BROWNIE

      

 " B R O W N I E "

The brownie, a flat, baked square, or bar is one of America’s favorite baked treats, was born in the U.S.A. Even though it's a relatively recent entry to the food pantheon.

Evidence points to Fanny Farmer, who in 1905, adapted her chocolate cookie recipe to a bar cookie baked in a rectangular pan. [The brownie is classified as a bar cookie rather than a cake. That’s because brownies are finger food, like cookies, and cake is eaten with a fork]. It’s easy to see that the brownie got its name from its dark brown color.

There are numerous legends surrounding the origin of the brownie. The legend is told variously: a chef mistakenly added melted chocolate to a batch of biscuits a cook was making a cake but didn’t have enough flour.

The Style Of Brownies.

Everyone who sells a brownie likes to describe it as "Fudgy", but this doesn't necessary. Fudgy brownies can do you in with their heavy richness. 

• A cake style brownie has a texture that is similar to cake; a fudge-style brownie has a very dense and moist texture, looking more like fudge.

• A fudge style brownie is more buttery and thus much richer than a cake-style brownie.

• A moist brownie is like a moist piece of cake. It isn’t dry. A super moist brownie has so much butter in the recipe that it will be “wet” with butter—the butter will rub off on your fingers when you hold the brownie. Generally, a super moist brownie will be a denser, fudgy brownie style.

There's a difference between sweet and rich. Sweet refers to how sugary the product is, richness comes from the fat in the butter or any cream in the the frosting.Chocolate refers to the intensity of the chocolate. 

Brownies made with a higher percentage of cocoa or chocolate ingredients are more chocolate. Higher percentage refers to the percent of ingredients that are chocolate, but can also refer to the percentage of the cacao used. In either of these examples, using the higher number amount would yield a more chocolate brownies.