filirina
Natasha, what is the real amount of sugar and butter? No mistake? I'm just afraid to count the calories ...
Very beautiful brownies, but I didn't have to try the original, so I was puzzled by the number of ingredients!
prona
filirina, no mistake, but the taste is worth it
filirina
Thanks for the answer! Then you need to bake not half the norm, but a quarter! Otherwise, my pancreas will die along with the liver!
prona
Irina, no, a quarter for one tooth But if the oven is 1/4, then, probably, in the form of an English cake.
Khatskevich Inna
Quote: prona
The real brownies are wet inside, the stick is not the best guide. But both dry and under-baked, they are still very tasty. Time still depends on the height, you seem to be higher. This means that the time is a little longer, about 5-7 minutes, probably.
So I thought that the oven would be enough, probably it should be so, next time I will take into account)))


Added Thursday, 18 Aug 2016 09:26

Quote: prona
the quality of chocolate or even cream (what was their fat content?), storage conditions (in a closed container or just on a shelf?) I have never cracked and in the celebration hall (the recipe from there) I also did not notice, but there are huge quantities.
The quality of the chocolate was good, 70% bitter, never let down, 33% cream, also did not let down. But they were stored on an open shelf, without a container, I only had sweets there, so I didn't close it, most likely this is the reason for the cracked glaze, now I will store it in a closed container))) I thought maybe because I had them twice I poured it in, the second time the glaze did not lay very nicely, but the first time it was okay, well, I scraped everything off the pallet, melted it and even upstairs, so that it was already so rich))))
I think that next time everything will be fine, I will do the work on the mistakes))) I fell in love with them !!!! Thanks again for the recipe !!!
prona
Quote: Khatskevich Inna
they were stored on an open shelf, without a container
Quote: Khatskevich Inna
now I will store it in a closed container)))

I think that the problem will be solved.
You have to get used to any recipe.But if you want to repeat it, it means a good recipe

Quote: Khatskevich Inna
I poured them twice, the second time the glaze did not lay down very nicely, but the first time it was okay, well, I scraped everything off the pallet, melted it and even upstairs, so that it was already so rich))))
I wanted the very piece
Khatskevich Inna
P.S. When I tasted the first bite, my eyes closed with pleasure !!!! The taste cannot be conveyed, it seems to me I have never tried this, I am generally a fan of chocolate pastries, well, it was something !!! Girls highly recommend trying it !!!
Caramelle
Such beauty and deliciousness according to reviews - I drag it to bookmarks, I will also try to bake! Natasha, thanks for the recipe!
prona
Svetlana, try For a piece of brownies, you can forget about everything
Caramelle
Quote: prona
For the sake of a piece of brownies, you can forget about everything
I already understood this from the reviews Especially since we have one Especially ChocolateEater in our family, thanks to which we have no more than 3 hours of chocolate in our house.It is necessary to buy the tiles so that they can be put into the recipe, otherwise I will do it like that without waiting for Brownie.
prona
Quote: Caramelle
I will make a surprise
Great! Good luck
Caramelle
Thank you! I'll bring a report too!
Mikhaska
prona, the recipe is impressive! How beautiful they are! I have a question: can you tell me how to remove excess glaze from the baking sheet for re-pouring? If you tilt the baking sheet, will the cakes not tilt?
prona
Irina, thanks for the praises
Brownies stand on a lattice - a lattice on or in a pan. They poured the brownies, let the excess drain, raise the grate together with the cakes and the baking sheet with the remaining glaze is at our disposal
Mikhaska
Exactly! I read it inattentively. Oklmn! Now we need to puzzle over the purchase of a suitable grille.
prona
Mikhaska, I use the one that came with the oven. I won't go broke on the correct lattice: oops: Maybe you can find one too?
Mikhaska
Natasha! There is such a bandura in my stove! And a baking sheet suitable for it is very shallow in depth. Christmas trees! And why did I come to your topic? I can't even imagine where to take the wire rack under your convenient baking sheet!
prona
Irina, but very deep and not needed I have another toy from the chocolate fondue set. 8 things fit on it and I put it on a plate.
This I mean that at least one piece of luggage on a fork and fill
Mikhaska
And, about the plug, you are the power! It will be even more convenient for me. And I will not turn anything off the baking sheet and will not drop anything!Brownies Yeah, I am!
prona
Necessity for invention is cunning
kavilter
Natasha, I baked brownies. And I had a question: they turned out to be wet inside, look at the photo
Brownies

So it should be, or I didn't bake them (baked for 30 minutes). At the same time, I cannot say that inside it is not baked, tasty, somewhat reminiscent of potato cakes. We ate half together in a day, the rest is in the freezer
prona
Kira, thanks for the delicious report! Brownies should be so wet.
Glad I liked it!
MaBa
Natasha, can I get some questions?
1 Does the brownie take time to ripen after baking, or can it be sliced ​​as soon as it has cooled?
2 And how much time does he need to spend in the freezer at least?

If I bake it today by 15 o'clock, somewhere around 21 o'clock I cut it and put it in the freezer, and tomorrow at 7-9 o'clock I will fill it with icing, at 10-11 o'clock, and they will be served at 13-14, will it be tasty?
I just wanted to make them for tomorrow and immediately take away for a gift for a holiday, so I don't want to pierce, and there is no time to train.
prona
Natasha, sorry for being late, all spam notifications went away
You wrote everything correctly! Hope it worked out
Vinokurova
Natus, eggs 400 ml .. is it really just a volume ?. and in pieces about how much? to know what to aim at?
prona
AlenKa, an average egg 55g., this 7-8 pieces will come out.
I've been baking half a serving lately.
Vinokurova
so, after all, this is not volume, but weight? ... with weight it is clear, I just have never measured eggs with milliliters)))
I'll go and see, I'm already sick of something)))
yes ... you have eggs ml
thanks for the clarification))) must be done, otherwise they will kick me out of the class for not fulfilling the DZ)))
prona
AlenKa, eggs in ml, everything is correct. Large quantities on the scales are tortured to do. And for the home, you can use the scales.
Vinokurova
comes out, eggs, like water ?. cool how)))) what weight, such volume ...
AAAA, Natasha, I'll know now ..
thanks for the science
prona
AlenKa, not really. But in small (home) quantities it is not critical
Vinokurova
Understood, Chief!

at least it turned out))) I have excitement, honestly

prona
AlenKa, it will work! It is delicious in any form!
Vinokurova
still tasty, even if it doesn't work out? .. well then I like it)))
Thank you, Natasha!
Tyetyort
Natasha, I will report with gratitude - the brownies are ready! 😍 the taste is impeccable, the ganache is as in the picture. Photos will be ready, I will send. The dough rose pretty well during baking. Why, I’m interested in asking? 😀
prona
Elena, glad you liked
Quote: Tyetyort
The food went up pretty well during baking. Why, I’m interested in asking? 😀
Did you beat the eggs? Baking powder? In the original, the dough does not rise
Tyetyort
Natasha, she did not whisk anything and did not loosen it. But I got the candy straight ... Ganash poured from a spoon onto each block from the economy, I didn't need a lot of them for a photo. She hid the rest in the freezer
Vinokurova
Natasha, did it yesterday ... cut it, put it in the freezer ... the scraps were devoured with great pleasure)))
I have a question - a thin glossy crust formed during baking - is it a marriage?
prona
AlenKa, trimming - this is our FSE crust should appear, sometimes even exfoliate. This is the norm, but ganache will still fall on top.
Vinokurova
Quote: prona

AlenKa, trimming - this is our FSE crust should appear, sometimes even exfoliate. This is the norm, but ganache will still fall on top.
Why did I scrape it off ?. so that everything was more ?. and yes, it flaked in places, so I decided to eat it ... well, delicious ...
I remember about ganache ... everything has its time))) otherwise they will start scratching with chocolate))))
prona
AlenKa,
Vinokurova
Natasha, the X hour has struck ... here they are, my chocolate sweets)))
Brownies
Well, not as beautiful as yours ... nevertheless, very tasty! ...
Thanks for the recipe
prona
AlenKa, thanks for the report! They look valid and I am very glad that they liked them!
prona
For inspiration
Brownies
Selenia_Irisha
Delicious!
Brownies

Of course, there were some inconsistencies. The dough turned out not liquid, two times thicker than biscuit, I barely distributed it. But in the oven, it managed to partially crawl out from under the mold and burn. The shape is smaller than in the recipe, but the cakes are two times lower. Well, for complete happiness - my oven heats unevenly, so that from one edge for half an hour not only was it completely baked, but also got scared "browned"
Brownies





And, I wanted to ask, can you reduce the amount of sugar? I took dark chocolate, but maybe it's sweeter than the recipe and it turned out well, very cloying. My husband likes it, but I don’t have 800 g of sugar)))
prona
Irina, first of all, thanks for the report! In the photo, the piece looks the same
In theory, sugar can be reduced, but, probably, something will turn out differently. Recently, I have been trying to put a cream on top that will remove excess sweetness (chantilly with cherries / coffee).

Quote: Selenia_Irisha
twice as thick as biscuit,
Is it very cold in your kitchen?
Selenia_Irisha
Natasha, that no, summer, sunny side, hellish heat)
prona
Then strangely I don't even know what to assume ...
Selenia_Irisha
I put 200 g less sugar, the dough was good, liquid, and, accordingly, flowed out even more, despite the flour around the edges))) Here's what to do with this stupid form (
Brownies
prona
Quote: Selenia_Irisha
Here's what to do with this stupid shape
There are two options:
1.Aluminum disposable drapes. Love them dearly since my internship
2. "close" the bottom of the form with foil. You don't close, do you?
shoko11
Irina, I wrap the edges with foil. My brownies also drip, although for some other biscuits, for example, no thicker.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers