Η συνταγή και στα ελληνικά στο τέλος της ανάρτησης!
What do you think about birthdays? Is it a fun moment for you or it brings you a sweet melancholy by reminding you the fact that another year has passed? Is it a day of joy or is it a day of retrospect and resetting of targets?
Since tomorrow is my birthday, I am trying to think what this day means to me and I realized that during the 44 years of my life the meaning, importance and message conveyed were different each time.
As a child, I was all happy and joyful to celebrate with my friends, big cakes and all the birthday stuff that go with it. As a teenager, I was thrilled I was one year closer to adulthood and all the “glorious” things I could do as an adult!
As a young woman growing one more year gave me the experience and knowledge which led to self-confidence and professional and personal establishment.
After 40’s I kind of feel a sweet melancholy for the years that have passed by and I am resetting my goals for the future. For me, it is the time to retrospect and see which new paths open for the future and which dreams will never be fulfilled. I feel a little sad for the things I wasn’t able to succeed and optimistic about the things I am setting to achieve in the future.
With all this in my mind and wanting to share this special day- I think for everyone- with you, I am treating you with this delicious Fudge Brownies. In moments like this I always turn to chocolate to either boost my joy or to console me. This is a truly perfect brownie, moist and chocolatey. The recipe comes from King Arthur’s Flour, but I made a few changes to make it lighter and jazz it up a little.
Orange Fudge Brownies
Ingredients
1 cup margarine
2 cups sugar
4 large eggs
1 ¼ cup cocoa
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 to 1 ½ tsp orange extract
1 ½ cups all purpose flour
2 cups white chocolate chips
Instructions
Preheat oven to 175° C/ 350° F.
Butter and flour a squared pan with dimensions 27cmX34cm/ 10inX13in.
In a saucepan over low heat melt the margarine.
Add the sugar and stir to combine.
Return the mixture to the stove just until it becomes hot but not bubbly about 45° C/ 110° F.
In this way the sugar dissolves better and gives a shiny crust on the brownies.
In a mixer pour the eggs and beat them with the cocoa, salt, baking powder, espresso powder and orange extract until they become smooth.
Add the hot margarine/sugar to the mixture and mix until smooth.
Add the flour and mix again until it is incorporated.
Add the white chocolate chips and stir with a spatula.
Pour the batter to the pan and bake for about 30 minutes.
When you insert the knife make sure it comes out with a few moist crumbs.
The brownie must be firm on the edges and very moist but not uncooked on the center.
Let it cool, cut and serve.
- 1 cup margarine
- 2 cups sugar
- 4 large eggs
- 1 ¼ cup cocoa
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp espresso powder
- 1 to 1 ½ tsp orange extract
- 1 ½ cups all purpose flour
- 2 cups white chocolate chips
- Preheat oven to 175° C/ 350° F.
- Butter and flour a squared pan with dimensions 27cmX34cm/ 10inX13in.
- In a saucepan over low heat melt the margarine.
- Add the sugar and stir to combine.
- Return the mixture to the stove just until it becomes hot but not bubbly about 45° C/ 110° F.
- In this way the sugar dissolves better and gives a shiny crust on the brownies.
- In a mixer pour the eggs and beat them with the cocoa, salt, baking powder, espresso powder and orange extract until they become smooth.
- Add the hot margarine/sugar to the mixture and mix until smooth.
- Add the flour and mix again until it is incorporated.
- Add the white chocolate chips and stir with a spatula.
- Pour the batter to the pan and bake for about 30 minutes.
- When you insert the knife make sure it comes out with a few moist crumbs.
- The brownie must be firm on the edges and very moist but not uncooked on the center.
- Let it cool, cut and serve.
- 1 φλ. μαργαρίνη
- 2 φλ. ζάχαρη
- 4 μεγάλα αυγά
- 1¼ φλ. κακάο
- 1 κ.γ. αλάτι
- 1 κ.γ. μπέικιν πάουντερ
- 1 κ.γ. καφέ espresso (όχι έτοιμο τη σκόνη)
- 1 με 1½ κ.γ. εκχύλισμα πορτοκαλιού
- 1 ½ φλ. αλεύρι για όλες τις χρήσεις
- 2 φλ. σταγόνες λευκής σοκολάτας
- Προθερμάνετε το φούρνο σε 175° C.
- Βουτυρώστε και αλευρώστε ένα τετράγωνο ταψί με διαστάσεις 27cmX34cm.
- Σε μια κατσαρόλα σε χαμηλή φωτιά, Λιώστε τη μαργαρίνη.
- Προσθέστε τη ζάχαρη και ανακατέψτε να ενωθούν.
- Επιστρέψτε το μίγμα στο φούρνο μόνο μέχρι να γίνει ζεστό αλλά να μην βράσει στους 45° C.
- Με αυτόν τον τρόπο η ζάχαρη διαλύεται καλύτερα και δίνει μια γυαλιστερή κρούστα στα brownies.
- Σε ένα μίξερ ρίξτε τα αυγά και χτυπήστε τα με το κακάο, το αλάτι, το baking powder, τον espresso και το εκχύλισμα βανίλιας μέχρι να γίνουν λεία.
- Προσθέστε το ζεστό μίγμα μαργαρίνης/ζάχαρης και ανακατέψτε ξανά να ενσωματωθούν.
- Προσθέστε το αλεύρι και ανακατέψτε πάλι μέχρι να ενσωματωθούν.
- Προσθέστε τα άσπρα τσιπ σοκολάτας και ανακατέψτε με μια σπάτουλα.
- Ρίξτε το μίγμα στο ταψί και ψήστε για περίπου 30 λεπτά.
- Όταν βυθίζετε το μαχαίρι βεβαιωθείτε ότι βγαίνει λίγο υγρό.
- Το brownie πρέπει αν είναι σταθερό στις άκρες και λίγο υγρό στο κέντρο αλλά όχι άψητο.
- Αφήστε να κρυώσει, κόψτε και σερβίρετε.
