Intro: Chewy Brownie With Crusty Top: Favorite Spring Recipe
This recipe is very easy and quick and the result of some experimentations on my part. I like the chewy texture of brownies but always missed something, I really like everything that is crunchy and crusty and decided to find a way to combine both. There are probably thousands of different recipes out there that do so and this is only one way to do it.
I know Instructable.com has an anti-mistake policy but I´m a poor foreigner so if you spot mistakes tell me and I will correct it.
Step 1: Ingredients
This recipe is very easy and quick and the result of some experimentation on my part. I like the chewy texture of brownies but always missed something, I really like everything that is crunchy and crusty and decided to find a way to combine both. There are probably thousands of different recipes out there that do so and this is only one way to do it.
I know instructable.com has an anti-mistake policy but I´m a poor foreigner so if you spot any mistake tell me and I will correct it.
Ingredients (for 16 pieces):
-200 grammes dark chocolate
-100 grammes of butter
-50 grammes white chocolate
-100 grammes brown choclate
( I like the different colors but you could just take 150 grammes of brown chocolate)
-80 grammes of flour
-40 grammes of non-mixed cocoa powder
-150 grammes of sugar
-2 spoonfulls of honey
-around 300 grammes of your favorite biscuit ( can be everything that is crunshy: oreo, mc vities, lu, etc...
You don´t need any special ustencil just an oven, a few pans and an egg wisk ( a manual one is perfectly fine), a baking tray and baking parchment.
Step 2: Preparing the Chocolate Mixture...
First take the dark chocolate and chop it into little pieces, do make it fine because it will make the melting a lot easier.
Pour it into a pan and add the butter that you cut into pieces. When you heat chocolate you shouldn´t go over 30°C to 32 °C (86°F- 90°F) or your choclate will become grainy and lumpy.
To show you I overheated white chocolate that is even more sensitive to heat ( fourth picture). It´s extreme because I almost burned it but this is exactly what you shouldn´t do. The chocolate and the sugar clamped together and separated from the fat.
You can heat the chocolate directly in the pan with the butter while stirring regulary or in a bain-mari.
The texture should be very creamy. Put it out of the fire but not into the fridge. Just let it rest.
Step 3: Mixing Some Ingredients
In a different bowl mix the flour and the cocoa by putting them through a sieve. It will give the cake a nice fluffy texture.
When you´ve finished this task you should start your oven to preheat it ( at 180°C, 356°F). Prepare your baking tray by covering it in baking parchment and butter it up then sprinkle some flour over it (third picture).
Step 4: Putting Everything Together
First cut the white and brown chocolate into little pieces, this time don´t chop them to finely. Half of it will be melted and the other half will be used for the crusty top but right now just put them aside.
Put the eggs and the sugar in a bowl and mix them with an egg whisk until they´re foamy. Then add the choclate that should be lukewarm at most by now. Finally add the flour and cocoa mixture and stirr everything until they´re no more lumps. Then pour it into the tray and put it into the oven for 20 minutes.
Step 5: Making That Crunchy Crust...
While the brownie is baking take you´re bicuit and chop it into litlle bits. I took some swedish chocolate biscuits but like I said take anything you like and that is crunchy. Then I melted the white and brown chocolate and mixed them with one spoonfull of honey. The chocolate shouldn´t be hot and the honey to cold. The best is when they have the same temperature.
After twenty minutes take the brownie out and quickly sprinkle the biscuit pieces, the white and brown minced chocolate over the cake and press them lightly into it. Take the melted chocolate and pour it delicatly over the cake so as to make fine little chocolate lines on it ( like you can see in the pictures). I used the white one to make little drops on each finished piece.
Cut the cake while it´s hot but dont put it out of the pan before it´s cold!
And then, enjoy!