Before moving on to the recipe for these delicious soft-hearted sweets, let's tell you some curiosities about the origin.
The first preparation dates back to more than 100 years ago, thanks to the idea of Bertha Palmer, the president of the Board of Lady Managers of the World's Columbian Exposition, a world fair that was held in 1893 on the occasion of the 400th anniversary of the arrival of Christopher Columbus in New world.
Palmer had thought of a convenient dessert that could be brought inside the lunch box for the women who would attend this event in Chicago.
Her pastry chef managed to satisfy her by creating the "Palmer House Brownie". Initially this dessert was not prepared with chocolate as we know it today, but with a delicate apricot glaze and hazelnut mixture.
Only a few years later, thanks to housewife Maria Willet Howard, eggs and chocolate were added, becoming a sort of mix between a cake and a soft biscuit.
On this last version there is a bit of confusion, as another story refers to a cook from Bangor, the same town as the housewife, who, forgetting to add the yeast in the dough, obtained a low dessert , but still delicious: hence the name Brownies Bangor.
The first time this recipe appears in a newspaper is 1905, on the Boston Globe, alongside the curiosity about the Bangor cook.
Today there are two variants, i fudgy brownies soft-hearted, ei cakey brownies, more like a cake; obviously, based on taste, they can be seasoned or modified in many variations, for example by adding mint or caramel.
This one that we propose is a recipe very similar to the original and classic one with soft-hearted brownies.
-170 g 55% dark chocolate
-125 g Butter
-175 g Sugar
-35 g Bitter cocoa powder
-85 g Farina 00
-4 g baking powder for cakes (optional)
-1 tsp Vanilla extract
-1 pinch Salt
Preparation for 9 pieces
Chop the chocolate and put it in a bowl with the butter cut into cubes, then melt in a double boiler or in the microwave. Let it cool for a few minutes then add the sugar and mix well to make the mixture homogeneous. Add the sifted cocoa, vanilla, a pinch of salt and mix everything together.
Add the eggs, one at a time, making the previous one absorb into the dough first. Sift the flour with the baking powder and add them to the mixture. Line an 18 × 18 cm mold with parchment paper, pour the mixture, level it and cook it for 35/40 minutes at 180 ° in a preheated oven. Do not exceed the cooking minutes otherwise the inside will dry out.
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