Exquisitely Crispy Chocolate Brownie

Name: Exquisitely Crispy Chocolate Brownie
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 2-3 servings
Ingredients: 3 eggs; 55g sugar; 55g low-gluten flour; 20g cocoa powder; 30g butter; 35g chocolate; 200g cream cheese; 40g melted chocolate

EASY8 INGREDIENTS7STEP45 MIN·

Posted: 09/10/2024

BY Xiao yang

Posted: 09/10/2024

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Hey, darlings! Do you know? I've recently fallen in love with a super delicious crispy brownie! Crispy on the outside, soft on the inside, every bite is full of happiness. Today, I'm going to share this secret with you!

2-3

SERVINGS

INGREDIENTS

STEP

45 min

TOTAL TIME

Ingredients Needed and Substitutions

Ingredients you need to make perfect brownies include:

Brownie Layer Instructions:

Eggs: As the main source of protein for cakes, they provide structure and moistness to the cake.

Granulated sugar: provides sweetness to the cake and also contributes to the moisture and taste of the cake.

Cake flour: provides the gluten and structure of the cake, making it softer.

Cocoa powder: Gives the brownie layer a rich chocolate flavor.

Butter: Provides softness and buttery aroma to the cake.

Chocolate: Adds a chocolate flavor to the brownie layer.

Cream Cheese Layer Instructions:

Cream Cheese: As the main ingredient of the cream cheese layer, it provides rich cream cheese flavor.

Sugar: Adjust the sweetness of the cream cheese layer to make it more delicious.

Chocolate Shell Ingredients:

Melted chocolate: Used to make the chocolate shell and enhance the appearance and taste of brownies.

Substitute:

Low-gluten flour : can be replaced with ordinary flour.

Butter : Vegetable oil can be used instead.

Chocolate shell : Can be replaced with other icings, chocolate sauce or jam.

Tips: The ingredients of the crispy brownies can be adjusted according to personal preference.

Why are my brownies not crispy?

If the chocolate shell is not done well, the brownie will not have a crispy taste. This may be because the temperature is not controlled well when melting the chocolate. Too high a temperature will change the crystal state of the chocolate and affect the crispness. Or the chocolate shell is not applied thick enough, so it is impossible to form a crispy shell.

It may also be that the storage environment is too humid, causing the originally crispy crust to absorb moisture and become less crispy. So the finished crispy brownies should be stored in a dry place.

Tips for Success

Chocolate Processing:

Make sure the chocolate is completely melted and cooled to room temperature before applying it to the brownies to create a crispy, hard shell.

Melting the butter:

The butter needs to be completely melted before mixing with other ingredients to ensure that the batter is uniform and has a delicate taste.

Mixing the batter:

Be gentle and quick when stirring to avoid over-stirring, which will cause the batter to become glutenous and affect the softness of the brownies.

Baking temperature control:

Precisely control the baking temperature and time to avoid excessive temperature that will cause the surface to be burnt and the inside to be undercooked.

Cool and slice:

After baking, let the brownies cool in the mold for a while before removing them from the mold. When slicing, pay attention to the sharpness of the knife and the gentleness of the cutting method.

INGREDIENTS

Main Ingredients

·
3 eggs
·
55g sugar
·
55g low-gluten flour
·
20g cocoa powder
·
30g butter
·
35g chocolate
·
200g cream cheese
·
40g melted chocolate

Grains & Tubers Flour

BY Xiao yang

Hi, I'm Xiaoyang, a food blogger with a deep passion for pastries and baking.To me, food is the sweetest seasoning in life.

·Ingredients Needed and Substitutions
·Why are my brownies not crispy?
·Tips for Success
·Ingredients
·Cooking step
·How to Store Chocolate Brownies
·Serving Suggestions
·FAQs

COOKING STEP

HIDE IMAGES

Step 1

Beat the egg and sugar liquid: Beat 3 eggs, add 35 grams of sugar, and beat until thick and white.

Step 2

Mix dry powder: sift in 55 grams of low-gluten flour and 20 grams of cocoa powder, and stir evenly.

Step 3

Melt butter and chocolate: Melt 30 grams of butter and 35 grams of chocolate in hot water, pour into the batter and mix well.

Step 4

Bake the brownies: Pour the batter into the mold, flatten it and put it into the oven, bake at 180 degrees for 20 minutes.

Step 5

Prepare the cream cheese layer: After the baked brownies have cooled, mix 200 grams of cream cheese with 20 grams of sugar and spread evenly on the brownies.

Step 6

Pour chocolate shell: Pour about 40 grams of melted chocolate and shake evenly to make the chocolate cover the cheese layer.

Step 7

Refrigerate to solidify: Refrigerate the brownies until the chocolate solidifies, and you can enjoy the crispy brownies with triple taste! Super delicious!

How to Store Chocolate Brownies

If you need to store it for a short time, place the crispy brownies in a cool and ventilated place at room temperature, but eat them within 1 day. This is because the cream cheese layer and chocolate are easy to deteriorate at room temperature.

If you want to keep it longer, put it in the refrigerator. Wrap the crispy brownies with plastic wrap or a sealed box to prevent the flavor from spreading and keep them moist. They can be kept in the refrigerator for 3-4 days. Take them out in advance and let them sit for a while before eating, and they will taste better.

If you want to keep it longer, you can put the crispy brownies in the freezer. Also seal it well, so it can be kept for 1-2 months. When you eat it, thaw it in advance, you will find that it is like eating chocolate brownie ice cream, and the taste is also great. However, the texture of the brownies will be slightly harder after freezing.

Serving Suggestions

Here are some pairing suggestions for Brownie:

Vanilla Ice Cream: The cool, creamy vanilla ice cream contrasts wonderfully with the rich chocolate flavor of the brownies, creating a perfect balance of hot and cold.

Fresh Berries: Strawberries, raspberries, or blueberries add a refreshing tartness that complements the sweetness of the brownies, enhancing the overall flavor profile.

Coffee or Espresso: A hot cup of coffee or a shot of espresso enhances the chocolatey taste of the brownies, making for a classic combination.

Warm Chocolate Sauce: Drizzling warm chocolate sauce over the brownies adds an extra layer of chocolate flavor and moisture.

Whipped Cream: Light and airy whipped cream can balance out the richness of the brownies, adding a creamy texture.

Nuts: Sprinkling some toasted nuts, like walnuts or almonds, on top adds a delightful crunch and additional flavor.

These pairing suggestions not only enhance the taste of the brownies but also make the eating experience more enjoyable and diverse.

FAQs:

How do you keep brownies from getting crispy on the edges?

When baking, you can try wrapping a layer of tin foil around the baking pan. This can prevent the edge from being directly exposed to high temperature and reduce excessive loss of moisture from the edge, so that the edge will not become too crispy. Adjusting the oven temperature and time is also critical. If the temperature is too high or the baking time is too long, the edges will easily become dry and brittle. You can try lowering the temperature slightly and shortening the time slightly. However, the specific temperature and time should be adjusted according to the temperament of your oven. In addition, you can make some small changes in the preparation of the batter. You can increase the amount of liquid a little bit, such as adding a little more butter or egg liquid, to make the batter more moist as a whole, which can also prevent the edges from becoming crispy to a certain extent.

Why doesn't my brownie get the crinkle top?

First, it could be a baking time or temperature issue. If the oven temperature is too high, the cake will crust over quickly and won't have time to develop that wrinkled texture. It's like you've rushed to shape it, and it hasn't had time to naturally wrinkle. Generally speaking, the right temperature allows the cake's surface to dry slowly while the interior is still slightly expanding, which will form nice wrinkles. Secondly, the consistency of the batter will also have an impact. If the batter is too thin, it may flow too much during baking, and it will not be able to form a tensile crust on the surface like a batter of normal consistency, and it will be difficult to have wrinkles. This is like building a house. If the batter is too thin, it will not be able to build a solid "roof", so naturally there will be no wrinkling effect. In addition, the humidity of the oven will also have a little effect. If the oven is too dry, the moisture on the surface of the cake will evaporate too quickly, which is not conducive to the formation of wrinkles. However, this factor is relatively small.

How to get crackly top on boxed brownies?

If you want to make the top of the boxed brownie cake crispier, you can preheat the oven to 180-200℃, then put the boxed brownie in and bake for 5-8 minutes. Pay attention and observe until you see the top darken in color and bulge slightly. This high temperature can make the top dry and crisp quickly. Another way is to use a frying pan. Heat the pan over low heat, then place the boxed brownies on the pan and cover it with a lid to allow the heat to circulate. However, you need to keep an eye on the process and remove it as soon as it starts to feel a little crispy, otherwise it will easily be over-baked. If you have a blowtorch at home, it would be even more convenient. Turn the flame of the blowtorch down a little, and then evenly bake the top of the brownie until it reaches the crispness you want. These methods can make the top of the boxed brownie crispy, try it now.

Why do my brownies have a hard crust on top?

There are several possible reasons why brownies have a crust on top. One is that the oven temperature is too high. Just like being in the sun, the moisture on the surface is quickly dried out, forming a crust. I suggest turning the temperature down a bit so that the surface of the cake is heated more evenly and doesn't dry out too quickly. The second is that the baking time is too long. If the cake stays in the oven for too long, the top layer will be over-baked and become hard and dry. Next time, you can try to shorten the baking time a little and then observe the state of the cake. Another possibility is that the batter is too dry. If there is less liquid in the batter, the batter on the surface will easily form a crust when baking. Next time you make it, you can add a little more liquid ingredients such as butter or egg liquid to make the batter more moist.