Ingredients with Measurements:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup paçoca (Brazilian peanut candy), crumbled
Special Equipment Needed:
- 9x13 inch baking pan
- Mixing bowls
- Whisk
- Rubber spatula
- Electric mixer
Step-by-Step Instructions:
1. Preheat the oven to 350°F (180°C). Grease a 9x13 inch baking pan and set aside.
2. In a mixing bowl, combine the melted butter and granulated sugar. Mix until well combined.
3. Add the eggs and vanilla extract to the mixing bowl. Mix until well combined.
4. In a separate mixing bowl, combine the all-purpose flour, unsweetened cocoa powder, salt, baking powder, and baking soda. Mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients in the mixing bowl. Mix until well combined.
6. Fold in the crumbled paçoca with a rubber spatula.
7. Pour the batter into the greased baking pan and smooth the top with a rubber spatula.
8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Let the brownies cool in the pan for 10 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Temperature:
Preheat the oven to 350°F (180°C).
Serving size:
This recipe serves 12 people.
Nutritional information:
Calories per serving: 420
Total fat: 22g
Saturated fat: 13g
Cholesterol: 105mg
Sodium: 220mg
Total carbohydrates: 54g
Dietary fiber: 3g
Total sugars: 40g
Protein: 6g
Substitutions for ingredients:
- Paçoca can be substituted with peanut butter or chopped peanuts.
Variations:
- Add chocolate chips to the batter for extra chocolate flavor.
- Top the brownies with a peanut butter frosting.
- Add a layer of caramel sauce between the brownie batter and the crumbled paçoca.
Tips and Tricks:
- Use a rubber spatula to fold in the paçoca to avoid overmixing the batter.
- Let the brownies cool completely before cutting them to avoid them falling apart.
- Store the brownies in an airtight container at room temperature for up to 3 days.
Storage Instructions:
Store the brownies in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the brownies in the microwave for 10-15 seconds or in the oven at 350°F (180°C) for 5-10 minutes.
Presentation Ideas:
Serve the brownies on a platter with a dusting of powdered sugar and a drizzle of chocolate sauce.
Garnishes:
Garnish the brownies with chopped peanuts or a dollop of whipped cream.
Pairings:
Pair the brownies with a glass of cold milk or a cup of coffee.
Suggested Side Dishes:
Serve the brownies with a side of fresh fruit or a scoop of vanilla ice cream.
Troubleshooting Advice:
- If the brownies are too dry, try adding a tablespoon of milk to the batter.
- If the brownies are too moist, try baking them for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before starting to prepare the recipe.
- Use pasteurized eggs to avoid the risk of salmonella.
Food History:
Paçoca is a traditional Brazilian candy made with peanuts and sugar. It originated in the state of Minas Gerais and is commonly enjoyed during festivals and celebrations.
Flavor Profiles:
The Paçoca Fudge Brownies have a rich chocolate flavor with a nutty crunch from the crumbled paçoca.
Serving Suggestions:
Serve the Paçoca Fudge Brownies as a dessert or a sweet snack. They are perfect for sharing with friends and family.
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Region: Brazilian