Those who have visited the United States will have found it difficult to resist the dark-colored squares with a light crust and a dense mixture of chocolate and dried fruit that line the windows of bakeries and cafes the brownies Adults and children alike enjoy these traditional American sweets which are often accompanied by whipped cream or vanilla ice cream but they also come in a “take away” version which is convenient and practical to enjoy on the go.
They are said to have first been prepared in 1892 in Chicago when on the occasion of a large fair commemorating the 400th anniversary of the discovery of America a high-ranking lady named Bertha Palmer asked her chef to design a dessert that could be carried around the city without getting your hands or clothes dirty.
Some modern versions tend to make the brownie more like a cake with a soft center with the dough almost melting inside a delight yes but not very faithful to the original which must leave the fingers dry Giallozafferano has experimented with dozens of recipes in search of the perfect version which we present today to be made at home to the delight of friends and children perhaps on the occasion of one of the most popular American holidays in Italy.
- 110 grams of butter
- 150 gr of extra-dark chocolate
- 3 uova
- 200 gr of white sugar
- 20 gr of cocoa
- 95 grams of flour 00
- 10 ml of vanilla extract
- a pinch of salt
- To make the brownies according to the original recipe first melt the chocolate and butter in a double boiler saucepan, stirring gently with a wooden ladle until the ingredients are completely dissolved and the mixture is creamy.
- Remove the chocolate from the bain-marie and add all of the sugar, thoroughly mixing with a whisk to begin lowering the temperature of the mixture. To speed up the cooling process transfer the mixture to a larger mixing bowl where you can easily add the remaining ingredients.
- Brownies made from an original American recipe
- Then one at a time whisks in the eggs until they are completely absorbed by the mixture.
- When the eggs are thoroughly combined, sieve the unsweetened cocoa into the mixture. Using a cake spatula, combine the ingredients. This ingredient contributes to the mixture's color becoming a noticeably brighter brown and gives your brownies an even more intense scent.
- After incorporating the cocoa, add the sifted flour and stir vigorously with a pastry spatula until the mixture thickens. Finally, season everything with a pinch of salt and two teaspoons of vanilla extract (about 10 mL). If you can't find it, a vanillin sachet will suffice.
- After combining all of the ingredients place the dough in a small rectangular pan lined with baking paper.
- You can choose the size of the pan, but the larger it is, the lower the brownies will be: a personal preference.
- Bake at 170 degrees Fahrenheit for 35-40 minutes.
- When your brownie is done, remove it from the oven and set it aside to cool. This is an important step don't rush to cut it into slices because if you do while it's still hot, the brownie will break apart when it comes into contact with the knife
- When the cake has cooled for about ten minutes, take a well-sharpened smooth blade knife and cut the slices to your liking, wetting the blade with hot water before cutting the cake
- Your chocolate brownies are finished; enjoy them in honor of Martha Palmer.
Amount Per Serving Calories 709Total Fat 35gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 11gCholesterol 62mgSodium 220mgCarbohydrates 94gFiber 4gSugar 68gProtein 6g