When I brushed this picture on the Little Red Book, the direct pupil earthquake ~ ~
Look, look at ~ let you usually say that my dessert is a heat bomb, this time, the net red shop directly gives you a heat nuclear bomb!
Poke and poke thanks to them for providing such a high heat in order to make it seem like my Brownie today is very friendly (bu shi)
Marshmallow Brownies
The first time I ate a brownie, I couldn't believe it came from a beautiful country with heavy sweetness, and even today's pairing with marshmallows wouldn't be boring:
The bitterness of chocolate neutralizes the sweetness of marshmallows and cakes, sweet and bitter, nutty and fragrant, long aftertaste, and intriguing aftertaste.
The amount of chocolate, sugar, and oil used this time is relatively large, and if there is a baby who wants to consume these ingredients, you can arrange it
The nuts in the traditional brownie are only almonds, I added some walnuts this time, different nuts have different flavors, and the mixing and matching will be richer
I also added a little dumpling to the cake paste, it's not very sweet, it also moisturizes, and makes the brownies moist after baking!
Marshmallow Brownies
>>> time <<<
40min
>>> cooking utensils <<<
oven
>>> cooking food <<<
Brownie section:
Dark chocolate 200g / butter 120g
Granulated sugar 90g / water gluten 15g
Egg liquid 150g / low gluten flour 130g
Cocoa powder 20g / almonds + walnuts 80g
top:
Marshmallows to taste / chocolate sauce to taste
>>> manufacturing process <<<
1, 200g dark chocolate (64.5%) and 120g butter into a bowl, heat and melt in hot water (temperature is only 65 ° C) after melting, add 90g of granulated sugar, 15g of water, mix evenly, slightly wait for the temperature to drop
2, cooled chocolate syrup, add 150g of egg liquid in parts, while adding while stirring, and then sift in 130g low gluten flour, 20g cocoa powder, mix evenly to no dry powder state
80g of nuts slightly chopped, pour into chocolate batter, mix well, pour into a mold with oil paper (20cmX20cm), slightly flattened, put into the preheated oven, heat up and down at 165 ° C, bake for 20-25 minutes
3, baked brownie surface covered with a layer of marshmallow, put back in the oven, up and down the heat 180 ° C, bake for 5-8 minutes (depending on the coloring situation), after coloring, take out, squeeze on the chocolate sauce can eat!
The chocolate sauce is squeezed upwards, and the colors of golden, black brown, and milk white are alternate, inexplicably a bit like the grain of tiger skin
The mellow aroma of cocoa and the sweet aroma of marshmallow lingers on the tip of the nose, making people unable to walk.
Digging up a piece, the marshmallow pulled the long silk, very seductive.
The brownie is bitter and sweet, and the taste between the biscuit and the cake is magical.
Marshmallow milk is sweet, nuts are crispy and oily, with a cup of black tea, it is the perfect afternoon tea ~
Some time ago, many people were isolated at home, and then a chocolate-controlled baby turned over my recipes for several years and asked a soul question:
Why is there only an improved version of sweet potato brownies, tofu brownies, and traditional brownies that do not deserve to have names?
Haha ~ this time can be arranged for everyone to be traditional, do not think it is high in calories
Tips：
1, chocolate needs to use baked chocolate!
2, do not add marshmallows to the brownie, you can cool down and put in the refrigerator for 4 hours, the taste will be better, cut into a small cake to eat!
3, before making cake paste, you can first bake the nuts again, so that it is not so easy to resurface, and it will be more fragrant to eat.