Saturday, April 19, 2008

Small and Selfish Brownie

got a request from someone, she wants a brownie recipe but is afraid that most of the recipe won’t fit her small oven, as you can find many recipes use a big pan like 23x33 cm (9x13 inch). So, I think about this recipe, the size of the pan is just 16X16 cm, a very small one. The recipe from ................the book that I bought a long time ago (I really want to try this brownie recipe and this is the reason for buying this book, now the book serve its purpose). This is a light texture brownie but full-flavored (I use 70% cocoa chocolate but you can use other kinds of chocolate), I almost finish all the brownies by now, so can I call this brownie “selfish brownie” because I don’t have enough to share with anyone.
Small and Selfish Brownie
Make 16X16 cm

120 g
Salted butter
85 g
All-purpose flour
15 g
Cocoa powder (Dutch-processed)
60 g
Semisweet chocolate
60 g
Pecan nut
Egg yolks
Egg white
120 g
½ tsp
Vanilla extract
Pan preparation: 16 x 16 cm pan lined with baking paper
Preheat oven: 180°C
Sift all-purpose flour and cocoa powder together.

1. Toast the nut in a 180°C oven for 5-6 minutes until fragranced, then chop

2. Put the chocolate into a bowl over the hot water to melt then add the butter and stir to melt the butter.

3. Mix the flour mixture into the chocolate mixture.

4. In a large bowl, whisk together egg yolks and half of the sugar until light in color, then add the chocolate mixture, stir to combine.

5. Make the meringue by beating the egg white with the rest of the sugar until a soft peak forms.
6. Fold 1/3 of the meringue into the chocolate mixture to lighten it, then add half of the rest fold to combine. Add the rest of the meringue with the nut, fold to combine, and pour into the prepared pan.
7. Bake for 35-40 minutes (the book suggests 25-30 minutes but mine using more time) until the top is spring lightly when touch and the cake tester comes out with a little crumb.

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