Mocha Brownie(mo ka bu lang ni )

Mocha Brownie

Introduction:

"It's said that the last fragrant Brownie was gone. I don't know how many stars the popularity will be when I make a coffee Brownie this time. It's obvious that no one cares about the details of continuing to use almonds instead of walnuts. "

Production steps:

Step 1: prepare materials

Step 2: pour the butter and chocolate into a large bowl

Step 3: heat with water and stir to melt

Step 4: take out the bowl, add sugar and salt, stir well

Step 5: add the egg and stir well

Step 6: add coffee and stir well

Step 7: mix cocoa powder and high gluten powder, sift into chocolate paste, mix well

Step 8: add crushed almonds

Step 9: mix well

Step 10: pour into the mold

Step 11: put into a 180 degree preheated oven and bake in the middle for about 25 minutes

Step 12: get out

Step 13: after cooling thoroughly, demould

Materials required:

Dark chocolate: 60g

Butter: 25g

Fine granulated sugar: 25g

Coffee: 1 tablespoon

GAOJIN powder: 20g

Egg: 1

Cocoa powder: 5g

Crushed almonds: 20g

Salt: 0.5g

Note: coffee is made with 2G instant pure coffee powder and a large spoon of hot water. There is no suitable mold, continue to use this more meaningful deep mold. This time, before installing the mold, the inner wall of the mold was smeared with oil, which made demoulding easier.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Mo Ka Bu Lang Ni