Chocolate brownie
By VicentaLakin
PEOPLE WHO LOVE CHOCOLATE DON'T MISS THE BROWNIES, THE THIN, SOFT SKINS WITH THE THIN, WET CAKES, THE BITES, THE SOFT CHOCOLATES MELT IN THEIR MOUTHS, AND THE TASTES ARE ENDLESS. IT'S PROBABLY THE SWEETEST THING FOR CHOCOLATE LOVERS. IT'S NO EXAGGERATION TO SAY THAT WHEN BROWNIES ARE BAKED, THE HOUSE IS FULL OF CHOCOLATE SWEETS. A COUPLE OF TIMES, BROWNIE, AND MASTER PH'S FORMULA WORKED. BUT AS ALWAYS, MAESTRO'S FORMULA IS SWEET, AND I'M BOLD ENOUGH TO CUT 50 GRAMS OF SUGAR AND REPLACE SUGAR WITH SUGAR POWDER, WHICH IS JUST THE FIRST TIME I'VE HEARD THAT THE BROWNIES SOLD AT THE DESSERT STORE ARE SO EXPENSIVE, THAT THEY'RE WORTH A FEW DOZEN BUCKS, THAT THEY'RE CHEAP TO MAKE AT HOME AND HAVE BETTER CHOCOLATE
Recipe Recommendations
- low-gluten flour 60 grams
- butter 120 grams
- powdered sugar 100 grams
- walnut kernel 100 grams
- eggs of 2
- dark chocolate
- sweetening
- baking
- three-quarters of an hour
- simple
Steps for Chocolate brownie
1
First, walnuts are baked at 100 degrees cold for 10 minutes, then the brown skin of the walnuts is removed。
2
Chocolate and butter cut small blocks and insulated to melt。
3
The chocolate butter is cooled up to about 40 degrees and mixed into sugar powder。
4
One by one, and evenly mixed. All you have to do is mix the eggs。
5
Sift low powder and mix it in a tangled way。
6
Put the roasted walnuts in the paste。
7
Baking paper in the mold, pouring paste. Because the paste is so dense, you can put the mold on the table and make it even。
8
The oven is preheated 180 degrees and the moulds are put in the oven for about 18 minutes. Put a toothpick on it. If there's a little pasta, it's done。Chocolate brownie Make Tips
TIPS: 1. Toasting the walnuts first makes them more fragrant and easier to peel; otherwise, the cake will taste astringent. 2. The entire process of making this cake is very simple, and it doesn't even require an electric mixer; a wooden spoon and a spatula are all you need. The butter doesn't need to be softened either—just melt it together with the chocolate over a water bath. You don't have to wash a bunch of tools afterwards, making it perfect for lazy people like me~~~ 3. Making this cake is also very time-saving. With good time management, you can handle all the preparations within 20 minutes. For example, you can use the time while the walnuts are toasting to melt the butter and chocolate, so both tasks finish almost at the same time. Then, while waiting for the butter to cool, you can rub the skins off the walnuts. The eggs don't need to be beaten in advance; cracking them directly into the butter mixture like I did this time is fine, and there is no difference in texture. 4. One more point: this is a rich butter cake, as you can see from the butter content. However, despite the risk of high calories, I still can't resist the temptation of delicious food. Once I take a bite, I can't stop. This really is the cake I make the most often ^-^