simply brownies 布朗尼

因為今年要做８月新娘，所以怕肥不敢焗蛋糕只做麵包，但是家裡的食材都快到期了，結果還是要破戒了...
( T君: 爛籍口... )

既然都破戒了，索性直接下地獄吧～嘻！

Brownies～魚媽媽最愛的布朗尼～


這布朗尼讓我想起M&M廣告: "只溶０係口，唔溶０係手"，真是有入口即化的感覺喔！別看它黑黑實實的樣子，其實很脆弱呢，大力一點都會散開，名乎其實的鬆化，但中間還是濕潤的！

昨晚焗了一盆，今天帶了一半回公司，不到５秒就沒了，幸好留了一塊做早餐，嘻！
Brownies + Milk = Perfect combination!

布朗尼

16 個迷你布朗尼
recipes revised from // Tartine by Elisabeth Prueitt

牛油 // 68g
黑朱古力 // 182g
麵粉 // 52g
全蛋 // 2
黃糖// 3/4 cup (已減糖粉，不甜的！)
鹽 // 1/4 tsp
雲尼拿精 // 1/2 tsp

1. 烤盤上鋪紙，在邊緣四個角落各剪出一個缺口，整理烤盤紙使服貼在烤盤上。焗爐預熱至180C/350F。

2. 牛油放進小鍋裡充份混合後開小火煮至溶解。熄火，加入朱古力，攪拌至完全溶解成為朱古力漿。放涼，備用。

3. 麵粉過篩，備用。

4. 將全蛋、黃糖、鹽和雲尼拿精在另一碗裡打至厚糊狀後，輕輕加進可可亞漿中，攪勻。

5. 跟著將篩過的麵粉加進去，攪拌至混合，倒入方型模中。

6. 180C / 350F 焗25分鐘直至表面微裂。

brownies

16 mini brownies
recipes revised from // Tartine by Elisabeth Prueitt

Butter // 68g
Bittersweet chocolate // 182g
All purpose flour // 52g
Eggs // 2
Brown sugar // 3/4 cup (already reduced the sugar, it's not sweet)
Salt // 1/4 tsp
Vanilla extract // 1/2 tsp

1. Preheat oven to 350F. Line the bottom and sides with parchment paper.

2. In a saucepan, melt the butter over low heat. Remove from heat and add the chocolate to melt. Stir until fully melted and set aside to cool.

3. Sift the flour into a small bowl.

4. In another bowl, combine the eggs, sugar, salt and vanilla. Beat on high until the mixture becomes pale and thick, about 4-5 minutes.

5. With a spatula, fold the cooled chocolate into the egg mixture. Add the flour and fold it in gently so that you don't deflate the air that's been incorporated into the eggs. Pour the batter into the prepared dish.

6. Bake until the top looks slightly cracked and feels soft to the touch, about 25 minutes.