material

Chocolate 1 15g, butter 85g, egg 120g, sugar powder 50g, almond powder 46g, flour 46g, BS3ml and walnut 150g.

working methods

1. Put chocolate and butter in a container and put them on a pot of warm water. The water temperature is about fifty or sixty degrees. Stir until the chocolate and butter melt and mix well.

2. Put the eggs, almond powder and sugar into a basin and mix well.

3. Pour the warm chocolate syrup into the egg mixture and stir well.

4. Sift in flour and BS and mix well.

5. The walnuts are coarsely crushed and mixed with batter.

6. molding. The batter is thick, so try to scrape it flat after pouring.

7. Preheat the oven and bake at 170 degrees for 25 minutes.

8. Let it cool slightly after taking out the oven. If it is not hot, it can be demoulded. After cooling to room temperature, cut into cubes. The brownie was so hot that my trembling hands cut it into small pieces 2 cm square, which looked particularly high. Generally, you cut a square with a side length of 5cm, and the ratio of length, width and height is similar to that in the store. Leave it for a day or two after cooking. It can be frozen or refrigerated, and return to room temperature when eating.

Tips:

This book is published by a big chocolate shop, and the material is very fierce. The amount of chocolate is larger than the general brownie formula, and half almond powder is used instead of conventional flour. The finished product is quite good, the texture is moist but not dry, and the bitter taste with alcohol is undisguised. I have reduced the sugar. The only thing is fierce heat, so be sure to enter carefully.