Hi everyone, this is Lisa
Some brownie recipes are high in sugar and butter
Today I am going to make a no-fail fudgy chocolate brownie
No need to foam the eggs, dark chocolate and nuts give special richness with nutty aroma
Soft with flaky crust, which is extremely delicious
Best to use unsalted butter
Cut into small dices and put in a bowl
The dark chocolate I use contains 70% cocoa with less sugar
Break into small pieces
If you're using dark chocolate with less than 70% cocoa, reduce the sugar a bit in the next step
Place the butter over hot water until completely melted
turn off the heat
Add the chocolate chunks and use the residual heat to melt the chocolate
Mixed chocolate butter should flow down like this
Set aside to cool slightly
Preheat the oven to 170C/340F
Use 3 medium-size eggs at room temperature, about 55-60g each with shell
Pour in the caster sugar and brown sugar
Mix together until dissolved
Sift the cake flour and cocoa powder in 2 batches
Gently stir in a zigzag motion until no flour is visible
Cake flour can also be substituted with plain flour and cornstarch at the ratio of 5:1
Lift the whisk, it flows slowly
Add baking powder and vanilla extract
Cool the chocolate butter mixture to body temperature
Slowly pour into the batter
Stir well
Do not stir too much
Then add chopped walnuts or pecan
This reipe is for making a 7-inch square brownie
Line the baking pan with baking paper
Smooth the batter
Place the pan on the middle or lower rack of the preheated oven and bake at 170C/340F for 27-30 minutes
Stick in the center with a toothpick to check if the brownie is baked well
If the toothpick comes out clean without wet cake batter, it is done
Cut into 16 pieces
Serve with tea, milk or coffee
The brownie tastes perfect
Store the leftover in an airtight container, and taste btter on the next day.
Once you've made it at home, please upload your work to my Facebook
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See you next time