Name: Brownie
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 240g Light cream; 240g Unsalted butter; 360g (70%) dark chocolate; 6g coffee powder; 252g yolk; 276g Caster sugar; 138g Low-gluten flour; 3g baking soda; 84g cocoa powder; 378g protein; 6g Cream of tartar

Brownie

by Bak Zong

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Brownie (English: Brownie), originated in the United States at the end of the 19th century, and was popular in the United States and Canada in the first half of the 20th century. Delicious and easy desserts will always be popular. Such a super easy to make chocolate cake with a soft and mellow taste is too much to refuse. "

Brownie

1. Melt whipped cream (240g), unsalted butter (240g), 70% dark chocolate (360g), coffee powder (6g) in water, at a water temperature of 70°~80°

2. Egg yolk (252g) + caster sugar (78g) to beat

3. Until the color becomes lighter

4. Take the melted chocolate paste outside

5. Add in the whipped egg yolk paste,

6. Stir well

7. Put low-gluten flour (138g) baking soda (3g) cocoa powder (84g)

8. Sift all together

9. Then pour into the chocolate paste and stir well

10. Whipped egg whites (278g) with sugar (276g) tartar powder (6g)

11. Add the whipped meringue to the chocolate paste three times and mix it evenly.

12. Pour the batter into the mold to 80% full,

13. Sprinkle chocolate beans and nuts on the batter

14. Preheat the oven at 180° for about 20 minutes

Tips:
1. The chocolate must be heated in water and the temperature should not be too high, otherwise the chocolate will be easy to separate
2. All sorts must be sieved before adding to the batter
3. The meringue can be sent wet