Heavy chocolate Hawaiian nut Brownie

Heavy chocolate Hawaiian nut Brownie

Introduction:

Production steps:

Step 1: preheat the oven to 160 degrees (fan forced), lay a 22cm square cake mold with baking paper to prevent sticking. Place the dark chocolate and butter in a small boiling pan. Heat over water and stir until the butter is completely melted

Step 2: beat the black sugar and eggs in another large bowl without stirring.

Step 3: pour the chocolate mixture into the egg.

Step 4: sift in cocoa powder, flour and baking powder, and mix well.

Step 5: add the chopped chocolate and nuts and stir well.

Step 6: pour into the mold, bake for about 50 minutes, cut into small pieces.

Materials required:

Dark chocolate: 100g, cut into small pieces

Salt free butter: 250g, cut into small pieces at room temperature

Brown sugar: 100g (brown sugar)

Eggs: 4

Cocoa powder: 35g

Flour: 185g

Baking powder: 1 / 2 teaspoon

White chocolate: 100g, cut into small pieces

Salt free Hawaiian nuts: 100g, cut into small pieces

Precautions: 1. Brownie's batter is relatively thick. 2. I use chocolate beans here, the function is the same. Because there is no brown sugar at home, white sugar is used instead. 3. How to check whether it is baked: insert a bamboo stick into the center of the cake, take out the paste and rub it with two fingers to form a small ball, which means it is OK. 4. Brownie is not easy to overcooke, otherwise it will not have the moist taste.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet