Brownie
Serves 1
Directions
- 1Melt the butter in a saucepan over medium heat to make beurre noisette.
- 2Melt the butter in a saucepan over medium heat to make beurre noisette.
- 3Melt the butter in a saucepan over medium heat to make beurre noisette.
- 4Once melted, pour the butter in a bowl.
- 5Once melted, pour the butter in a bowl.
- 6Once melted, pour the butter in a bowl.
- 7Let it cool for ten minutes, then add the chocolate.
- 8Let it cool for ten minutes, then add the chocolate.
- 9Let it cool for ten minutes, then add the chocolate.
- 10Mix the chocolate with the butter and set aside.
- 11Mix the chocolate with the butter and set aside.
- 12Mix the chocolate with the butter and set aside.
- 13In a mixer, crack the eggs and add white and brown sugar.
- 14In a mixer, crack the eggs and add white and brown sugar.
- 15In a mixer, crack the eggs and add white and brown sugar.
- 16Beat the eggs at low speed.
- 17Beat the eggs at low speed.
- 18Beat the eggs at low speed.
- 19Once there are no sugar grains left, it's ready.
- 20Once there are no sugar grains left, it's ready.
- 21Once there are no sugar grains left, it's ready.
- 22Sift flour, cacao, coffee and salt.
- 23Sift flour, cacao, coffee and salt.
- 24Sift flour, cacao, coffee and salt.
- 25Mix the eggs and chocolate.
- 26Mix the eggs and chocolate.
- 27Mix the eggs and chocolate.
- 28Add the dry ingredients.
- 29Add the dry ingredients.
- 30Add the dry ingredients.
- 31To the baking pan, put baking paper, scrunching it first.
- 32To the baking pan, put baking paper, scrunching it first.
- 33To the baking pan, put baking paper, scrunching it first.
- 34Add the mix to the baking pan.
- 35Add the mix to the baking pan.
- 36Add the mix to the baking pan.
- 37Bake at 180° for 20/25 minutes.
- 38Bake at 180° for 20/25 minutes.
- 39Bake at 180° for 20/25 minutes.
- 40Let cool, then unmold with the paper.
- 41Let cool, then unmold with the paper.
- 42Let cool, then unmold with the paper.
Ingredients
- 110 g Semi-bitter chocolate
- 110 g Semi-bitter chocolate
- 110 g Semi-bitter chocolate
- 170 g Butter
- 170 g Butter
- 170 g Butter
- 3 u Eggs
- 3 u Eggs
- 3 u Eggs
- 100 g White sugar
- 100 g White sugar
- 100 g White sugar
- 100 g Brown sugar
- 100 g Brown sugar
- 100 g Brown sugar
- c/n Vanilla
- c/n Vanilla
- c/n Vanilla
- 90 g Flour 0000
- 90 g Flour 0000
- 90 g Flour 0000
- 40 g Cacao
- 40 g Cacao
- 40 g Cacao
- 5 g Instant coffee
- 5 g Instant coffee
- 5 g Instant coffee
- c/n Salt
- c/n Salt
- c/n Salt
Equipment
SaucepanBowlWhiskMixerSieveBaking panBaking paper
Tips
- Using brown sugar is key to the brownie texture.
- Adding coffee enhances the chocolate flavor without being noticeable.
- Scrunch the baking paper before putting it in the mold so it copies the form better.