Whenever I need a quick cake for a gathering or simply when I crave something sweet and filling, I make this brownie. It is made from common ingredients and does not require complicated techniques. I love that I can add nuts, coconut, or whatever I have on hand for an extra flavor boost.
Quick Info
Total Time: About 1 hour
Preparation Time: 20 minutes
Baking Time: 30-35 minutes (depending on the oven)
Servings: 16-20 pieces, depending on how you cut it
Difficulty: Easy
Recipe Type: Homemade cake, for family or parties
Ingredients
5 eggs, at room temperature
1 and 1/2 cups sugar (approx. 375 ml)
1 cup milk (250 ml)
2 cups flour (approx. 500 ml)
2-3 tablespoons cocoa
1 packet baking powder
1 stick of butter (200 g), at room temperature
rum essence, to taste
coconut, ground nuts (optional, for decoration or incorporated into the batter)
Preparation Method
1. In a small saucepan, combine the sugar, milk, and cocoa. Stir over low heat until the sugar completely dissolves. Do not let it boil, just enough to make the mixture liquid and homogeneous.
2. Remove the saucepan from the heat and add the butter cut into cubes, at room temperature, plus the rum essence. Stir gently until the butter is completely melted. From this mixture, reserve 15 tablespoons in a bowl for the final glaze.
3. Allow the remaining mixture to cool completely; otherwise, the eggs may cook when added.
4. Separate the eggs. Whip the egg whites until frothy with a pinch of salt.
5. Add the yolks one by one to the cooled cocoa mixture and mix with a whisk.
6. Gradually add the flour mixed beforehand with the baking powder to the cocoa mixture. Mix until fully incorporated.
7. Finally, add the whipped egg whites and gently fold them in with a spatula, using wide movements to avoid losing volume.
8. If I want a richer batter, I can add ground nuts at this stage (about a cup, but to taste).
9. Prepare a baking tray lined with parchment paper and pour in the batter. Level it gently.
10. Bake in the preheated oven at medium heat. Check after 30 minutes with a toothpick; if it comes out clean, it’s done. The time may vary slightly depending on the oven.
11. While the cake is warm, pour the reserved 15 tablespoons of glaze over the entire surface.
12. Sprinkle with coconut, ground nuts, powdered sugar, or anything I like.
13. Let it cool completely, then cut into pieces and serve.
Why I Make This Recipe Often
For me, it’s the cake I turn to when I want something quick to make, easy to cut, and that stays good for two or three days. The ingredients are always on hand, and the result is substantial and suitable both plain and to go. I can adapt it based on what I have at home.
Tips and Variations
Tips
- It’s important to let the cocoa and butter mixture cool completely before adding the eggs to prevent them from coagulating.
- I whip the egg whites just enough to hold their shape but without over-drying them.
- I always use ingredients at room temperature for even rising of the batter.
- I do not overmix after adding the egg whites to avoid losing the air in the foam.
Substitutions
- If I don’t have butter, I can use margarine, but the texture won’t be the same.
- Rum essence can be replaced with vanilla, to taste.
- White sugar can be swapped for brown sugar for a slightly different flavor.
Variations
- I can add a cup of ground nuts to the batter for a richer texture.
- Instead of nuts, I can use some chopped chocolate or dried fruits.
- For decoration, I can use just powdered sugar or combinations of coconut and ground nuts.
Serving Ideas
- The cake is served cold, cut into pieces.
- It goes well with coffee or as a snack on the go.
- It keeps well in the fridge, but it doesn’t dry out quickly at room temperature.
Frequently Asked Questions
1. Do I really need to reserve some glaze for the top?
Yes, those 15 tablespoons added at the end give shine and keep the cake moist. Without them, the batter will be drier.
2. Can it be made without nuts/coconut?
Yes, the basic recipe does not depend on these ingredients; they are only optional for decoration or extra texture.
3. What size should the baking tray be?
A standard tray, approximately 22x30 cm, is sufficient for this quantity. If I use a smaller tray, it will come out taller, and the baking time will increase.
4. Can I reduce the amount of sugar?
It can be reduced slightly, but the texture will be denser, and the taste less sweet. I wouldn’t go below a cup; otherwise, there will be no balance between the ingredients.
5. Can I freeze the cake?
Theoretically yes, but the glaze may change texture upon thawing. It’s better to keep it in the fridge for a few days than in the freezer.
Nutritional Values
Estimate per serving (from 18 pieces):
Approx. 210-230 kcal/serving
Protein: 3-4 g
Carbohydrates: 28-32 g
Fats: 9-11 g
Values depend on whether I add nuts and how large I cut the pieces. It’s a denser cake, given the butter and eggs. Sugar and cocoa increase the carbohydrate content.
Storage and Reheating
I keep the brownie covered at room temperature for up to 3 days. If it’s warm, I put it in the fridge. It stays soft due to the glaze. There’s no point in reheating it; it’s better served cold or at room temperature. If I want to bring it to room temperature from the fridge, I leave it out for 15-20 minutes. The cake doesn’t dry out quickly, especially if covered.
Quick Info
Total Time: About 1 hour
Preparation Time: 20 minutes
Baking Time: 30-35 minutes (depending on the oven)
Servings: 16-20 pieces, depending on how you cut it
Difficulty: Easy
Recipe Type: Homemade cake, for family or parties
Ingredients
5 eggs, at room temperature
1 and 1/2 cups sugar (approx. 375 ml)
1 cup milk (250 ml)
2 cups flour (approx. 500 ml)
2-3 tablespoons cocoa
1 packet baking powder
1 stick of butter (200 g), at room temperature
rum essence, to taste
coconut, ground nuts (optional, for decoration or incorporated into the batter)
Preparation Method
1. In a small saucepan, combine the sugar, milk, and cocoa. Stir over low heat until the sugar completely dissolves. Do not let it boil, just enough to make the mixture liquid and homogeneous.
2. Remove the saucepan from the heat and add the butter cut into cubes, at room temperature, plus the rum essence. Stir gently until the butter is completely melted. From this mixture, reserve 15 tablespoons in a bowl for the final glaze.
3. Allow the remaining mixture to cool completely; otherwise, the eggs may cook when added.
4. Separate the eggs. Whip the egg whites until frothy with a pinch of salt.
5. Add the yolks one by one to the cooled cocoa mixture and mix with a whisk.
6. Gradually add the flour mixed beforehand with the baking powder to the cocoa mixture. Mix until fully incorporated.
7. Finally, add the whipped egg whites and gently fold them in with a spatula, using wide movements to avoid losing volume.
8. If I want a richer batter, I can add ground nuts at this stage (about a cup, but to taste).
9. Prepare a baking tray lined with parchment paper and pour in the batter. Level it gently.
10. Bake in the preheated oven at medium heat. Check after 30 minutes with a toothpick; if it comes out clean, it’s done. The time may vary slightly depending on the oven.
11. While the cake is warm, pour the reserved 15 tablespoons of glaze over the entire surface.
12. Sprinkle with coconut, ground nuts, powdered sugar, or anything I like.
13. Let it cool completely, then cut into pieces and serve.
Why I Make This Recipe Often
For me, it’s the cake I turn to when I want something quick to make, easy to cut, and that stays good for two or three days. The ingredients are always on hand, and the result is substantial and suitable both plain and to go. I can adapt it based on what I have at home.
Tips and Variations
Tips
- It’s important to let the cocoa and butter mixture cool completely before adding the eggs to prevent them from coagulating.
- I whip the egg whites just enough to hold their shape but without over-drying them.
- I always use ingredients at room temperature for even rising of the batter.
- I do not overmix after adding the egg whites to avoid losing the air in the foam.
Substitutions
- If I don’t have butter, I can use margarine, but the texture won’t be the same.
- Rum essence can be replaced with vanilla, to taste.
- White sugar can be swapped for brown sugar for a slightly different flavor.
Variations
- I can add a cup of ground nuts to the batter for a richer texture.
- Instead of nuts, I can use some chopped chocolate or dried fruits.
- For decoration, I can use just powdered sugar or combinations of coconut and ground nuts.
Serving Ideas
- The cake is served cold, cut into pieces.
- It goes well with coffee or as a snack on the go.
- It keeps well in the fridge, but it doesn’t dry out quickly at room temperature.
Frequently Asked Questions
1. Do I really need to reserve some glaze for the top?
Yes, those 15 tablespoons added at the end give shine and keep the cake moist. Without them, the batter will be drier.
2. Can it be made without nuts/coconut?
Yes, the basic recipe does not depend on these ingredients; they are only optional for decoration or extra texture.
3. What size should the baking tray be?
A standard tray, approximately 22x30 cm, is sufficient for this quantity. If I use a smaller tray, it will come out taller, and the baking time will increase.
4. Can I reduce the amount of sugar?
It can be reduced slightly, but the texture will be denser, and the taste less sweet. I wouldn’t go below a cup; otherwise, there will be no balance between the ingredients.
5. Can I freeze the cake?
Theoretically yes, but the glaze may change texture upon thawing. It’s better to keep it in the fridge for a few days than in the freezer.
Nutritional Values
Estimate per serving (from 18 pieces):
Approx. 210-230 kcal/serving
Protein: 3-4 g
Carbohydrates: 28-32 g
Fats: 9-11 g
Values depend on whether I add nuts and how large I cut the pieces. It’s a denser cake, given the butter and eggs. Sugar and cocoa increase the carbohydrate content.
Storage and Reheating
I keep the brownie covered at room temperature for up to 3 days. If it’s warm, I put it in the fridge. It stays soft due to the glaze. There’s no point in reheating it; it’s better served cold or at room temperature. If I want to bring it to room temperature from the fridge, I leave it out for 15-20 minutes. The cake doesn’t dry out quickly, especially if covered.