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 American Classic Brownies Recipe
This brownie was first cooked last year, before that I had only heard or read about it. It turns out tender, probably due to a small amount of flour. Be sure to try to cook.
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine American Cuisine
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Desserts Dishes, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Picnic Food Dishes, Special Food Dishes
Cuisine American Cuisine
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. We prepare food. I didn't have any white chocolate today, so I took 150 grams of 56% dark chocolate.
    We prepare food. I didn't have any white chocolate today, so I took 150 grams of 56% dark chocolate.
  2. Roasted nuts are coarsely chopped with a knife. I chopped half of the nuts, cut half of them coarsely. Mixture.
    Roasted nuts are coarsely chopped with a knife. I chopped half of the nuts, cut half of them coarsely. Mixture.
  3. Prepare the baking dish. We line it with parchment paper and lubricate it well with butter.
    Prepare the baking dish. We line it with parchment paper and lubricate it well with butter.
  4. Break the chocolate into butter.
    Break the chocolate into butter.
  5. Now melt the chocolate and butter in a water bath. It is important that the container with chocolate does not come into contact with water!
    Now melt the chocolate and butter in a water bath. It is important that the container with chocolate does not come into contact with water!
  6. Mix well until completely dissolved.
    Mix well until completely dissolved.
  7. Melt the chocolate with butter. Remove from the water bath and set aside.
    Melt the chocolate with butter. Remove from the water bath and set aside.
  8. Now, in a separate bowl, break 2 eggs, mix, without beating, until smooth and add sugar. The secret of brown's viscosity is that sugar should not dissolve in the egg mixture!!! So, combine the eggs with sugar, just a few turns of the whisk!
    Now, in a separate bowl, break 2 eggs, mix, without beating, until smooth and add sugar. The secret of brown's viscosity is that sugar should not dissolve in the egg mixture!!! So, combine the eggs with sugar, just a few turns of the whisk!
  9. Add a warm chocolate mass to the egg mixture. To interfere.
    Add a warm chocolate mass to the egg mixture. To interfere.
  10. Add flour. Mix it.
    Add flour. Mix it.
  11. Pour out the nuts. Mix it.
    Pour out the nuts. Mix it.
  12. Pour the mixture into the prepared pan.
    Pour the mixture into the prepared pan.
  13. Smooth it out with a spatula. Preheat the oven to 175 degrees. Bake for 40-50 minutes. (baked for 40 minutes today)
    Smooth it out with a spatula. Preheat the oven to 175 degrees. Bake for 40-50 minutes. (baked for 40 minutes today)
  14. Remove the brownies from the oven.
    Remove the brownies from the oven.
  15. After 15 minutes, put the cakes out of the mold. Brownies should cool completely. Put the cooled pastries in the refrigerator for 2 hours. (you can do without a refrigerator). Cold brownies are cut into rectangular or square pieces.
    After 15 minutes, put the cakes out of the mold. Brownies should cool completely. Put the cooled pastries in the refrigerator for 2 hours. (you can do without a refrigerator). Cold brownies are cut into rectangular or square pieces.
  16. Serve this dessert with lemon syrup and candied fruits. I didn't have any lemons, so I whipped up some candied orange peels.
    Serve this dessert with lemon syrup and candied fruits. I didn't have any lemons, so I whipped up some candied orange peels.
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