Thursday, November 13, 2014

CHOCOLATE WALNUT BROWNIE




Baking temperature:  180c/160c fan/gas 4
Preheat oven:  10-15 minutes
Baking time: 20-25 minutes

INGREDIENTS:

  1. Butter or oil:  150g or 6 ounce
  2. Coco powder:  2 tablespoon
  3. Castor Sugar (grinded, powder form): 6 ounce or 12 tablespoon or 150g
  4. Egg:  2
  5. Vanilla essence:  1/2 teaspoon
  6. Baking powder:  1 teaspoon
  7. Plain flour:  1 cup or 4 ounce or 8 tablespoons or 100g
  8. Walnuts:  1 cup

DIRECTIONS:

1.  Line the pan with butter paper and grease it.
2.  Softened butter with coco powder.

3.  Sift the flour with baking powder And keep aside.


4.  Coarsely crush walnuts and keep aside.


5.  Mix butter, coco powder mixture with castor sugar well with beater.
6.  Add vanila essence in mixture.

7.  Add one egg with 2 tablespoon flour and baking powder mixture.

8.  Fold remaining flour into butter mixture. 
9.  Mix half walnuts into mixture.
10. Pour mixture in greased and lined tin.
 11. Remaining walnuts add on top.


12.  Bake for 20-25 minutes at 180c  or at 160c  if fan oven.
12.  Let it cool.
13.  It will  be gooey, and top will sink and crack a little bit.


Note:  Sometimes brownies crumble, and fall apart when cut it and take out of the pan:
  1. If it is too crumbly, add1-2 tablespoon of milk.  If it is too moist, cut back the oil, butter or milk
  2. Don't over cook or they dry out.
  3. When take out of the oven, let them sit uncovered for 5 minutes, and then cover it with aluminum foil and let it cool for 1 hour.  This traps the steam and make it chewy and soft, and keep them covered so they don't crumble and dry.
  4. Cut the brownies with plastic knife but use when it is cool otherwise knife will melt :).
  5. If this problem remains, one last and easy solution :) bake in a small muffin tins or paper cases, no cutting worries and less messy.
  6. how-to-prevent-a-cake-from-crumbling/ 

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