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這些年一直尋找及嘗試不同的brownie食譜, 不是太濕就是太乾, 口感像蛋糕。
今天, 我終於找到了!!! 食譜不用多, 只要最好吃的一個就夠了! ;)
這個brownie面頭有著脆脆的一層, 內裏卻是濕潤, 口感紮實, 中間還夾著流心的朱古力粒。合桃也為這個食譜帶來更多層次的口感! 整個製作過程都只用著一隻平底鑊, 可說是懶人必備的食譜啊!
Have been searching and trying different recipe for Brownie from time to time, but none of them fulfilled my wishes of getting a moist and dense flavor, yet light and crispy cakery layer at the top.
Today I am so glad to share with you all with this recipe, which I call it as my "ULTIMATE BROWNIE RECIPE". Not only this meet my standard of what good brownie should be, with adding the chocolate chips and nuts, this give a gooey and more chewy texture.
I've done all of the steps just with my pot! So easy, quick and good for those not wishing to clean that much stuffs after doing cooking lol
Preparation time: 20 mins
Cook time: 20 mins
Ingredient (1條長型模)
牛油 60g
中筋麵粉 28g
55% 黑朱古力 60g
砂糖 40g
無糖可可粉 14g
蛋 1隻
入爐朱古力粒 20g
合桃 8顆
Ingredient (Makes 1 rectangular tin)
60g butter
28g all purpose flour
60g 55% Dark chocolate
40g sugar
14g non-sweeten cocoa powder
1 egg
20g semi-sweet chocolate chips, for baking
8 pcs walnut
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Direction
1/ 焗爐先預熱於180度
2/ 牛油先切粒, 放入平底鑊以最小火加熱, 中途可稍稍拌勻, 直至完全溶掉
3/ 倒入黑朱古力, 繼續以最小火加熱及拌勻, 至完全與牛油融液混合, 離火
4/ 倒入砂糖, 攪拌至完全融化; 加入蛋, 以刮刀徹底拌勻
5/ 於一大碗把麵粉及可可粉稍為混合並過篩, 分兩次加入朱古力糊, 以刮刀以切拌方式混合好
6/ 最後, 把合桃壓碎或切成想要的大小, 跟朱古力粒一同加到麵糊中, 稍微混合
7/ 把麵糊倒入焗模, 輕輕把焗模依次序向四邊微傾, 令麵糊可均勻流動; 以刮刀輕輕刮平麵糊表面
8/ 入爐焗約20分鐘。如見焗模四邊開始有脆脆焦焦的一層就是剛剛好了, 不然就會變得太乾
Direction
1/ Preheat oven at 180 degree Celsius.
2/ Cut butter into cubes, and put them onto a sauté pan and heat it up in low heat. Stir it a little bit until they are melted into liquid.
3/ Add dark chocolate and stir until dissolved with the butter. Off the heat.
4/ Pour sugar into the pan and stir until dissolve. You may wish to do it at two times. Add egg and fold until mixed with spetula.
5/ In a bowl mix flour with cocoa powder. Sift into the chocolate mixture at two separate times. Every time be sure to fold well with spetula before you adding more flour into it.
6/ Last step! Cut walnut into little pieces, and together with chocolate chips, pour and mix to the batter.
7/ Pour the batter into the tin. You may slightly tilt the tin to side, letting the batter fold around. Remember to use spetula as a final touch up for a smooth surface
8/ Bake for 20 mins. Watch the oven and once you see the sides start to get crispy, it's time to turn off the heat.
Tips
1/ 加熱牛油時, 要注意火不能太大; 如果見到牛油加熱至油滾的狀態, 可先關火等待溫度下降
2/ 蛋糕焗好的時候, 可能還會見到有一層牛油在蛋糕表面。這層牛油會慢慢被蛋糕吸收, 不用再把蛋糕待在焗爐裏, 不然口感會變硬
Tips
1/ When melting the butter on the pan, beware not to bring butter to boil. If you start seeing bubbles appearing please turn down the heat to wait the temperature of the butter drop.
2/ When the brownie is done, there may still be a layer of butter left on the cake surface. No need to worry about it as they will get absorbed into the brownie soon. DO NOT overcook.
Serve this brownie with vanilla ice cream and chocolate sauce. A sense of indulgence :)
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