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Print Recipe
 American Classic Brownies Recipe
This brownies was first prepared last year, before only - heard or read about it. It turns out tender, probably because of a little flour. Be sure to try to cook.
Course Breakfast Lunch, Children's Food, Desserts, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Special Food Dishes
Cuisine American
Cook Time 90 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food, Desserts, Diet Food Dishes, Dinner Dishes, Lunch Second Breakfast, Morning Breakfast, Picnic Food Dishes, Special Food Dishes
Cuisine American
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Preparing the products. Today I did not have white chocolate, so I took 150 grams of 56% dark chocolate.
    Preparing the products. Today I did not have white chocolate, so I took 150 grams of 56% dark chocolate.
  2. Roasted nuts are chopped coarsely with a knife. I half nuts ceiling, half large cut. Mix.
    Roasted nuts are chopped coarsely with a knife. I half nuts ceiling, half large cut. Mix.
  3. Prepare the baking dish. We line it with parchment paper and grease it well with butter.
    Prepare the baking dish. We line it with parchment paper and grease it well with butter.
  4. Chocolate break into butter.
    Chocolate break into butter.
  5. Now melt the chocolate and butter in a water bath. It is important that the container with chocolate does not touch the water!
    Now melt the chocolate and butter in a water bath. It is important that the container with chocolate does not touch the water!
  6. Stir well until thoroughly dissolved.
    Stir well until thoroughly dissolved.
  7. The chocolate with the butter melt. Remove from the water bath and set aside.
    The chocolate with the butter melt. Remove from the water bath and set aside.
  8. Now in a separate bowl break 2 eggs, stir, not whisking until smooth and add sugar. The secret of brown's viscosity is that sugar should not dissolve in the egg mixture!!! So connect the eggs with the sugar, just a few turns of the сorolla!
    Now in a separate bowl break 2 eggs, stir, not whisking until smooth and add sugar. The secret of brown's viscosity is that sugar should not dissolve in the egg mixture!!! So connect the eggs with the sugar, just a few turns of the сorolla!
  9. In the egg mixture to introduce warm chocolate mass. Stir.
    In the egg mixture to introduce warm chocolate mass. Stir.
  10. Add flour. Stir.
    Add flour. Stir.
  11. Pour the nuts. Stir.
    Pour the nuts. Stir.
  12. Pour the mixture into the prepared pan.
    Pour the mixture into the prepared pan.
  13. Even it with a spatula. The oven is heated to 175 degrees. Bake for 40-50 minutes. (today was baked for 40 minutes)
    Even it with a spatula. The oven is heated to 175 degrees. Bake for 40-50 minutes. (today was baked for 40 minutes)
  14. Remove the brownies from the oven.
    Remove the brownies from the oven.
  15. After 15 minutes, put the cakes from the mold. Brownies needs to cool off completely. The cooled pastries put for 2 hours in the refrigerator. (you can do without a refrigerator). Cold brownie is cut into rectangular or square pieces.
    After 15 minutes, put the cakes from the mold. Brownies needs to cool off completely. The cooled pastries put for 2 hours in the refrigerator. (you can do without a refrigerator). Cold brownie is 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 crusts.
    Serve this dessert with lemon syrup and candied fruits. I didn't have any lemons, so I whipped up some candied orange crusts.

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