Dessert to die for: Brownies
Chocolate Brownies are a kind of innovative dessert that is sizzling hot leaving a lasting impression on the eater’s memory. They are fudgy, chewy, gooey, moist, and pretty much any other word one can think of to describe . They are rich, and delicious with a crackly top and gooey center. Delicious chocolate sizzler or brownie sizzler tastes amazing for any parties or even to indulge alone. Sizzling brownie has been made popular by cafes and restaurants, mostly in Mumbai, India. It is a chocolate brownie with a scoop of ice-cream on top served with a generous pouring of melted chocolate on the ice-cream. It is served on hot sizzler plates to be eaten directly in its sizzling hot form.
Brownies come in different variations and to achieve a specific type and texture of brownie, there are some tweaks in the recipe. Some of the recipe facts of chocolate brownies are as follows:
• Ingredients for chocolate brownie recipe consist of only butter, sugar, chocolate, eggs, and flour.
• Bakers use unsweetened chocolate, so more sugar is required to balance out the bitterness.
• Fudgy brownies have minimal amounts of flour and no baking powder at all.
• Melting the butter rather than creaming it yields a denser, fudgier outcome.
• Cake-like brownies contain less butter and more flour than fudgy brownies, as well as a little baking powder.
• Softened butter is creamed with sugar rather than melted with chocolate.
• Creaming incorporates air into the mixture which causes the brownies to rise higher.
• Chewy brownies get their chewiness from adding in extra eggs and a combination of different chocolates such as semi-sweet and unsweetened.
• Baked chocolate-free brownies are called “blondies”.
Brownies can be customized with different add-ins like nuts, mint chips, and caramel. Simply changing up the ingredients or switching between melted or creamy butter can have a huge impact on the outcome of brownies. The type of chocolate can make a big difference, too! Hence, nutritional information for brownie varies depending on ingredients and products.
Legend has it that Bertha Palmer, a prominent Chicago socialite owned the Palmer House Hotel. In 1893, Palmer asked a pastry chef for a dessert suitable for ladies attending the Chicago World’s Columbian Exposition. She requested a cake-like confection smaller than a piece of cake that could be included in boxed lunches. The result was the Palmer House Brownie with walnuts and an apricot glaze. The first-known printed use of the word “brownie” to describe a dessert appeared in the Fannie Farmer’s cookbook in 1896 in reference to molasses cakes baked individually in tin molds. However, Farmer’s brownies did not contain chocolate.
Brownies are good at room temperature for up to 2 days before they get stale. The Brownies will be good in the freezer for up to 3 month if layers of parchment paper are placed in between them to keep them from fusing together.
Reading all about brownies must make you yearn to taste one! Head to the nearest Amma’s South Indian Restaurant to have an experience of it!