Best brownies

Best brownies
Best brownies.

In the preface to the recipe he tells David that is always very skeptical about the recipes, with all excellent adjectives in the title, but she explains that these brownies in a different way can not be named. The recipe he learned from his friend Robert, co-founder of Scharffen Berger chocolate. In addition, David mentions that when the pitch of these brownies for the first time, they went «dry crumbly disaster» and then he found Robert, that the finished dough is sure to stir vigorously for one full minute, then everything will turn out perfectly.

You will need:

85 g butter
225 g of dark chocolate
Sugar 150 g
1 h. L. vanilla extract
2 large eggs at room temperature
35 g flour
135 g of nuts to taste (walnuts, pecans, almonds or forest)
toasted and coarsely chopped

How to cook:

1. Heat oven to 175S, prepare a square shape of 23 cm *, brushing it with oil or Shots baking paper.

2. Melt the butter, add the chocolate broken into pieces and stir until smooth. Add the sugar and vanilla extract, stir. One by one add the eggs, stir.

3. Add the flour and the dough vigorously to interfere 1 minute, until the dough will not cease to be lumpy and becomes smooth and shiny. Add nuts and mix.

4. Put the dough into the mold and bake for about 30 minutes, until center is almost not grasp, not Perepech.
Fully brownies cool in the form.

Tips for cutting: Use a long knife, dipping it in hot water and wiped dry before each new notch. To cut brownie absolutely perfect, they need to be put in the freezer before slicing.

* I baked in a square shape of 20 cm, but I had a little less chocolate, because in the process of preparing some of his I took considerably fewer nuts because removers chocolate generally against nuts in brownies 🙂

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