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Brownie Types

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What is brownie and abstract

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chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.

Brownies are common lunchbox fare, typically eaten by hand, and often accompanied by milk or coffee. They are sometimes served warm with ice cream, topped with whipped cream or marzipan, or sprinkled with powdered sugar. They are especially popular in restaurants, where they can be found in variation on many dessert menus.

In my project I want to explain what a brownie is, the brief history of brownie. how is it made and types of brownie. I want to select this topic because I love brownies and I want to do my task on it. My target reader group is all brownie lovers. Brownie is a desert that most chocolate lovers like very much and I want to explain how to do it. There are lots of types of brownies so I’m going to inform you about these in my task.

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Brownie Types

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chef at Chicago’s Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair; it should be, she said, smaller than a piece of cake, though still retaining cakelike characteristics and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe. The earliest published recipes for a brownie like those of today appeared in the Home Cookery (1904, Laconia, NH), Service Club Cook Book (1904, Chicago, IL), The Boston Globe (April 2, 1905 p. 34) and the 1906 edition of The Boston Cooking School Cook Book by Fannie Merritt Farmer. These recipes produced a relatively mild and cake-like brownie. The name “brownie” first appeared in the 1896 version of the cookbook, but this was in reference to molasses cakes baked individually in tin molds, not true brownies. A second recipe appeared in 1907 in Lowney’s Cook Book, by Maria Willet Howard and published by the Walter M. Lowney Company of Boston, Massachusetts. This recipe added an extra egg and an additional square of chocolate to the Boston Cooking School recipe, creating a richer, fudgier brownie. The recipe was named Bangor Brownies, possibly because it was created by a woman in Bangor, Maine. The Bangor Brownie went on to be rated third in the top 10 snacks a few years later.

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Brownie Types

Running out of possible brownie ideas? Do you want to stray from the plain, same old brownies and add a delightful twist to your batter? This article is supposed to do just that - inspire you to make that perfect batch of brownies.

50 Possible types of Brownie Fillers and/or Toppings: 1. Peanut butter (swirl) brownies 2. Nutella brownies 3. Mint brownies 4. Smores brownies 5. Cookie dough brownies 6. Oreo cookie brownies 7. Pretzel brownies 8. Cream Cheese brownies 9. Red velvet brownies 10. Snickers brownies 11. White chocolate brownies 12. M&M brownies 13. Nutter Butter brownies 14. Peppermint patty brownies 15. Crème à la mênthe brownies 16. Twix brownies 17. Strawberry brownie shortcake 18. Caramel brownies 19. Almond joy brownies 20. Reese’s peanut butter cup brownies 21. Walnut brownies 22. Almond brownies 23. Peanut brownies 24. Raisin brownies 25. Fudge-filled brownies

26. Brownie sundaes 27. Coconut brownies 28. Pumpkin brownies 29. Coffee bean brownies 30. Expresso brownies 31. Macadamia nut brownies 32. Marshmellow brownies 33. Brown buttered brownies 34. Chocolate raspberry brownies 35. Mississippi mud brownies 36. Chocolate ganache topped brownies 37. Chocolate icing and sprinkles topped brownies 38. Double dutch chocolate brownies 39. Orange brownies 40. Shortbread brownies 41. Toffee brownies 42. Brookies 43. Cinnamon swirl brownies 44. Girl Scout thin mint brownies 45. Molasses brownies 46. Oatmeal brownies 47. Milkyway brownies 48. Peppermint bark brownies 49. Mocha brownies 50. Butterscotch brownies

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Brownie Types Favourite Types of Brownie

Double-Chocolate Brownies Blondies with Chocolate Chips and Walnuts

Turtle Brownies Butterscotch Blondies

Cheesecake Brownies

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Recipes

Double-Chocolate Brownies Ingredients 6 tablespoons unsalted butter, plus more for pan 6 ounces coarsely chopped good-quality semisweet chocolate 1/4 cup unsweetened cocoa powder (not Dutch-process) 3/4 cup all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon salt 1 cup sugar 2 large eggs 2 teaspoons pure vanilla extract

Directions Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares. Cook’s Note Store brownies in an airtight container at room temperature up to 3 days.

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Recipes Recipes Blondies with Chocolate Chips and Walnuts Ingredients 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan 1/2 cup packed light-brown sugar 1/3 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 1 cup all-purpose flour, (spooned and leveled) 1 teaspoon salt 1 cup semisweet chocolate chips 1 cup chopped walnuts

Directions Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. Cook’s Note Store blondies in an airtight container at room temperature, up to 2 days.

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Recipes Recipes Turtle Brownies Ingredients For the brownies 1/4 cup (1/2 stick) unsalted butter, plus more for pan 3 ounces good-quality unsweetened chocolate, coarsely chopped 1/2 cup all-purpose flour 1/4 teaspoon baking powder 1/2 teaspoon coarse salt 1 cup sugar 2 large eggs 1/4 cup whole milk 1 teaspoon pure vanilla extract For the topping 1 cup sugar 1/3 cup heavy cream 1 teaspoon pure vanilla extract 1/2 teaspoon coarse salt 1 cup coarsely chopped toasted pecans (about 4 ounces)

Directions 1. Preheat oven to 325 degrees. Line a buttered 8-inch square baking dish with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set aside. 2. Make batter: Put chocolate and butter in a medium heatproof bowl set over a pan of simmering water; stir until melted. Let cool slightly. 3. Whisk together flour, baking powder, and salt in another medium bowl; set aside. 4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and mix until combined. Reduce speed to low. Add flour mixture; mix, scraping down sides of bowl as needed, until well combined. 5. Pour batter into prepared dish. Bake until a cake tester inserted into center of brownies comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool on a wire rack. 6. Make topping: Bring 1/3 cup water and the sugar to a boil in a medium saucepan over medium-high heat, stirring, until sugar has dissolved. When mixture comes to a boil, stop stirring, and wash down sides of pan with a wet pastry brush to prevent crystals from forming. Continue to cook, swirling pan occasionally, until medium amber, 5 to 7 minutes. 7. Remove from heat, and immediately add cream, vanilla, and salt. Gently stir with a wooden spoon or heatproof spatula until smooth. Add pecans; stir until caramel begins to cool and thickens slightly, about 1 minute. 8. Pour caramel over cool brownies; spread with an offset spatula. Refrigerate until cold, 30 minutes to 1 hour. 9. Let brownies stand at room temperature at least 15 minutes before serving. Lift out, and cut into 16 squares, wiping knife with a hot, damp cloth between each cut. Brownies can be refrigerated in an airtight container up to 2 days.

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Recipes Recipes Butterscotch Blondies Ingredients 9 tablespoons unsalted butter, softened, plus more for pan 1 2/3 cups all-purpose flour 1 teaspoon baking powder 3/4 teaspoon coarse salt 1 cup packed light-brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1/3 cup butterscotch chips 1/2 cup unsalted cashews, coarsely chopped (about 3 ounces) 1/4 cup toffee bits

Directions Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee. Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

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Recipes Recipes Cheesecake Brownies Ingredients 4 tablespoons unsalted butter, plus more for pan 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 6 ounces bittersweet chocolate, chopped 5 large eggs 2 large egg yolks 1 1/3 cups sugar 1 1/2 teaspoons pure vanilla extract 1 pound mascarpone cheese

Directions Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan, and line with parchment. Whisk together flour, baking powder, and salt, and set aside. In the top of a barely simmering double boiler, melt together chocolate and butter. Remove from heat. In the bowl of an electric mixer fitted with the whisk attachment, beat together 3 eggs and 1 cup sugar on high speed until thick and fluffy, about 5 minutes. On low speed, add reserved chocolate mixture and 1 teaspoon vanilla extract. When combined, add flour mixture. Stir until just combined. Spread mixture evenly into prepared pan. Set aside. In the clean bowl of the electric mixer fitted with the paddle attachment, beat together mascarpone cheese, remaining eggs and yolks, remaining sugar, and remaining vanilla on medium speed, until smooth. Pour over chocolate mixture. Bake until cheese mixture is golden and set, about 35 minutes. Transfer to a wire rack to cool completely. Cut into about sixty 1-by-1 1/2-inch pieces.

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ASLI EXAM 2  
ASLI EXAM 2  

BROWNİE TYPES

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