If you like Brownie, you must be a recipe. If you do it once, you will become addicted. Believe me. The combination of pine nuts and dark chocolate is just a life-threatening thing. . . . . Brownie's recipe has done a lot, this favorite, always have to turn back to do, absolutely drop true love ~ nothing to note, that is, black and smart to prepare good quality, the more pure and expensive, the more elegant, the better the taste, After the taste will return to the sweet, especially mellow. Recommended "Valrhona or Godiva or Lindt or Hachez 70% black, cost-effective is very high. Daily WeChat: smilemia (dark: two Joe look over)
Spread all the pine nuts on the baking sheet, preheat the oven at 150 °C, get up and down, and take it out when the fragrance is floating. (I took about 8 minutes) to dry to room temperature. This step will be particularly fragrant afterwards, try not to omit it.
Take 25g of pine nuts and beat them into powder for later use. The remaining 90g will be put on one side and will be decorated for a while.
a Take a bowl and mix the gold sugar and salt for later use. (Gold granulated sugar is easy to agglomerate, look at it before use, make sure not to have too hard and too much sugar to form a cockroach.) b Beat the egg into egg liquid and set aside. c Take a bowl, mix the low-gluten flour with the cocoa powder, sieve it; mix it with the freshly ground pine nuts and set aside for use. d Cut the chocolate into small pieces and melt it in water, ready for use. (or the microwave melts)
The softened butter is whipped with an electric egg beater, and the color is lighter and stops, no need to send.
Add the mixture of yellow granulated sugar and salt in 3 times, continue to whipping, and mix the material with the butter and add it again.
Add the whole egg solution in 3 portions and continue to beat. It is still necessary to wait until the egg liquid is completely absorbed and then added. Add vanilla extract and mix well.
Change the silicone scraper, add the melted chocolate solution, and mix well.
Add the dry powder mixture prepared in advance (low powder + cocoa powder + pine nuts powder) in 3 portions, and mix well each time.
Butter the inner wall of the baking tray with butter and anti-adhesive (if your mold is very non-sticky, can be slightly) pour the batter, the batter will be particularly thick, and smooth the top with a silicone scraper until the batter spreads evenly in the pan, be careful not to There is a high and low condition, so when it is baked, it will be burnt off but not cooked. (Mold specifications: bottom 22cm*22cm, opening 24cm*24cm)
Spread the remaining 90g pine nuts evenly over the top. Before entering the oven, tighten the mold with both hands and shake it vigorously on the table.
Preheat the oven, fire up and down, middle layer, grill at 170 ° C for 35~40 minutes. (Verify the cooked method: the toothpick is inserted into the center of the cake. If there is no sticky material, it is cooked.) My oven is 72L, so it is no problem to put the middle layer. If you use a small-capacity oven, consider placing it on the bottom layer and then covering the tin foil when appropriate to avoid sticking. After the furnace is released, do not release the mold. (It is easy to disperse when it is hot.) After the cooling rack is completely cooled, remove it.
Cut, eat ~
WeChat: smilemia (dark number: two Joe look over)