brownies

1

Prepare materials. After weighing, I temporarily changed the white granulated sugar to xylitol because I was afraid that Liu Dabao would be sweetened!

2

Put the whole egg and fine granulated sugar in the pan, heat it over water, and stir well until about 40 degrees.

3

Stir the whole egg until it is milky and thick. When pulling up, the egg batter will drop into a linear shape. Maybe it's because of the use of xylitol, or maybe the temperature doesn't reach 40 degrees, my egg paste is basically light yellow.

4

Remove a separate pot and melt the chocolate and butter over water and mix well

5

Pour the chocolate paste into the thick whole egg paste and mix well

6

Sieve in cocoa powder, salt, and vanilla essence and stir well

7

Sift in high-gluten flour and low-gluten flour and mix well to form batter

8

Pour into an 8-inch square baking sheet. In other words, this baking sheet is still a little bigger. Sprinkle with chopped walnuts on the surface of the batter. Don't break walnuts too much, otherwise you will lose your sense of value.

9

Put into the middle layer of the oven, heat to 160 degrees, and bake for 40 to 50 minutes

* You can directly use medium-gluten flour instead of high-gluten flour. * The original recipe baking method is to heat 140 degrees and lower the heat 170 degrees. Because my oven is not that advanced, I bake it on average as the thin ash tells me. Because the temperature difference between upper and lower fires is relatively high, an average value of almost 160 degrees is adopted and placed in the middle and lower layers of the oven. However, it should also be adjusted according to the thickness of the batter. * I still can't control the heat well. I don't know why the middle part of the cake has a big drum and the outer skin is hard. Maybe it's because I have less batter and a bigger baking sheet. But my husband said it tasted good, so let's improve it next time!