Coco Brownie

Name: Coco Brownie
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 120g butter; 100g Flour; 2 pcs egg; 15g cocoa powder; 120g Caster sugar; 1g Refined salt; 30g California Walnut; A few drops Vanilla wine

by Kitchen love

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

Recently, I want to eat such a heavy oil snack. The recipe I saw in the oven recipe is different from the usual brownies made with chocolate, which uses cocoa powder. There is also a big difference in taste. The brownie made of chocolate has a softer taste, which is relatively dry, and the taste is not as strong. Of course, the relative calories is slightly lower than that of brownies made of chocolate, so if you want to eat "brownies" with lower calories, you might as well try this.

Ingredients

120g Butter
100g Flour
2 pcs Egg
15g Cocoa Powder
120g Caster Sugar
1g Refined Salt
30g California Walnut
A few drops Vanilla Wine

Coco Brownie

1. After the butter is softened, add sugar and salt to beat evenly; beat the eggs for later use

2. Beat the eggs into the butter in portions; keep adding all the eggs slowly until the butter becomes a soft and smooth paste

3. Sift in the weighed cocoa powder, flour and walnuts, stir evenly with a spatula; then pour into the mold, lightly knock the mold to shake out the gas inside; put the mixed batter in a preheated 180 degree oven and bake for 25 minutes

4. Take it out and let cool and slice it

Tips:
1. The butter must be softened to a mushy state, that is, it is very soft, and the fingers can be moved easily;
2. When adding the egg to the butter, the amount added each time must be small, and add it after whipping evenly each time;
3. It is best to brush a layer of oil to prevent sticking inside the mold, and it is easier to take it out after doing so;
4. It can be eaten immediately after taking it out, and the taste is crispy on the outside and soft on the inside; or it can be sliced after cooling, and the taste is solid and similar to pound cake.