Brownie As Cake Wreath and Lemon Curd Glaze

Preface

1. We are happy to discuss this recipe in detail 🙂 but I know one thing 100% = it is a brilliant cake. He fulfills everything I wanted. The inside like an american brownie and the coat like a cookie. When it comes to brownies, opinions about the ingredients differ widely. The biggest point of discussion is = baking powder YES or NO. I say yes !!! Another point is the ingredients as such. I have tried back and forth for some time and came to this now finished recipe in the execution. Chocolate is the most important ingredient and it should not be replaced by couverture or cheap chocolate bars. The sugar mixture is also important for a perfect result. Let yourself be surprised – it’s a perfect brownie cake for me.

Now to bake the brownie cake 🙂

1. First, melt the chocolate with the butter in a sufficiently high saucepan (the dough is stirred in here). As soon as both are melted add the sugar and muscovado sugar – beat with a whisk and then let cool down properly. Note = the baking time and the cooling of the chocolate is the most important thing for a successful brownie cake. Why is it so important to let the chocolate cool down properly? Because when the chocolate is stirred under the eggs while warm, the brownies or brownie cakes become hard.
2. During this time, preheat the oven to 175 degrees O / bottom heat. Grease the baking pan with baking spray or butter. In a bowl you can mix the flour with the cocoa, baking soda or baking soda and baking powder.
3. The chocolate butter sugar mixture should now have cooled down properly. This is very important – so that the dough can achieve the best result. Next, briefly beat the eggs with the chocolate, butter and sugar mixture until frothy. Note = for brownies (brownie cakes) the eggs are not cracked separately.
4. In the next step, stir in the flour-cocoa mixture just until a dough is formed. IMPORTANT = Only stir in the flour until a dough like this is formed because this is the only way to make brownies really soft. Perfect! ? That’s it – the perfect dough for me is ready.
5. Put the dough in the baking pan that is suitable for you (I deliberately chose a wreath form here because I want to have a lot of cookie experience. Now put the pan in the oven on the middle rack and bake for 45-50 minutes.
6. Brownies have to cool down after baking. It is no different with this cake. First let the oven heat disappear at room temperature and then put it in the refrigerator – for at least 8 hours.
7. Get the brownie wreath out of the fridge. Now mix the ingredients for the additional glaze. If it seems too runny just add powdered sugar until the consistency you want is reached. Now coat the wreath with lemon curd and let the “glaze” run over it.
8. Another 30 minutes in the refrigerator and then – on the knife and cake fork – on your seats – ready – go 🙂

Sweet greetings from “Grandma Spoon” aka Biggi ♥