How do you make chocolate brownies?

Ingredients: 150g of unsalted cream, 100g of caster sugar, 150g of dark chocolate (I used 3 strips of Dove 43g of dark chocolate), 3 eggs, 150g of cake flour, 20g of cocoa powder, 1 2t of baking powder, 1 4t of baking soda (no can be left out), 50g of crushed walnuts and brownies.

1. Chocolate is heated in hot water and melted into chocolate liquid.

2. After the unsalted cream is softened naturally, add white sugar and beat until the volume is slightly expanded. 3. Add the egg liquid in three times and whip it evenly, and be sure to add the next one after fully whipping it evenly each time, otherwise it is easy to cause the phenomenon of oil-water separation.

4. Finish well, the mixture of cream and eggs is about 2 times larger.

5. Pour the slightly cooled chocolate liquid into the cream mixture.

6. Stir well. 7. Sift in the mixed flour, cocoa powder, baking powder and baking soda powder.

8. The rubber scraper can be gently stirred evenly from the bottom up. (Do not stir for too long, so as not to produce tendons and affect the expansion).

9. Pour the batter into the baking mold.

10. Scrape the surface and sprinkle with chopped walnuts. 11. Bake in the middle of the oven, 175 degrees, up and down, about 45 minutes.

Gray Tips.

In particular, it should be noted that the baking mold used here is a glass pot of Lock, which is relatively high, so the baking time is relatively long, if you use a shallow baking mold for about 30 minutes. Everyone should decide the baking time according to their baking mold.

When mixing the batter, be sure to avoid over-mixing, otherwise it will affect the expansion of the finished product.

When adding the egg mixture, add it three times, and each time you add it, you must wait for the egg liquid and the butter to completely fuse before adding the next time, otherwise the water and oil will be separated.

Raw walnuts are used here, and they are roasted for a few minutes beforehand, which makes them taste better.

After melting, the chocolate solution must be cooled slightly before pouring in to prevent the cream from liquefiing due to heat.

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Health benefits. Chocolate: Low protein.

Eggs: Eye protection.

Butter: Low protein.

Ingredients. Chocolate 55g Gram food.

Eggs: 2 pieces of food.

65g flour

Walnut kernels 50g

Sugar 50g gram food.

Vanilla essential oil 2-3 drops.

Butter 55g

Salt 1 8 tablespoons.

The recipe for chocolate brownies.

The practice of chocolate brownie **11Spread out the walnuts and bake at a temperature of 170 degrees for 7-8 minutes. Roasted walnuts are more fragrant and have a crunchy texture.

The practice of chocolate brownie **22Chocolate and butter melt in insulated water.

The practice of chocolate brownie **33Put a pinch of salt and sugar in the eggs.

The practice of chocolate brownie **44Pour the chocolate and butter into the egg mixture in separate portions and mix slowly.

The practice of chocolate brownie **55Sift in the flour and continue to chop and mix.

The practice of chocolate brownie **66Mix until there are no lumps to become brownie batter.

The practice of chocolate brownie**77Pour in the roasted walnuts, mix slightly and pour into the mold.

The Chocolate Brownie's Recipe**8

**。One of the best brownies I've ever tasted, when it first came out of the oven, it was crispy on the outside, but soft and moist on the inside. After refrigeration overnight, it melts in your mouth like ice cream and spreads the rich and mellow aroma of coffee chocolate ......between your lips and teethThe method is super simple, just stir evenly, which is very suitable for Xiaobai operation, and it is also a popular model that is quickly shipped in the store.

**。**。

**。1 Prepare the ingredients.

**。2 Heat the black chocolate and butter and melt.

**。3 Melt into liquid.

**。4 Add the whipping cream, melt the black coffee with 10ml of hot water and stir well.

**。5. Smooth and delicate paste.

**。6 Add erythritol, baking powder, sea salt, vanilla extract and stir well.

**。7 Beat the eggs.

**。Add 8 in three portions, mixing well each time.

**。9 Add the almond flour and dark cocoa powder in 2 portions and stir well.

**。10 Pour the mixture into the mold with the oiled paper.

**。11 Preheat the oven to 180 °C. Shake the mold a little and sprinkle with sliced almonds.

**。12 Put it in the oven, 175-180 minutes, and bake for 30 minutes, because it is 6 bake at the same time, the time will be longer. 6 inches single about 20 to 25 minutes.

**。13 Put it in the oven, 175-180 degrees, and bake for 30 minutes, because it is 6 pieces of baking together, the time required will be a little longer. 6 inches single about 20 to 25 minutes.

**。14 Drizzle a lid of sea salt milk and sprinkle with scorched almonds for a richer taste and a peak of beauty. I really recommend it, it's super delicious, melts in your mouth, and the feeling of rich chocolate ice cream is a hit in the store!

Material. 140g of unsalted cream, 100g of caster sugar, 2 eggs, 35ml of coffee or milk, 200g of bittersweet chocolate, 75g of cake flour, 15g of cocoa powder, 1 8 tsp salt, 1 2 tsp baking powder, 100g of walnuts (with or without it).

Method. 1. Weigh and prepare all the ingredients on the baking tray and lay the baking sheet paper.

2. Melt the chocolate by heating it (about 50 degrees) and remove it from the water. (Too high a temperature will cause the chocolate oil and water to separate, Oh be careful!) )

3. Soften the cream, add sugar & salt and beat until puffy (creamy).

4. After the egg mixture is beaten, add it to the cream beaten in step 3 in stages, and then add the next time after beating evenly each time.

5. Coffee or milk is also added in batches, and each time it must be beaten evenly and then added.

6. Add the dissolved chocolate, mix well, add the sifted powder (cake flour, cocoa powder and baking powder), mix well, add the chopped walnuts, and mix well.

7. Pour the dough into a baking tray, smooth the surface and put it in a preheated 160 degree oven and bake for about 25 minutes.

8. Insert a bamboo skewer into the cake to confirm whether the dough is stained with bamboo skewers, if not, it means that it is cooked! After baking, let the cake cool before cutting

1: Find a steamer, put water in it, and heat it. Then place the large bowl on the steaming grid.

2) Place the dark chocolate and sugar in a bowl and stir constantly. until the contents of the bowl are mushy (more viscous, dripping in the spoon, but not very quickly. Kind of like pouring tomato sauce)

3: Add a small amount of milk and pour in the paste, stir again until it is viscous again, and let cool naturally. Place the paste in the refrigerator freezer and remove after 5-10 minutes.

4: Heat again until melted (remember to stir) Add a little spice or sweetener of your choice. Pour into the mold and let it cool naturally.

1.Cut the butter into small pieces and put it in a container, pour in the dark chocolate beans and ground coffee and put it in the microwave for 1 minute, the butter is completely melted and the chocolate is soft. Note that if you are using dark chocolate in plate form, be sure to cut it into small pieces.

If you don't have a microwave, you can put the ingredients in a bowl and heat them with water until they melt.

2.Stir with a manual whisk until the chocolate is completely melted in the buttery liquid, and continue to stir until it is completely mixed and the color is uniform and shiny.

3.Crack the eggs into a bowl and mix well with sugar. Mix well with salt and cocoa powder and pour them into the butter chocolate liquid.

Stir constantly with a spatula until there is no dry powder in the mix. Here's the stir, don't overdo it in a circular motion.

4.Line a baking tray with a layer of baking paper, pour the mixed brownie liquid into the baking pan, smooth the surface and surroundings with a spatula, and then send it to the preheated oven and bake at 175 degrees for about 20 minutes. After taking it out, let it cool slightly and cut it into pieces to eat, and if you can't finish it, you can seal it and store it at room temperature.

From the origins of the brownie, it is known that this is an American-style cake characterized by a simple and crude production process. Just melt the dark chocolate, add softened butter and powder and mix well, no need to separate the eggs, no need to whip, no need to ferment, and there is no need to worry about collapse and waist reduction. The only drawback is that the calories are too high, however, it is quite worthwhile to eat once in a long time, preferring to be full and running a few laps more.

You're better off not expecting to reduce the calories of this cake by reducing the oil a lot, as it will be dull without the moisturization of milk fat and cocoa butter.

Today, I will share with you the recipe of this "chocolate brownie". I use Bei Shengwei chocolate brownie premix for this pastry, which eliminates the need to prepare and weigh various powders and melt chocolate, making the production method of this pastry easier and faster. Let's take a look.

Chocolate Brownie].

Ingredients: 350g Bakery Chocolate Brownie Premix, 125g milk, 80g butter, 1 egg.

How to make:1Today's chocolate brownie is made of Beshengwei chocolate brownie ready-mix, no need to prepare additional powders such as cocoa powder and chocolate, this pre-mixed powder has been prepared, and it also comes with a carton, and the mold does not need to be prepared. It's so convenient.

Take out the flour butter in advance and cut it into small pieces and soften it at room temperature.

2.Beat the butter with a whisk until smooth.

3.Add the eggs in 3 portions, beating evenly each time and then adding the next one.

4.Finally, add the milk and continue to beat evenly.

5.Add the chocolate brownie mix.

6.Beat with a whisk until smooth and textured.

7.Pour the mixed batter into the flour carton, shake it a few times, and sprinkle with an appropriate amount of cooked peanuts.

Material.

1 cup flour, cup brown sugar, teaspoon salt, 1 teaspoon baking powder, 1 cupspoon chocolate powder, 1 egg, boiling water, milk cup, 1 tbsp vegetable oil, 3 tbsp butter.

Method.

1.Mix ingredients A: flour, chocolate powder, baking powder, salt, brown sugar in a container, ingredients B: eggs, melted butter, vegetable oil, milk in a separate container;

2.Pour material B into the container of material A and stir for 2-3 minutes (you can mix it by machine or by hand), then pour in boiling water and stir well; The batter is relatively thin;

3.Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius), pour the batter into the mold (pour 2 to 3 full), and bake in the oven for 15-20 minutes (depending on the size of the mold), or know that the toothpick is inserted and then dialed out to make the non-stick batter prevail.

1.Sift the cake flour and mix salt and baking soda and stir well for later use.

2.Add the sugar to the eggs in batches and beat them evenly for later use.

3.Chop the chocolate, mix with butter, heat and melt in water, pour in vanilla extract or vanilla powder, and stir well.

4.Pour the egg mixture into the chocolate liquor in batches and stir quickly and gently.

5.Pour the cake flour into the chocolate paste in batches, stir quickly and gently, and then pour in the cocoa powder in batches, stir quickly and gently to combine.

6.Pour the cake batter into the 6-inch angel model, shake the model, and smooth the surface.

7.Preheat the oven at 180 degrees for 10 minutes, and bake at 180 degrees for 35-45 minutes.

8.Take it out and let it cool, wrap it and put it in the refrigerator for 2 or 3 hours.

First, put the walnuts or walnuts in the oven and bake them at a temperature of 160 degrees C for 5-8 minutes to bring out the aroma.

The use of high-quality bittersweet chocolate and cocoa powder is one of the secrets of brownie's deliciousness.

To make such a typical one, you need to choose good chocolate powder, add your favorite ingredients, gluten flour, sugar, milk and eggs to make a more delicious baked pastry.

<>Ingredients for chocolate brownies:

220g unsalted butter 220g dark chocolate.

4 eggs, 1 small teaspoon (TSP) of vanilla extract

150 grams of caster sugar, 100 grams of low-gluten all-purpose flour.

50g cocoa powder 1 pinch of salt.

100 grams of crushed nuts (walnut kernels, peanut kernels, pistachio kernels, hazelnut kernels, etc.).

Chocolate brownie recipe:

Step 1

Preheat the oven to180°cThe size of the baking tray I use here is 21 cm x 31 cm cm. Cut the nuts into small pieces and set aside.

Step 2

Put the chocolate and butter together over medium heat slowly until meltedRemember not to overheat, otherwise the chocolate will lose its luster as it should.

Step 3

When the chocolate meltsRemove from the heat and manually stir the bowl to melt the remaining chocolate.

Step 4

Crack the eggs into a large, clean container and pour in the granulated sugar and vanilla extract.

Step 5

Mix well. <>

Step 6

Sift the flour, cocoa powder and salt and pour them into the egg mixture.

Step 7

Stir to combine. <>

Step 8

Add the slightly cooled chocolate liquid and stir well.

Step 9

Optional step: Add different nuts according to your preference and stir well with a spatula. Nuts must be cut into small pieces and then poured into brownies, otherwise they will not be easy to cut into pieces and fall apart after cooling.

Step 10

Pour the chocolate batter into a baking sheet.

Step 11

Use a spatula to tidy up the edges and corners and surfaces to make sure the entire baking sheet is covered with brownie paste. Bake in the oven for 20 to 25 minutes. or until the surface of the brownie is a dry and light-colored color.

Step 12

Remove and place at least30 minutesAllow to cool.

Step 13

Cut into small pieces and serve. You can sprinkle cocoa powder and powdered sugar on top to add texture.