Unlike a sponge or a sponge, a brownie's mouthfeel is not so soft, but rather quite thick and firm.It's simple in appearance, but it exudes infinite charm, and you can see it everywhere, whether it's a pastry shop, a coffee shop, or a Western restaurant, or a hotel.This familiar snack is said to be the masterpiece of an American mother who accidentally forgot to add cream when making a cake, and the result was an unexpected delight, which later became the most popular chocolate dessert.

WHAT YOU NEED

Ingredients

100 grams of fine sugar
20 grams of cocoa powder
150 grams of dark chocolate
Three whole eggs.
30 grams of milk
150 grams of low-fat flour
150 grams of unsalted butter
Powdered 1/2 t
1/4 t of baking soda
60 grams of walnuts

How TO MADE I'm not sure what I'm doing.

Steps 1 to 4

1. Butter and dark chocolate are heated to melt.

2. Add fine sugar and stir.

3. Reheat the water separately and stir until the sugar is completely melted.

4. Remove the bowl and, when the temperature drops below 45 degrees, add the dispersed whole egg juice three times.

Steps 5 to 8

5. Stir evenly with an egg mixer.

6. All the powders are mixed, sifted, sifted into the chocolate paste, and mixed with a rubber scraper.

7. Add milk and stir.

8. Walnuts cut into small pieces.

Steps 9 to 12

9. The chocolate paste is poured into a flat surface in the middle of the mold, and the nucleic acid is spread evenly on the surface of the paste.

10. Preheat the oven, 180 degrees, heat up and down, medium, bake for 20 minutes.

11. After being dried in the oven and completely cooled, it is cut into small square pieces and ready for consumption.

12.