Page 92 -
Basic HTML Version
92 Baking
>> Tip:
Do not bake for too long or the
brownies will dry out and lose
their characteristic chewiness.
Settings: Step 6
Function: Conventional heat
Temperature: 180°C
&WTCVKQP |
OKPWVGU
Shelf level: 2
Chocolate brownies
1
Place the butter and
chocolate in a pan and
OGNV|WUKPI OGFKWO JGCV WPVKN KV
masses together. Leave to cool.
2
Brown the nuts without oil
in a frying pan and allow to
cool.
3
Meanwhile mix together the
eggs, sugar, vanilla pulp and
salt to a creamy mass.
4
Stir in the cooled chocolate.
/KZ VJG ƃQWT CPF DCMKPI
powder and stir into the
mixture.
6
Stir in the chopped nuts,
pour the mixture onto the
universal tray, smooth with
a palette knife and bake (see
below for settings).
7
When baked, immediately
EWV VJG DTQYPKGU KPVQ Z
cm squares and leave to cool on
a wire rack.
Makes approx. 60
Ingredients
300 g dark chocolate
EQEQC UQNKFU
I DWVVGT
4 medium eggs
I DTQYP UWICT
1 pinch salt
Pulp of half a vanilla pod
I RNCKP ƃQWT
1 tsp baking powder
I EJQRRGF YCNPWVU
