BROWNIE INSIGHTS

Well, the brownie's origin is surrounded by many legends and therefore we can just gather information that there are many different recipes of making brownies both, "CAKE type and FUDGE type". It doesn't matter which is correct-in either case, it tastes delicious.

Due to its dark brown color, it is easy to see why the brownie gets its name. Bakers all have their own way of preparing the perfect brownie.

So one might think that though the texture is similar to cakes but why they aren't know as cakes.

The second most interesting information about brownies is that they are not counted under cakes but are called finger food as they are not eaten by fork like a cake would be.

If asked I personally love the idea of a FUDGE BRONIES and the concept behind it.

The recipe might seem easy at first but when it comes to baking, the temperature of the oven and the time it takes to bake really matters a lot.

Popular Brownie Flavors

CHOCOLATE BROWNIE

Traditionally made chocolate brownies are one of our favorite treats. There's nothing more classic than plain chocolate brownies. By definition, they are self-explanatory.

There is an abundance of chocolatey goodness in these treats, and they may even be studded with chocolate chips or

pieces for an additional texture.

CHOCOLATE FUDGE BROWNIES

Fudge brownies are obviously chocolate-flavored with a fudge texture; they tend to be softer and chewier than cake-textured brownies.

HISTORY ABOUT FUDGE BROWNIES

Late in the 19th century, fudge brownies were invented. The original recipe was developed by Boston confectioner Walter Baker. It was Baker's recipe published in the Boston Cooking-School Cook Book in 1896 that first used melted chocolate in brownies.

In the beginning, brownies were made with cocoa or chocolate melted in the microwave, sugar, eggs, butter, and flour, and were named after the fudge-like texture they had.

As we go on with the different kinds of flavours, we come across these major flavours such as chocolate brownies and fudge brownies. Rest many chefs have introduced there on versions of brownies. Adding additional ingredients to the existing brownie recipe made it sound and look even more appealing such as salted caramel brownies, blueberry brownies, raspberry brownies, peanut butter brownies, nut base brownies and so on.

Don't forget that the key to a perfect brownie is to use the best quality chocolate.

Its very important that one finds the smartest way to adjust the recipe, so that we get gooey, cakey or more chocolatey brownies.

The ratio between the ingredients must be planned in such a way that the texture and the mouth feel is not lost.

Lets get down to the basic ingredients that are required to bake a brownie

Chocolate

Butter

Flour

Sugar and

Eggs

Many a times I have been asked this question of adding baking powder and baking soda in the brownie batter. But the answer lies in the texture of the brownie.

As we all can relate that the brownie is a product that is dense in nature doesn't and hense doesn't require any leavening agent.

We add baking soda and power to a particular product if we need it to rise otherwise there is no need of any leavening agent.

Lets get to the basic method of baking and making any brownie

BAKING OROCESS

Pre-heat the oven to desire temperature.

Line a cake tin with parchment paper so that the brownie batter dose not stick to the pan.

Melt chocolate and butter over a double boiler till just melted.

Remove from heat and add in sugar and mix.

Pour in eggs and vanilla extract.

Now finally fold in flour gently. at this stage one can add walnuts, chocolate chips, m&ms and etc to the batter for that extra crunch or bite.

Pour the batter in a lined cake tin.

Bake till desired minutes or if one likes fudgy brownies then remove early.

HAPPY BAKING!