[mini Sweetheart Brownie]
1.
The chocolate is chopped and cut into small pieces of butter together in the container
2.
Bake in the microwave for 30 seconds until it melts, and mix well with a spatula (be careful not to bite for too long, or heat directly over water and stir until the butter chocolate melts)
3.
When it is not hot, add rum and mix well (if not, you can also use brandy or white wine)
4.
Beat the eggs lightly, add sugar, salt and mix well (if brown sugar is not available at home, use white sugar instead, just make it with the existing materials on hand)
5.
Sift low powder, cocoa powder, baking powder into the mixed egg liquid, and mix well
6.
Then add the chocolate butter liquid, mix and stir evenly, and stir until the batter is fine, thick and shiny
7.
Take a piping bag and place it on a bucket-shaped container, spoon into the batter, and seal the piping bag tightly with a clip
8.
Brush a layer of butter in the mold, sprinkle a little flour, pick up the mold and shake off the excess flour (do not leave too much flour, so as not to leave white flour on the bottom after the finished product is baked, which will affect the appearance)
9.
Fill the mold with 80% batter, and sprinkle some nuts on the surface (if the nuts are too big, cut into small pieces and sprinkle)
10.
After the oven is preheated, bake at 160°C for 18-20 minutes. Take it out and let it cool and refrigerate for a few hours. The taste will be better after you
Tips:
(If the black chocolate is bitter, the amount of sugar can be increased appropriately. The concentration and quality determine the taste of the brownie. It is recommended to buy a better black chocolate)
(Nuts can be added as you like, walnuts, longevity fruits, etc. can also be added)