A sweet chocolate dessert that has a history of different stories of origin but all pointing to being created around the mid 1800's. Brownies may have derived from chocolate cakes, becoming a denser and shorter version. Typically, a brownie is approximately 1 inch in height and since it is quite dense, it has a chewy texture that provides a very sweet flavor. There are a wide variety of different types of brownies made, all very similar in consistency and flavor.
The first known recipe for brownies was published in the 1897 Sears, Roebuck Catalogue. The origin of the Brownie is thought to be American. It is classified as a bar cookie and is thought to derive its name from the brown color of the cookie. Folklore has its origin coming from a careless cook that forgot to put baking powder in the chocolate cake batter recipe. Since this time there are almost as many brownie recipes as there are cooks. The classic brownie consists of just a few ingredients: butter, sugar, chocolate, eggs, and flour. Fudgy Brownies (which purists often claim are the only real brownies) have a minimum of flourabout half a cupand no leavening such as baking powder at all. Melting the butter rather than creaming it with sugar yields a denser, fudgier outcome. Unsweetened chocolate is the standard, with a full cup of sugar required to balance its bitterness. Either granulated or brown sugar may be used; substitute one for the other in equal proportions. The deeper the color of the sugar, though, the more pronounced the molasses flavor. It's all a matter of personal taste.
Cake-like Brownies are really well, little cakes! They contain less butter and more flour than fudgy brownies, as well as a bit of baking powder to make them softer and lighter. Often the softened butter is creamed with the sugar rather than melted with the chocolate. (Creaming incorporates air into the mixture, which causes the brownies to rise higher.) Many cake-like recipes also call for a bit of milk to add tenderness.
Chewy Brownies usually get their texture from two factors: an extra egg (or even two) and a combination of different types of chocolate. Of all the chocolate types, unsweetened chocolate has the highest proportion of starches, which create a stiffer-textured brownie. Semisweet chocolate produces a creamier texture. Put the two together, often with a few tablespoons of cocoa powder to round out the flavor and thicken the texture, and you get a rich, satisfyingly chewy result.
a) Industry Situation
Brownies are often among the first recipes a beginning baker attempts. In fact, many of us baked our first proud batch of brownies as children. And, just as likely, we've puzzled for years over why such a "simple" recipe can have such variable results: too dry, too blah, too underbaked in the center.
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Looking back of what is the taste before is the sign of pursuing this kind of business throughout the years. People love to eat finger foods like brownies. Similarly, this item has great demand especially during occasion. They are often bought as souvenir items. This product has its unique characteristic that will make you crave for it. Many have struggled in making an almost perfect brownie. Most bakers say Experience is the best guide, but here are some general rules.
Since many crave for cakes and pastries like brownies, demand for it will surely be high. Eventually, brownies industry...