Dark chocolate nut brownie, the richness of dark chocolate and the crispiness of nuts are intertwined to create a rich layered texture.
Overview
I made dark chocolate brownies today. When baking, the rich aroma of chocolate filled my nose, along with the faint aroma of burnt nuts, filling the air. The delicate oils of nuts such as almonds and walnuts are paired with the bittersweetness of chocolate to create a rich layered texture.
Tags
Ingredients
Steps
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grams of pure dark chocolate, 40 grams of unsalted butter, and 40 grams of various nuts, chopped and set aside. Note: It is best to use dark chocolate with pure cocoa butter, which tastes better.
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Melt the chocolate and butter over heat and stir until smooth and without lumps. Set aside.
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Mix 1 room temperature egg, 30 grams of whipping cream, 35 grams of milk, and 50 grams of white sugar together.
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Add the egg liquid to the chocolate batter, add in portions and mix well.
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Blend until smooth and smooth.
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Sift in 6 grams of cocoa powder, 40 grams of low-gluten flour, and 1 gram of baking powder.
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Mix well.
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Chop the nuts, leave some for spreading on the surface, and add the rest.
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Mix well.
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The mold should be lined with oil paper in advance and the surface should be smoothed.
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Then sprinkle a layer of nutmeg.
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Preheat the oven to 180°C in advance and bake for 20-25 minutes. Note: If you like a moister texture, you can bake it for 20 minutes.
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After baking, take it out and let it cool. Sprinkle a little powdered sugar for decoration.
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Cut into small pieces
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Dark chocolate brownie, complete O(∩_∩)O
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It combines the unique aroma of rich black chocolate and the aroma of roasted nuts, which is mouth-watering.
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The surface is slightly cracked and exudes a toasty aroma.
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The rich aroma of chocolate, accompanied by the faint aroma of burnt nuts, makes the whole space seem to be permeated with the fragrance of chocolate.
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The delicate oils of almonds, walnuts and other nuts go well with the bittersweetness of chocolate.
