Brownies with Milk and Dark Chocolate
Baking and Desserts • American
Description
You can substitute vanillin with 1 teaspoon of vanilla extract. !!Important!! Do not whip the egg whites separately from the yolks, as it will change the flavor.
Ingredients
- Liquid dark chocolate 5 oz
- Liquid dark chocolate 5 oz
- Wheat Flour 1¼ glasses
- Butter 10 oz
- Chicken Egg 4 pieces
- Sugar 2 glasses
- Vanillin to taste
- Salt 1 tablespoon
- Nuts to taste
Step-by-Step Guide
Step 1
Break the chocolate into pieces and melt it in a double boiler with the butter, making sure there are no lumps.
Step 2
Add a cup of sugar and stir for about 30 seconds. Add vanilla powder. Remove from heat and let it cool.
Step 3
Beat two eggs with 0.5 cup of sugar until fully dissolved. Gently pour this mixture into the chocolate mixture while continuously stirring. If the chocolate mixture is hot, the eggs may cook.
Step 4
Whip the remaining 2 eggs with sugar on high speed for 5 minutes, until the mixture doubles in volume. Fold into the chocolate mixture.
Step 5
Sift the flour with salt. Mix it into the mixture (I lightly beat it with a mixer). If desired, you can add nuts.
Step 6
Preheat the oven to 355°F. Line a baking dish (about 20x20 cm) with parchment paper and grease it with butter or vegetable oil (it's not necessary to line disposable pans with paper). You can also make this in the form of cupcakes.
Step 7
Pour the batter (it should have a consistency similar to thick sour cream). Smooth the top and place it in the oven on the middle rack.
Step 8
Baking time depends on the oven, typically around 25-50 minutes. To check for doneness, use a toothpick or knife — if it comes out with wet chocolate on the tip, return it to the oven; if it has slightly moist batter, the brownies are ready. If baking as cupcakes, the baking time will decrease depending on their size. My large ones took 35 minutes.
Step 9
It can be served with various creams or syrups.
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