🇧🇷 Isamara Amâncio
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Recipe for an ultra-moist and fudgy brownie inside, with a crispy crust, topped with a creamy chocolate ganache.
Recipe Video
Ingredients
- 1cup de Granulated sugar
- 2cups de All-purpose flour
- 3cups de Chocolate drink mix (like Nesquik)Substitui por: outro achocolatado
- 200g de Butter
- 4units de Eggs
- 240g de Semisweet chocolate
- 1box de Heavy cream
- 1piece de White chocolate opcional
Instructions
In a bowl, mix the granulated sugar, all-purpose flour, and chocolate drink mix until well combined.
Dica: Add the dry ingredients and mix thoroughly in the center.
Add the melted butter and the four eggs to the dry mixture.
Dica: No need to beat; just gently mix until the butter and eggs are incorporated into the batter.
Stir gently until all ingredients are uniform, forming the ready brownie batter.
Dica: Mix just enough to incorporate, ensuring the batter is well combined.
Transfer the batter to a baking pan approximately 12x8 inches, previously greased with butter and dusted with a mixture of flour and chocolate drink mix.
Dica: The height of the pan is not crucial; use a shallow one (about 0.8 inches high is an example).
Bake in a preheated oven at 350°F (set to top and bottom heating elements for electric, or 350°F for conventional).
Dica: This is the secret to a fudgy brownie: the toothpick should come out slightly moist, not completely clean.
Remove the brownie from the oven after about 16 minutes, or when the toothpick test comes out slightly moist, indicating it is gooey inside.
Dica: Do not overbake; the toothpick should not come out completely dry.
After removing from the oven, immediately cool the brownie by placing it in the freezer to stop the cooking process and maintain moisture.
Dica: Rapid cooling in the freezer is essential for the final texture.
Prepare the ganache by melting the semisweet chocolate and mixing it with the heavy cream until a smooth mixture is achieved.
Dica: Make sure all the chocolate is fully melted before adding the heavy cream.
Spread the prepared ganache over the cooled brownie.
Garnish the topping with pieces of white chocolate, if desired.
Dica: For selling, it is recommended to trim the edges, as they bake more firmly.
Cut the brownie into desired sizes and serve.
Dica: The final texture should be melt-in-your-mouth.
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Cuisine Type
brasileiraRequired Equipment
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