Dry Brownies
Ingredients
- 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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