I've never understood those brownie specialty pan that make each brownie a piece of edge. I know intellectually that some people prefer fresh, fragile brochures … But is it not essentially a fact that the Fudgy center is the best bite?
To anyone like me – those of us who want our brownies to be thick, dense and soft like fudge – we have a new recipe to Ultra-Fudgy brownies. And the secret is renounce.
A half cup of jumping in the batter does three things. One: Contributes to that decadent quality. Because the beginner contains both flour and water, there is no need to add extra flour to the recipe, only cocoa powder. “The beginner acts like flour,” says Sarah Jampel, who developed this recipe. “It provides structure, so you don't need to add any other flour. Moreover, the flour is predetermined, so it is not absorbing moisture from all other ingredients in the recipe, making coffee that is really, really annoying. “So Fudgy, in fact, that Sarah recommends keeping them in the refrigerator for long -term storage, where they will stay soft enough for a frozen bite.” They will make great Brownie ice cream sandwiches! ” .
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
The addition of flour in the form of sour drying also has an advantage over the use of flour directly from the bag: in the removal of drying, some of the gluten -forming proteins are broken through bacteria and enzymes present during fermentation. When stirred in batter, fermented flour does not develop a strong grid of gluten stands, so brownies stay soft than to make chewed or cakey.
Second, the beginner is a practical solution: it makes the goal much easier to mix. Because it combines flour and liquids into one, it is reduced to the overall list of ingredients. Not to mention, this recipe is a great way to use any excess removal, especially if you have maximum in the amount of pancake AND crust You can do. “It'S'S'S BROWNIE LIGHT!” Gushes Sarah.
And finally, it has the aroma. Like most baked goods made with starter, the addition of a drying ram provides a delicate complexity and balance in the overall aroma. Here, is a light tang, cream, like cheese, competing with some of the heavy chocolate resources. “Brownies have a cultured taste, as if you use cultured butter in batter,” reports Sarah. It also adds: “The aroma changes based on how old your beginner is. If your beginner is old, the soft aroma is more pronounced; Brownies have a slightly acidic, almost heated taste. “On the other hand, if you have fed your beginner lately, brownies will have a less pronounced tang; they can also come out a small kacinner.
Photographs by Patrick Marinello; Food styling by Yekaterina Bysova
That being said, these brownie call on everyone, drying fans or otherwise. “I gave a group of my neighbors, not to mention that they were made with yogurt,” Sarah says. “They would say to say they were the best brownies they had ever had – and they didn't even mention the sour. . “
The greed of a brownie fudgy but you don't have hedough dumping? Try this recipe: Fudge fast and light brownies.
Photo covered by Patrick Marinello; Food styling by Yekaterina Bysova.
