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Brownie (chocolate brownie) | KAZUAKI EGUCHI / Chocolate professional: Chocolatier Chocolate's recipe transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Bitter chocolate (67%) : 100g
(A) Unsalted butter : 180g
(A) Brown sugar : 200g
薄力粉 : 85g
クルミ : 適量
カシューナッツ : 適量

Time required

70minutes

Procedure

1) make the dough 00:27
Put (A) in a heat-resistant bowl.
Heat in a 600w microwave for 30 seconds.
Heat 6 to 7 times in the same way.
Sift the soft flour.
Mix warmed (A).
Add eggs and mix until smooth.
Add cake flour and mix well.
2) bake 03:22
Spread a cooking sheet on the mold.
Preheat the oven to 180 degrees.
Pour 1 into the mold.
Put walnuts and cashew nuts on the surface.
Bake in the oven at 170 degrees for 50 minutes.
Remove from heat and cut into desired size.
Finished on a plate.

Point

・Use a mold that can remove the bottom of 18 cm square.
・If you want to add sweetness, replace 10% of bitter chocolate with milk chocolate and reduce brown sugar by 20%.
・Brown sugar can be replaced with cane sugar or granulated sugar. White sugar and brown sugar have a strong sweetness, so reduce them by 10-20%.
・You can use whatever kind of nuts you like for the topping. Toast the almonds before adding them.
・A total of 80g of walnuts and cashew nuts are used. You can add up to 160g if you like.
・Can be stored frozen in a storage container.