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My coffee brownies with instant coffee recipe is easy and delicious! A combination of cocoa powder and brown sugar makes these dense, fudgy, and chewy with a dark chocolate flavor. If you're looking for an old fashioned brownie that will satisfy any chocoholic's craving and has a strong coffee flavor in the background to both complement and bring out the chocolate, this is for you! The first step in this recipe is blooming the chocolate, a process of adding cocoa powder to a hot liquid in order to bring out its flavor. I melted the butter in the microwave, added the cocoa powder, and then stirred to combine. At that point I added the instant coffee powder, too. Before moving on to the second step, I made sure I had the sugar. I used a good amount, a combination of white and dark brown sugar. Although you could definitely use all white, I recommend using at least half light or dark brown sugar if you want chewy, fudgy brownies: the molasses adds moisture--and thus chewiness--that white sugar can't. Once the flour and butter were combined, it was time for the eggs. Most fudgy brownie recipes have little to no baking powder or baking soda, and this recipe is no different: like a sponge cake, the lift comes by beating air into the eggs. Although you could definitely do it by hand, I used an electric hand mixer to beat the sugar and eggs. I beat them on medium speed for 2-3 minutes, the sugar and eggs mixture more than doubling in size as it turned into a soft yellow foam. I wouldn't consider the eggs to have been in the "ribbon stage," but they were definitely beaten thoroughly: like I said, the air would be the leavening agent. After adding the oil to the chocolate, it was time to add the chocolate mixture to the eggs. When combining two ingredients of different densities, it's best to fold instead of stir so as not to deflate the lighter ingredient. The melted butter was still a bit warm, so I incorporated about 1/4 of the chocolate mixture at a time so as not to accidentally cook the eggs. I made sure to add the vanilla extract and salt before turning my attention to the flour. I used a small strainer to sift in the flour, once again folding in about 1/4 at a time so that I didn't overwhelmed the beaten eggs. When all of the ingredients were combined, I poured the brownie batter into a parchment paper-lined 8x8 casserole dish and then baked. I was very excited to try these, so I couldn't wait. Honestly, this coffee brownies with instant coffee recipe was amazing! They had a very nice chocolate flavor, the unsweetened cocoa balancing out the sugar to create a dark chocolate experience. The coffee flavor was strong enough to be noticed but not to overwhelmed, so it fit in perfectly with the other ingredients. In regards to texture, these brownies were fantastically fudgy and chewy. I think that by adding a good amount of fat--a combination of both butter and oil--as well as using brown sugar with moisture-laden molasses, these brownies turned out more like fudge than cake--which is what I like. The only downside to these brownies was that I think 60 minutes may have been a bit too long to bake: I think that 50 minutes may be ideal. I also think that adding some chocolate chips would be good: I would recommend using a 10 oz bag and adding 3/4 of the bag to the batter and sticking the other 1/4 of the chips on top of the brownies. Overall, these fudgy coffee brownies were amazing, so give this recipe a try!🍫☕️🎂😀😁 Coffee Brownies with Instant Coffee 1 stick unsalted butter (113g) 1/4 cup vegetable oil (60g) 1 cup unsweetened cocoa powder (80g) 1 cup white sugar (210g) 1 cup dark brown sugar (240g) 1/2 cup all-purpose flour (75g) 1 Tablespoon instant coffee (3g) 1 teaspoon vanilla 1/2 teaspoon salt 3 large eggs *optional: 1 10 oz bag semi-sweet chocolate chips For more information about Southern food and Argentine cuisine, please visit my website: http://www.parnellthechef.com Social Media Links: / parnellthechef / parnellthechef / parnellchef