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Whenever I make this recipe, I can't help but remember my friend Ana. She's not a sweet tooth, quite the opposite of me, and whenever we get together for a drink, I don't really know what to prepare, what she likes. Until one day he couldn't resist the charms of my brownie, with warm chocolate on top and scoop of ice cream to accompany it.
Since that day, there is no time that I did not prepare a Brownie, let her not come to mind. I even remember when we had a little more time, without our motherly obligations and we could meet from time to time to have dinner together and look for a place to give us our beloved brownie for dessert.
I love to prepare this recipe to share with friends, colleagues or family, I even remember preparing it as a dessert for the christening of the son of some friends, and it was a Resounding success, everyone repeated delighted. I usually take it even without letting the cake cool, it drives me crazy a little warm.
It is simple to prepare, I usually leave the nuts in small pieces but that are noticeable, because I love to find pieces in buns or ice creams, but if you prefer you can crush them a little more.
This recipe was passed to me many years ago by a classmate at a school and I loved it. I have adapted it to me thermomix and I always prepare this one. With these amounts, a large tray of brownie comes out, but depending on how big we make the pieces we will have for more or less guests.
I want to take the opportunity to dedicate this recipe to my friend Ana and tell her that, although we are always with a thousand things and we cannot see each other more often, I am looking forward to putting the date and me bringing dessert.
Brownie
If you like chocolate this is your dessert… enjoy it!
Equivalences with TM21
What does the chocolate look like? I want to ask you, is the cake served hot? Thank you …………………
Sandra, it is not necessary, rather I think it is served cold like any bun, the only thing is that I am very impatient with this sweet thing and sometimes I do not even wait for it to cool.
I don't know what happened but I have never made a bigger brick and look that I make desserts. Also, I have followed it strictly. You have to check the quantities but this recipe is not recommended at all. I'm sorry.
It is a very simple dessert but sometimes in a slip that we stumble when making it, we can all go to hell. I can indicate steps that have made you hinder the recipe and that we hope are the reason. In this recipe there is yeast, you may have added a lot of it and once in the oven the dough has been able to rise a lot so that at the end it falls suddenly, causing a hard and compact dough. Another reason that occurs to me is that you have cooked longer than indicated, being drier. Each oven is different and in this recipe, even if it tells you to bake it for 30 to 35 minutes, we always have to be aware that it has not been cooked ahead of time. To check that it is done we put something sharp in the cake and if it comes out clean, it is because in the end you have it ready. I invite you to try to make this other brownie: https://www.thermorecetas.com/brownnie-con-sabor-a-oreo/. It is a real delight and you also have a demonstration video that tells you how to make it. This recipe that I show you, if you look at it, it does not have yeast so the final appearance it will have is compact but chewy, which is how the authentic brownie should be. Go ahead and tell me. Happy day.
Silvia I love everything that has chocolate and the more the better !!! I will prepare this brownie as soon as I run out of the cake I made yesterday! It looks great!
Kisses
The same happens to me Piluka, every day I am becoming more chocolatier. You will tell me what you think when you try it. A little kiss
Ummmm, what it looks like, I'm looking forward to making it! What size is the mold you use? Thanks
Mari, I have to look at the measurements that right now I don't know, but a large rectangular one will be good for you.
Cake type a little bigger?
Delicious! I really liked the presentation! It looks like a pastry shop!
Thanks Lara, although the truth is that there is nothing mysterious about it, you just melt the chocolate and pour it very slowly over it.
What brand of cocoa powder do you use?
I usually use cocoa from the «value» brand, but I also buy from large supermarkets such as Carrefour, Ahorramas, Mercadona. He comes out rich with everyone.
In my case I have to say that I have done it on several occasions and among my colleagues in the hospital it causes havoc; In case it serves other followers, I make it in a metal cake mold of those of a lifetime ..... it comes out beautiful, really. As I usually take it to work, instead of hot chocolate on top, I usually sprinkle it with icing sugar and it looks nice too… ..the view also counts at lunchtime. Greetings and thank you very much for all your recipes.
Teresa, I have also taken it with icing sugar and it is luxurious! I'm glad you like it.
All the best
How delicious !!!!! The look of the photo could not be better. I have to do it and try, to see what it is. Ah, I ask you the same questions that you have been asked before: What mold do you use, What kind of cocoa powder and if it can be served cold ???. Ummmm that good.
Thanks for sharing the recipe Silvia !!
Delfi, it is normally served cold, but sometimes because I have a sweet tooth, I don't give it time to cool down. I usually use the brand "value" of chocolate and as a mold a large rectangular one.
Thank you very much for your wonderful rtecta. I would like to ask if you have to check, as with the cakes with a clean toothpick, before taking it out of the oven; it is that my oven has other times.
Yes Elena, you can check it out before. I always do it, even if I have missed commenting on it.
Is the Valor cocoa with sugar or without sugar?
Leticia, right now I don't have it at home to check it but I would swear it does have sugar.
I did it last week; spectacular.
A classmate of my little daughter, her mother does it and she is very rich, but the other day my girl told me that mine, that is, yours was better and it is not love because for these things it is very legal, because CD. something goes wrong (rarely hehe), or he doesn't like it, he never tires of saying it either.
I will not tire of saying it, the recipes made by your blog never fail. You are so good.
Thanks; Thank you ; Thank you
By the way, today is my birthday and I will surely do it to have a snack with friends
Greetings Silvia.
Joaquin, I am very happy that you liked it so much and although with a little delay but Congratulations!
I love brownies so I make this one for sure! Thanks for your recipes, as they say around here they all work out, even better than those in the Thermomix book. Thanks to the blog I am learning to cook and let me tune some of your recipes, haha. My husband never thought he would write off the machine, but now ... he has a few extra pounds! One question, have you ever made scorpion paté? I would like to do it for these holidays and surely yours is better than all the ones I have found. All the best.
Isabel, I have not made the cabracho cake and look, I must confess that I love it but the thorns thing pushed me back a bit, although I think maybe I will cheer up and so I'll tell you.
All the best
Very good, I assure you, Silvia wanted you to put the recipe for the donuts and know if you have already made them and how they are, I really want to make them for my family, I have found many donut recipes on the internet but I do not choose any , thanks in advance. Greetings
Glad you like the brownie. I'll cheer up with the donuts for when Christmas is over and I'll tell you about it.
All the best
Very goodooo, I have made half of the recipe, and the cocoa that I have put in it has been colacao, since I find the value cocoa powder too strong, with the colacao it also comes out great.
Thanks for your contribution Vanesa !!
I'm going to do it tomorrow if it turns out good, are one for good night
Hi Samanda,
you will tell us how it turned out!
kisses!
Hello,
Congratulations for your blog. I follow the recipes religiously and I have already made a few, but in this one I have a doubt. When I made it, the cake was very compact and not as playful as it appears in your photo. I have a conventional air oven and I set it the same time and temperature as you but with the air and the bottom plate of the oven, and I filled the mold a little more than half. How could I have failed, in the oven or in the amount that is put into the mold?
Thanks for your help!
All the best
Hi Yolanda,
I have to be careful with my oven because it bakes that it peels them !! So all the cakes I make with heat only up and down, without turbo and without fan, so that they are made little by little and the dough has time to take shape.
Kisses!
Thank you! Do you think I should fill the mold only half way or less?
Hello to everyone s,
Today I made the brownie and the truth is that it was delicious in flavor, but it did not look very good on me despite following the instructions to the letter. It has been dry on the sides and the top layer and yet in the center, it has not been done at all, could someone give me some advice to make it perfect? The mold was rectangular and large, the temperature 180 and with the fan…
Thank you very much!
HELLO ESther, is that the temperatures of the ovens are usually indicative, since each oven is different, I have one with a fan, and the cakes get very dry when I use the fan. Do not put the times and the way you do with the cakes so try to see what it is, and if you see that it is not then leave it a little longer. You already tell us ...
Thanks Virtues, next time I will not use the fan, let's see if it comes out juicier. Greetings!
Hi! Congratulations on the blog because it is wonderful. It has become a must-see almost daily. Silvia, what kind of chocolate is it and how do you melt it? Thanks
Hello Anuska, if you do not have much time or desire, you can use liquid chocolate that they sell in the supermarket and then it would only be heating it. If not, you can use confectionery chocolate and melt it following the manufacturer's instructions (you can use the microwave too). If you want you can also melt it in the thermomix, it comes out fantastic: you add the pieces, give them a turbo boost and programs 4 minutes, progressive speed 1-2-3, temperature 50º. The time will depend on the amount you use, so it will be between 3 or 5 minutes, more or less.
I can't quite understand how you can add yeast to the brownie when precisely if something characterizes it is that it does not have yeast ... that's how it originated ... with yeast it is a brownie, but not a brownie.
Hello Sergio, the yeast is simply added to make it fluffier and plump, but of course, there are also many recipes that do not have them. This is just a version that we offer to readers. If you have a good brownie recipe, it would be great if you shared it with us. Thanks for your comment!
For my boy's saint, as he is the first to celebrate at school, I was thinking of making him some cake so that he can enjoy with his friends, but in his class there is a girl who is celiac and I don't know if she could have the brownie this so delicious What do you have, could you tell me if I can do it? Oh, another question, there are 25 3-year-old children and I think that with one there is not for everyone, how much do I have to do? Thank you for your blog because every day I try to have if you publish something new, kisses.
I am Pilar, a follower of your blog from Cadiz and I would like to know where to find the recipe for vanilla ice cream to accompany the brownie.
Hello Pilar, here is a vanilla ice cream link: http://www.velocidadcuchara.com/2009/09/helado-de-vainilla/id=202
Hello, this recipe looks very good, but I have a question. What kind of greaseproof paper should I put in the mold? Should it cover the entire mold or just the base of the mold? Thank you
Hello Beatriz, the greaseproof paper is the one we put in the oven. Its function here is that the cake does not stick to the mold and makes it easier for us to unmold it later. Therefore the size will depend on the mold you use. If you use a removable one, you should put it only on the base (but in such a way that it overhangs the sides so that you can then unmold it well). If you use a plum-cake type that does not unmold, you must put a sheet whose size covers the base, the walls and a little more to be able to unmold it comfortably later.
I don't know if I have explained myself well, if not, tell me, okay? Lucky!
I have the browi in the oven. It has risen, I have the oven overflowing and it takes half an hour and it is raw inside ...
Well, I think the error is the yeast envelope since the browni, according to other recipes that I just looked for, does not contain yeast. The one that came out has nothing to do with the one in the photo. I have changed the container and I do not know how it will be but I have been disappointed.
Hi Maria, there are many different brownie recipes. The original recipe is true that it does not contain yeast, but of course, it can be added so that it is not so "forceful". The error was not in the yeast. I would lean more towards the baking time and the pan. It would probably need to be longer. Each oven is a world. Remember to prick it before taking it out. It may take up to 45-60 minutes. Thank you for writing us and for making our recipes. I'm sorry it didn't work out for you!
DOES A MASS FORM OR DOES IT STAY LIQUID?