Big brownie

1

walnuts roast with a pan of fire for a little while, see the surface changed, or they can take off their skins, which I can't afford to take off。

2

Break

3

Butter mixed with chocolate

4

Scratch the mold, preheat the oven, 185°C

5

Butter and chocolate

6

Heat melting

7

Add fine sugar and mix flat sugar to melt

8

Add eggs evenly mixed

9

Full integration of egg fluid with chocolate solution

10

Scan low powder

11

Just get dry powder. Don't mix too much

12

Join the walnuts and mix it a little bit

13

A few strokes into the mold

14

Fire in the middle of the oven, 180°C, 20 minutes

15

The baked brownie came out of the oven and took off the baking paper

16

Uncover the surroundings of the oil sheet and make it cold on the web and keep it in bags。

1. Once baked, the brownies have a crispy surface and a soft, moist interior. Placing them in a sealed bag for a while allows them to regain moisture and taste even better. 2. Be sure to lift the mold and tap it gently a few times. This step cannot be skipped, otherwise you will end up with large, oily air holes that look unsightly, just like mine. 3. Adjust the oven temperature and time as needed. Since the chocolate is dark in color, be careful not to overbake it. 4. When choosing chocolate, the higher the cocoa content, the better the flavor, but the more bitter it will be. Therefore, the amount of sugar should be increased appropriately to ensure a rich, mellow taste that is not bitter.