Brownies, also known as chocolate brownies, originated in the United States. It is said that an elderly American woman forgot to whip the butter when making a chocolate cake and instead just mixed the melted butter with the chocolate, resulting in a surprisingly delicious finished product.

As you know from the origin of the brownie, it is an American-style cake, characterized by a simple and brutal preparation process. In fact, a brownie is a heavy cake, with ingredients and practices similar to those of the patriarch of the heavy cake world, the pound cake, but with the fudgy texture of a biscuit. You better not expect to reduce the calories in this cake by cutting back heavily on the oil, as it will be dull without the moistening of the milk fat and cocoa butter.

Anyone who has made a pound cake knows that the main ingredients of this type of heavy cake are just eggs, flour, oil, and sugar, and in similar proportions, so you can fine-tune the ingredients appropriately; it is not as prone to failure as chiffon or sponge.

Brownies have not only inherited this failure-prone gene, but they even cut out the whipped butter. Can you find a few heavy cakes in the baking world that don't require whipped butter? Brownies are one of the few! As butter and dark chocolate are both high in fat, they can be mixed very well once they are completely melted. When adding the eggs to the fat, always let it return to room temperature first, as refrigerated eggs will re-solidify the fat and cause the oil to separate from the water.

This will make it useless even with the emulsifying effect of the yolk, something I have repeatedly stressed in all my tutorials on heavy-fat cakes. As well as the temperature of the ingredients, the temperature of the environment will also affect the consistency of the batter, so know your ambient room temperature before you make it.

Brownies are a type of heavy cake, but the difference is that they are usually thinner and firmer, not as fluffy as regular cakes, and are always chocolatey and topped with almonds or walnuts for decoration and flavoring. In my seasonal baking recipes, brownies are a seasonal dessert for autumn and winter because of their rich chocolate flavor and high-calorie content, which warms the stomach and heart!

Brownies were popular with the American and Canadian public in the early 1900s and have since become a regular feature on local family tables. The texture of a brownie is somewhere between a cake and a biscuit, with the sweetness of creamy fudge and the fluffiness of a cake. Brownies can be made in a variety of ways. The ingredients for brownies usually include nuts, frosted white sugar, whipped cream, and chocolate.

For chocolate lovers, this is a dessert not to be missed. Made with pure dark chocolate, it is naturally rich in flavor and has a great melting texture. This heavy cream cake is more shelf-stable than regular cakes, so you can make extra to keep in the fridge and it's a superb dessert for after dinner.