INGREDIENTS
- For the mass:
- – Butter 130 g.
- – Semi-sweet chocolate 225 g.
- – Eggs 5 items.
- – Sugar 340 g.
- – Vanilla essence 1 cdita.
- – Flour 0000 170 g.
- – Corn starch 20 g.
- – Bitter cocoa powder 15 g.
- – Sodium bicarbonate 5 g.
- – Peanuts 120 g.
- – Gianduia de avellanas c/n.
- For the peanut butter:
- – Cream cheese 150 g.
- – Butter 60 g.
- – Peanut paste 60 g.
- – Impalpable sugar 150 g.
- – Bitter cocoa powder 30 g.
- Termination:
- – Recent cherries.
- – Impalpable sugar
- Derived from a topping, essentially with the presence of floor nuts (historically hazelnuts). Appropriate for filling molds.
- – Peanuts and toast 200 g.
- – Impalpable sugar 80 g.
- – Semi-bitter chocolate 130 g.
For these holidays put together this CHRISTMAS BROWNIE! Tremendous scrumptious with peanut butter, cherries and chocolate
PROCEDURE:
For the brownie:
1. Place the butter and chocolate in a container. Soften in a bain-marie or microwave.
2. In one other bowl, combine the eggs with the sugar till properly built-in, it’s not essential to beat.
3. Unify each preparations.
4. Sift the flour with the cocoa and baking soda on a chunk of parchment paper. Combine all of the dry elements and add the peanuts or cracked walnuts.
5. Add them little by little and blend till they’re completely built-in.
6. Fill the silicone mildew.
7. Preheat the oven to 180°C (reasonable oven). Cook dinner for 15 to twenty 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.
For the cream:
1. Beat the comfortable butter with the powdered sugar.
2. Add the peanut paste and beat once more.
3. Add the cheese and sifted bitter cocoa.
4. Beat till mixed, watch out to not beat an excessive amount of as a result of it will probably break.
5. Reserve within the fridge in a pastry bag till used.
6. Make small flakes on every brownie sq..
7. End with contemporary cherries and sprinkle with powdered sugar.
1. Toast the peanuts within the oven at 140aC for 12 minutes.
2. Soften the semi-sweet chocolate.
3. Course of the hazelnuts, add the powdered sugar and proceed processing.
4. Add the chocolate in a thread and blend.
5. Unfold on a silicone mat and place within the fridge.
6. Break into items and unfold the brownie earlier than going into the oven.
