Brownies are a classic American dessert. It is mostly presented as a square-baked dessert. Baked in a square pan, it is sliced into square bars and can come in different textures. These Brownies from United States are supposed to be a cross between a cake and a cookie in texture.
However, there are brownies that are fudgy, chewy, or cakey, depending on whether you add cooking chocolates, cocoa, or how much leavening agent you add.
From the Wiki and other sources that talk about the Brownie History, it is said that the brownie was developed in the United States at the end of the 19th century and popularized in the U.S. and Canada during the first half of the 20th century.
Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.
While I have a huge list of brownies already posted, I felt I never really bothered about the history and the science behind the dish to date. I have always preferred a fudgy brownie, however many of my recipes have been cakey as well. Check out the Brownies already shared in Cooking 4 all Seasons and here.
How to arrive at the classic brownie texture!
Brownies are a standard dessert menu, where warm brownies are served with ice cream, topped with whipped cream, or sprinkled with powdered sugar and fudge. When serving plain, these are common lunchbox treats.
Before zeroing on Brownies, my initial picks were either Broa de milho and Basboussa, which has been on my todo list for so long. I guess it has to go back to the list for a while now. Some of the other Bs I had on the list were Baguette, Bara Brith, Barmbrack, Borodinsky bread, Bush bread. I had to drop checking out these as I wasn't in a position to bake bread.
Check the roundup of the entire collection of baked dishes around the World in the A to Z order.
Today is B for Brownies from the United States.
Ever since I decided I would be making a classic brownie, I have been reading so much on the history and how it has evolved over years.
This is also my first ever dish that I have baked 3 times in a row because I didn't get the right texture. My kids were totally happy with all my attempts. Though today's recipe turned out great, I will still try it again.
Today's measurement gave me a slightly cakey crumb. I am looking at thick squares, that are also fudgy, gooey, yet held their shape. The first thing I realized was that I do not have a smaller square pan. The measurement I have been experimenting with has been with a bake that results in 1 to 1.5-inch brownies. So I need to get a smaller pan.
If I was looking at a regular recipe, I won't have had any trouble. I am trying to recreate the exact texture with an eggless concept. Since in a brownie, there is hardly any leavening agent added, egg works as a leavening agent as well. So when I am removing the eggs, I need to add in a substitute that works well. I have tried with Commercial Egg Replacer, Apples, Yogurt, etc. Each one turned out different.
Today's Brownie had Egg Replacer as the substitute and it turned out slightly cakey in texture. I am still not 100% fine with the texture, for now, will share the recipe. I felt the ones with apple were the best in texture, as apple will aid in both enhancing the taste and the leavening role.
Since I was looking for a classic brownie recipe, I wanted to try Katharine Hepburn’s Brownies. This recipe is such a no-fuss classic recipe. In the original recipe, I read that it really yields a rich and gooey brownie. However, with egg replacement, the texture changes.
Redoing the recipe until you perfect it!
Another factor is, for almost 2 cups of cooking chocolate, the recipe calls for only 1/4 cup flour, however, the butter is almost 1/2 cup. This results in excess buttery texture for the brownie not to set at all. I reduced it to 1/4 cup butter, I think I might need a bit more flour next time, along with apples.
So you see, instead of going ahead with the other bakes, I have spent a precious amount of time, redoing this brownie so many times. Needless to say, my kids were super happy with the never-ending brownie supply. I have almost emptied my cooking chocolate and chocolate chips.
In the ABC Bake around the World series:
Step by Step Pictures for baking Brownies
Brownies from United States - Eggless
Preheat the oven to 185C.
Mix the egg replacer with 6 tbsp water in a bowl and keep it aside.
Melt the dark chocolate chips in a microwave bowl for a minute. Using a spatula, blend well.
Then add the melted butter, semi-sweet chocolate chips and stir well.
Next add the flour, sugar and combine everything together.
Add the egg replacer mix and stir to combine.
Finally, add the baking powder, ensure you mix it well. Do not beat the batter.
Pour this into a lined 8 x 8-inch-square baking pan. Bake 30 to 35 minutes.
Do not overbake; the brownies should be gooey. Let cool, then cut into bars.
The brownies should really come down to room temperature if you want to slice them properly.
Brownies from United States - Eggless
- 1/2 cup Dark Chocolate Chips
- 2 tbsp Cocoa Powder
- 1/4 cup Butter unsalted
- 2 tbsp Egg Replacer mixed with 6 tbsp water for 2 eggs
- 3/4 cup Sugar
- 1/2 cup All Purpose Flour
- 2 tbsp Semi Sweet Chocolate Chips
- 1/2 tsp Baking Powder
- Pinch of salt
- Pre heat the oven at 185C
- Mix the egg replacer with 6 tbsp water in a bowl and keep it aside.
- Melt the dark chocolate chips in a microwave bowl for a minute. Using a spatula, blend well.
- Then add the melted butter, semi sweet chocolate chips and stir well.
- Next add the flour, sugar and combine everything together.
- Add the egg replacer mix and stir to combine.
- Finally add the baking powder and ensure the mix is nicely mixed but do not beat the batter.
- Pour this in a lined 8 x 8-inch-square baking pan. Bake 30 to 35 minutes.
- Let cool, then cut into bars.
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Similar to these are my favorite The Best Fudgy Brownie, Fudgy Chocolate Brownies, Eggless Triple Chocolate Fudge Brownie, No Egg Buttermilk Brownies and my ever best to what I remember is this Eggless Oreo Chocolate Brownie