Slightly bitter, sweet and chewy brownie goes well with cold milk.
Couverture chocolate (240g),
Whipped cream milk (90ml), Butter (200g),
Brown sugar (130g), Cake flour (240g),
Baking powder (8g), Cocoa powder (60g),
4 eggs, Nuts
1. Cut the couverture chocolate into pieces and melt them with whipped cream over hot water. Cool it a little and mix well with butter and brown sugar.
2. Sieve cake flour, baking powder and cocoa powder.
3. Add the ingredients into the blender. Turn the dial to Menu 2 and press DOUGH.
4. Place a parchment paper on a baking pan and pour the dough. Top with nuts and bake for about 25~30 minutes at 165~170°C.