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- Ingredients
- Recipe
- Dark chocolate250 g
- Butter250 g
- Sugar220 g
- Eggs3 unit(s)
- Wheat flour100 g
- Oilseeds40 g
- Preheat the oven to 180°C. Prepare a mold (20x24e4cm high) with parchment paper. Melt the chocolate and butter in a bain-marie or in the microwave on low power, stir well and set aside. Beat the sugar with the eggs with a hand whisk. Add the chocolate with the butter and stir until the dough is smooth and elastic. Add the flour and, if you like, the oilseeds. Beat well until the dough is homogeneous. Take the dough to bake. Agooooora is the most valuable tip I can give you about the brownie roast! Don't bake it until it's a cake - unless that's your intention, of course! After about 20 minutes, check the texture of the brownie, it shouldn't be as smooth as a flan, but to the touch it should be smooth and not as firm as a cake. Right? When it gets to that point, take it out of the oven and let it cool for at least half an hour! Calm! It's worth the wait because it might break! Serve with chocolate syrup or ice cream. Or both! And good appetite!
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