INGREDIENTS
- Makes 1 pie measuring 24 x 24 cm or 16 ingots.
- For the mass:
- – Butter 130 g.
- – Semi-sweet chocolate 225 g.
- – Eggs 5 models.
- – Sugar 340 g.
- – Vanilla essence 1 cdita.
- – Flour 0000 190 g.
- – Bitter cocoa powder 15 g.
- – Sodium bicarbonate 5 g.
- – Peeled and break up walnuts 120 g.
- For meeting:
- – Dulce de leche pastry chef 450 g.
- – Whipped cream.
- For termination:
- – Strawberries 250 g.
- – Blueberries 1 blister.
- – Blueberries.
- – Semi-bitter chocolate 300 g (in case you wish to dip the ingots).
Brownie ingot with dulce de leche, cream, strawberries and blueberries comply with the step-by-step beneath and revel in it at dwelling.
PROCEDURE:
1. Place the butter in a single container and the chocolate in one other. Soften individually in a bain-marie or microwave.
2. In one other bowl, combine the eggs with the sugar till nicely built-in, it isn’t essential to beat.
3. Mix the melted butter and chocolate, and add them to the eggs.
4. Sift the flour with the cocoa and baking soda on a bit of parchment paper. Combine all of the dry components and add the break up walnuts.
5. Add them little by little and blend till they’re completely built-in.
6. Butter a 24 x 24 centimeter body or detachable mould. If it’s a body, cowl the bottom with aluminum foil. Place the mould on a baking tray and pour out all of the preparation. With a spatula ensure it’s as at the same time as doable.
7. Preheat the oven to 180°C (average oven). Cook dinner for 20 to 25 minutes. If you insert a picket stick, it ought to come out moist and with crumbs, this can guarantee a moist cake inside.
8. Let it cool to have the ability to unmold. Minimize the perimeters with a serrated knife in order that the inside and nuts are seen.
9. Place the pastry dulce de leche in a pastry bag with a easy quantity 12 nozzle. Make drops from the facet to the middle on the 4 sides. Full the inside with dulce de leche.
10. Cowl with cream and end with the chosen fruit.
