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Brownies
Brownies basically just is another variation of a pound cake. It has a bit more sugar. Some of the flour replaced with nuts, it has a bit less baking powder and added cocoa. But these small changes are enough to make the brownie a cake of its own. It is dense and heavy, more confetionery than cake. Sweet and strong. Lovely!
Ingredients
The dry
- 100 g (3.5 oz) flour
- 1 tsp baking powder
- 200 g (7 oz) walnuts, coarsely chopped
- 4 tbsp cocoa (just over ½ dl (1/4 cup))
- a dash of salt
The wet
- 350 g (12 oz) sugar (yes sugar is wet in this context.)
- 200 g (7 oz) butter
- 4 eggs, medium
Directions
Heat the oven to 170°C (314°F).
Mix the wet ingredients.
Mix the dry ingredients.
Mit the wet and dry ingredient in the larger bowl.
Put the dough into a large roasting pan. The dough should be about. 1-2 cm (½-1 inch) in height before baking.
Bake for 20-30 minutes at 170°C (314°F.. Depending on the height of the dough. A thicker layer of dough needs to bake for longer.
If you are in doubt you can just use a meat pin or a knitting needle to test if it is enough.
Notes
Some like their brownies a bit thicker. That makes them softer, and more chewy in the center. If that is the case for you, you should just use a smaller baking pan and bake for a bit shorter.
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