Adriana oggi ci ha preparato la video ricetta del brownie americano rivisitato in chiave FITNESS 😋
Noi invece ci ritroviamo al primo appuntamento con la nuova rubrica (mangiando bene) quelli bravi direbbero, eating well e come si dice in questi casi, buona la prima🤪
Cosa ne pensi di questa nuova iniziativa, ti piacerebbe trovare altre video ricette, oppure qualche consiglio sugli spuntini, oppure il pranzo o la cena, insomma dimmi la tua nei commenti di questo video, te ne sarei grato☺️
Come dicevo, la mia allieva Adriana, ci presenta una video ricetta del famoso brownie americano, ma ovviamente rivisitata in chiava proteica e con i grassi essenziali, l'hai mai mangiato? Scrivi, non essere timido😉
1) Sciogliere il cioccolato a bagno maria
2) Sbattere uova, zucchero di cocco, sale e vanillina
3) Setacciare la farina + cacao amaro
4) Incorporare cioccolato
5) Versare in teglia quadrata
6) Forno (ventilato) pre-riscaldato a 170° per 35min
Decadent chocolate brownie with candied orange peel and caramel sauce 😋
Some more yummy treats for Cherry. 🍰🧁🎂
THIS IS THE VIDEO MADE BY STAY AROUND THE WORLD!!! MAKE SURE TO WATCH THIS!!
Aesthetic - ISTJ
Recipe: Brownie Batter Cheesecakes with Fudge Brownie Crust
Chocolate Cheesecake Brownies
Eat our #brownies to your heart’s content and drizzle some #chocolate on top! Jaggis knows well about your taste buds and promises to take care of them for good.
#cookies #sweetestcookies #delightfulcookies
#sweets #sweetdelicacies #pastry #anyflavoredpastry
#sweets #sweetsvariety #sweetshop #yourcravings #tasty #bakery
#Jaggi_Sweets_Patiala #Bakery #Restaurant #bestsweetsinpatiala #sweetsnearme #bestbakeryinpatiala #bestrestaurantinpatiala #jaggisweetspatiala
Contact us +91 9230000004
I finally put this to use. I bought it from @pamperedchef from a party that someone invited me to. This is the snack maker, use for making granola and whatever you want. 😊 #brownies #treatyourself #treats #pamperedchef #snackmaker #browniepoints
These rich, fudgy brownies are easy to whip up!
Things probably could have gone better but nothing went disasterously wrong. Things pretty much turned out the same as last time just it has Rolos this time. No shiny brownie skin formed which was upsetting so I assume I’ve reduced the sugar too much for it too form (I don’t think I mentioned it my last brownie post but I reduced the total sugar from 200g to 150g).
The water content may still be an issue even after browning the butter as well. In Claire’s recipe you have to bloom the cocoa powder (ie, mix it with hot water to increase the chocolate flavour). I might half the amount of water she calls for next time as well as increase the sugar content. That way I won’t have to add a lot more sugar beacause I really like how sweet I have it atm.
When you look closer at the top of the brownie, you can actually see tiny tiny pockets of what almost looks like brownie skin. It’s (kind of) similar to the pockets of brownie skin on one of Adam’s test batches on the right if you ignore the vastly different lighting. I think I’m getting closer to actually acheiving it so next time I make this recipe I’ll put the above ideas into practice.
Also, look at the drastic difference between the brownie before and after letting it rest and refrigerating it. This is why you’ve gotta let it chill folks. Never try cutting a warm brownie - it’ll just end in tears.
Left is straight out of the oven, Right is after cooling and refrigerating for several hours.
I didn’t really notice last time because I didn’t add many chocolate chips but the Rolos really show this off, partially beacuse they melted and collapsed too but oh well. Still interesting.
I probably won’t remake this for a while since I’m going back to university next week but when I do, I’ll keep y'all updated.
Stay tuned x