Brownie (with recipe)

這個Brownie有很濃的朱古力味~~而且入口即化的~~

朱古力狂迷必定喜歡!

 

Ingredients 材料：

Dark Chocolate    185g

黑朱古力  

Butter                   185g

牛油        

Egg yolk               2 nos.

蛋黃   

Egg                      1 no.

雞蛋            

Brown sugar         200g

啡糖 

Plain Flour            85g

麫粉        

Cocoa Powder (unsweeten)   40g

朱古力粉 (無糖)

White chocolate    50g

白朱古力粒

Vanilla Essence  1/4 tsp

雲哩娜油

Nutmeg 1/4 tsp (optional)

荳蔻粉

Clove 1/4 tsp (optional)

丁香粉

Cinnamon 1/4 tsp (optional)

肉桂粉

Nuts / Walnut appropriate

果仁祉或杏仁

 

Preparation 準備:

1) Dice all the chcolate & butter into small cubes. 將黑朱古力及牛油切粒.

2) Sieved flour & cocoa poweder, mix with all spices if needed. 將麫粉及朱古力粉混合所有香料過篩.

3) Chopped nuts & walnut. 切碎果仁或杏仁

4) Line a cake tin (10"x7") 用牛油鋪好蛋糕模

5) Preheat the oven at 180c. 預熱焗爐180度.

 

Method 做法:

1) Melt the dark chocolate & butter in the saucepan over the simmering saucepan. Stir well.

先隔水座溶牛油及黑朱古力, 攪勻.

2) Add the yolks & egg one at time and stir in the brown sugar & vanilla essence.

逐次加入蛋黃及雞蛋, 再拌入糖及雲哩娜油.

3) Fold-in the sieved flour & add the white chocolate & chopped nuts.

拌入已過篩的粉類, 加入白朱古力粒及碎果仁.

4) The mixture should be smooth & glossy. Pour into the cake tin & bake at 180c for 35 minutes.

攪成光滑混合物, 放入蛋糕模內, 以180度焗35分鐘.

 

食譜來源 : Bonnie