How to Make Delicious Brownie for Every Occasion? A Complete guide

Have you ever had an experience of pure, unadulterated joy? One in which the only thing which matters is the deliciously gooey chocolate treat you’re indulging in for pure enjoyment. You’re about to reach the Promised Land if you’ve rarely had a freshly cooked chocolate brownie. Nothing compares to a classic chocolate brownie, of course. It is the epitome of warmth, dripping with creamy cocoa and topped with crunchy almonds. It takes some effort to make them from scratch, but once you have the hang of it, you can join a private group. You can get imaginative in the kitchen when making brownies, regardless of your preferences for cakey or fudgy, delicately coated with powdered sugar, or garnished with little marshmallows. Or you can just make an order on chocolate brownie delivery, it is the easiest way to enjoy some delicious brownies. 

Ingredients:

Which Ingredients Are Required to Make the Ideal Chocolate Brownie?

• 185g unsalted butter
• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar

Steps for Making Brownies:

First Step:

Cut 185g of unsalted butter into small cubes and transfer to a medium-sized bowl to begin making the chocolate brownie. Add the broken chunks of 185g dark chocolate to the basin. Pour about a quarter of the boiling water into a small saucepan, and place the bowl on top so that it balances on the pan’s lip without contacting the water. Place over a medium-low flame, stirring frequently to combine the chocolate and butter until they have melted.

Second Step:

Take out the bowl from the skillet. Place the bowl in the microwave on High for two minutes with a partially covering piece of cling film. Allow the liquid to melt and come down to room temperature.

As the chocolate cools, place a shelf in the centre of your oven and preheat it to 180°C (160°F for fans) or gas 4. Cut a square of nonstick baking parchment to fit the base of a shallow 20cm square tin. Pour 40g of cocoa powder and 85g of plain flour onto a sieve set over a large bowl. To ensure that they pass through simultaneously and that any lumps are removed, tap & shake the sieve.

Third Step:

On a board, chop 50g each of white and milk chocolate into bits. Pour 275g of golden caster sugar into a large dish and crack in 3 large eggs. Beat the eggs and sugar together using an electric mixer set to the highest speed. They will resemble a milkshake in appearance—thick and creamy. This may require 3 to 8 minutes, contingent upon the strength of your mixer. Once the blend turns very pale and has nearly doubled in volume, it’s ready. To ensure everything is in working order, switch off the mixer, remove the beaters, and give them a little shake. You’re almost there if the mixture which runs off the beaters briefly leaves a trace on the mixture’s surface in the bowl.

Fourth Step:

Using a rubber spatula, carefully incorporate the eggy mousse and the cooled chocolate solution combined. Insert the spatula halfway, then go below, raise the other side and then plunge it back in at the centre. Keep folding in the figure-of-eight arrangement, going under and over and rotating the bowl after each fold so you can see it from all sides. Proceed until the two combinations become one and the colour becomes a mottled dark brown. Be as gentle and patient as you like; the goal is to wed them without killing the romance.

Fifth Step:

To uniformly cover the top, resift the cocoa & flour ingredients while holding the sieve over the bowl of eggy chocolate mix and swaying the sieve from side to side. Employing the same figure-of-eight motion as before, carefully fold in this powder. When you work with the mixture extremely carefully and patiently, it will inevitably seem gungy and fudgy, even though it starts dry and dusty and a little unpromising. You don’t want to overmix when you stop, so stop when you think you should.

Sixth Step:

Lastly, toss in the bits of milk and white chocolate till evenly distributed. Using the spatula to scrape every last piece out of the bowl, pour the contents into the prepared tray. Smooth the mix into the tin’s corners using a spatula, then move it around the top to level it off. Place inside the oven and activate a 25-minute timer. Slide the brownie back into the oven and bake for an additional five minutes, up to the point where the top has a shiny, papery crust & the edges are just starting to pull away. If the brownie wobbles in the middle, it hasn’t been done. Remove from the oven.

Last Step:

If you’ve got a brownie tin, raise the edge that protrudes slightly and slip the uncut brownie out on its base after letting the entire thing cool entirely in the tin. Having the foil, carefully remove the brownie from the regular tin if using one. First, cut each quarter into four squares, followed by dividing each quarter into triangles.

Final Words

Keep in mind that time and practice are necessary for producing great brownies! To consistently make rich & flavorful chocolate brownies, use the following guidelines.

Also Read: What is the Effect of Desserts on Your Mood?