Serving home recipes that are easy for everyone to make and ingredients that are easily available. Inspires cooking enthusiasts. homemade food is a topic which can be of general interest, as well as especially relevant in the current day and age where people value convenience over quality when it comes to their diet choices. Home cooking has been largely replaced by eating out or buying pre-prepared foods, but there is a growing number of people who want to try this more traditional form of cook
60 gr margarine (you can also use butter or a mixture)
100 gr dark cooking chocolate
1/4 tsp vanilla
pinch of salt
2 small eggs
85 gr sugar, blended
100 gr protein flour.medium
17 gr cocoa powder
1/3 tsp baking powder
How to make
1. Melt margarine and dcc in a team way. Grease a baking sheet and its partitions with a baking sheet, line the baking paper with baking paper. Do not install the bulkhead first.
2. Beat the eggs and sugar until the sugar is dissolved and 1/2 expand, add the melted chocolate, vanilla and salt mixture, stir with a spatula until smooth.
3. Enter the flour, cocoa powder, and baking powder by sifting, stir gently with a spatula until smooth, do not overmix.
4. Pour into a bulkhead pan, size 30×30, smooth with a spatula, try to flatten the height, so that the brownies are uniformly thick.
5. Install the bulkhead slowly, sprinkle the topping.
6. Bake in the preheated oven at 190°C, heat up and down for 15 minutes. Remove from oven. Wait a bit cold, lift the bulkhead.
7. Transfer the brownie pieces to another, larger pan, space them out so that the brownies dry evenly.
8. Preheat the oven to 100°C, bake the brownies again for 40-50 minutes depending on the thickness of the brownies and the oven used (thin brownies can be removed first if the thickness is not the same).
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