My Bronis aka my sweet brondong or my son can’t move on from the brownies made by his mother.
It’s been a long time since we’ve been with us, so whatever I cook, thank God, the response is always satisfying.
Below is a photo of the left before roasting and the right after roasting. But how come it’s not that different?
- 150 grams DCC (dark cooking chocolate)
- 50 grams butter/margarine
- 40 ml vegetable oil
- 2 eggs
- 115 grams of powdered sugar (original recipe 150 grams. I use this granulated sugar in a fine blender)
- 100 grams of medium protein flour
- 35 grams of cocoa powder
Toppings: Chocochips, almond slices and raisins.
How to make brownies
- Melt DCC, butter/margarine and oil in a safe container. Put it on magic com for a few minutes (Is it practical, my way?)
- Beat the eggs and sugar until completely combined and make sure the sugar dissolves. You can use a whisk. I use a mixer but don’t let the eggs rise. Just until the sugar is completely dissolved.
- Add the melted chocolate, oil and butter mixture, mix again until smooth.
- Continue to add the sifted flour and cocoa powder mixture, add it little by little while stirring. Brownies dough is very thick and heavy.
- Heat open. Pour the dough into a mold that has been lined with baking paper and lightly greased with butter. Flatten then decorate with topping according to taste.
- Bake at 170 degrees fire up and down or adjust to each oven until cooked (I used an oven for 25-30 minutes, if you want it to be more crunchy, you can bake it longer)
Baking these brownies is very easy. There’s no such thing as failure. It doesn’t matter whether it comes out or not shiny. The taste and texture remains the same.
The shiny crust will come out when the sugar is completely dissolved and the oven is really hot when the dough comes in. But don’t be too hot either because shiny doesn’t appear if it’s too hot.