Brownies are a very common family snack in the United States. The taste of brownies is somewhere between biscuits and cakes. Some people classify them as biscuits. It has a soft heart like a cake and a crispy appearance like a chocolate cookie. It has a gentle and strong quality.
Send me my brownie. The chocolate flavor is strong and tempting. Even my husband, who doesn't eat sweets, praised it today and said it's delicious and delicious.
Chocolate Brownie
By AshleeWolff
Recipe Recommendations
- fine sugar 100g
- dark chocolate 150g
- eggs of 3
- low-gluten flour 150g
- cocoa powder 20g
- baking powder 1/2t
- sweetening
- roast
- an hour
- senior
Steps for Chocolate Brownie
1
Prepare all materials.
2
The chocolate insulation water is heated and melted into chocolate liquid.
3
The unsalted cream is softened naturally and then added in white sugar and beaten until slightly expanded.
4
Add the egg liquid in three times and beat evenly. Be sure to beat well each time before adding the next one, otherwise it will easily cause separation of oil and water.
5
When done, the mixture of cream and eggs expands approximately twice.
6
Pour the slightly cooled chocolate liquid into the cream mixture.
7
Stir well.
8
Sieve in the mixed flour, cocoa powder, baking powder, and baking soda powder.
9
Gently turn the rubber spatula from bottom up and mix evenly. (Do not stir for too long to avoid the tendons appearing and affecting the expansion).
10
Pour the batter into the baking pan.
11
Scrape the surface flat and sprinkle with crushed walnuts.
12
Bake in the middle layer of the oven at 175 degrees C, over heat, about 45 minutes.Chocolate Brownie Make Tips
◎ It should be noted that the baking mold I use is a Lekou glass pan, which is relatively high when baking, so the baking time is relatively long. If I use a shallow baking mold to bake it for about 30 minutes, it will be fine. Everyone should decide the baking time based on their own baking pan.◎ When mixing the dough, you must avoid excessive mixing, otherwise it will affect the expansion of the finished product.◎ Add the egg liquid in three times. Each time, you have to wait until the egg liquid and butter are completely integrated before adding it again, otherwise the water and oil will be separated.◎ I used raw walnut kernels and roasted them for a few minutes in advance to make them taste better.◎ The melted chocolate solution must be cooled slightly before pouring in to prevent the cream from liquefying due to heat.