Brownie
1.
First, prepare 3 square baking pans with 350px side length, or make 3 square tin foil molds with side length 350px as shown in the picture, first make 3 slices of brownie cake
2.
Cut the butter and dark chocolate into small pieces, pour in the milk, heat it over water and stir constantly to become liquid
3.
Pour salt, confectioner's sugar, beaten eggs, vanilla extract in the melted chocolate liquid and stir evenly with a whisk
4.
After mixing the high-gluten flour and cocoa powder, sift into the chocolate mixture, stir evenly with a whisk, and become a brownie batter
5.
Divide the brownie batter into 3 equal parts and pour it into the prepared baking pan. Put the baking pan into the preheated 170° oven and bake for about 12-15 minutes until the brownie batter is completely solidified and the surface is slightly raised
6.
After the oven is released, spread a piece of brownie cake on the operating table, brush it on the surface of the brownie with a wool brush dipped in rum syrup, wait for 2 minutes, and wait for the brownie to absorb the rum syrup on the surface
7.
Put the chocolate cream in a piping bag, and squeeze it evenly on the brownie brushed with rum syrup with a round hole piping mouth
8.
Cover the second piece of brownie cake
9.
Repeat this process until the third brownie cake is also spread and brushed with a layer of rum syrup
10.
To make chocolate drench sauce: cut the dark chocolate and butter into small pieces and pour the milk into it, heat it over water and keep stirring until the chocolate and butter are completely melted and become liquid chocolate dipping sauce
11.
Move the cake to the drying net, and pour the prepared chocolate glaze onto the cake. After the chocolate glaze is poured on the brownie, it will automatically flow and cover the entire brownie to become a flat chocolate mirror.
12.
Sprinkle the chopped pistachio nuts on top of the chocolate drizzle while the chocolate drizzle has not set
13.
Put it in the refrigerator for 4 hours or overnight. At this time, the brownie's chocolate sauce has solidified. Use a knife to cut off the uneven sides of the brownie to reveal the neat cut surface. Enjoy the brownie cake and it is ready.
Tips:
1. The size of the finished cake is about 325px*325px. But because the four sides need to be cut off at the end, the size of the baked brownie cake should be slightly larger;
2. When the brownie slices are baked, the surface will be raised and a little uneven when heated. This is a normal phenomenon. Don't worry about it. The raised part will be smoothed down after many times after the oven is baked. Even if it is not smoothed, it will not affect the final result;
3. Rum syrup can moisten the brownie, but it takes some time for the syrup to be absorbed by the brownie. You can wait for a while after applying the syrup;
4. The cake is ready, and it tastes better when it is refrigerated for 4 hours. Because the syrup, brownie, and chocolate cream will be better integrated in a few hours, the flavor of the cake can be better reflected, and the cream will harden after refrigeration, and it will be more neat and beautiful when the four sides are cut off. ；
5. For details on the recipe of chocolate cream frosting, please search our store for chocolate cream frosting.
