if you use, for example, almond milk. 2. What type of chocolate should I use for the glaze? Any dessert or cooking chocolate can be used. With dark chocolate, the glaze will be less sweet. Milk chocolate will add a bit more sweetness. 3. Do I have to use rum essence? No, but the rum flavor is characteristic of this type of cake. If you don’t have it or don’t like it, you can use vanilla essence. 4. Why might the cake collapse after baking? Most often, it collapses if you open the oven too early or if it hasn’t baked completely in the center. Test with a toothpick after 35 minutes. 5. Can I freeze the cake? I don’t recommend it because the texture changes after thawing, and the glaze may become dull. It’s best eaten fresh. Nutritional Values Estimate for one serving (out of 16): Calories: approximately 240 kcal Protein: 3 g Fat: 8 g Carbohydrates: 39 g Values vary depending on the chocolate used and the size of the servings. The cake is quite sweet and dense in carbohydrates, with fat from oil and glaze. Storage and Reheating The cake keeps covered at room temperature for 2-3 days. There’s no need to refrigerate unless it’s very hot. I don’t recommend reheating, as the glaze softens too much. The texture remains good the next day. If you want to keep it longer, place the cubes in a container with a lid.

Chocolate glazed brownie

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