Brownie with Chocolate Crumbles | 减糖版巧克力布朗尼｜Dessert Alchemy скачать в хорошем качестве

Brownie with Chocolate Crumbles | 减糖版巧克力布朗尼｜Dessert Alchemy

Brownie is a rich chocolate confection that includes nuts and chocolate chips. In this recipe, there is a layer of chocolate crumbles on top of the brownie to add a bit of crunch. This reduced sugar brownie is lightened with beaten egg whites, sugar is reduced without sacrificing the flavour and taste of the brownie. Try it and you gonna love it. To subscribe:    / @dessertalchemy   ---------------------------------------------------------------------------- Brownie with Chocolate Crumbles (8-inch Square 20cm x 20cm) Chocolate Crumbles Unsalted butter 36g Dark chocolate (70%) 27g Almond flakes 36g All-purpose flour 63g Brown sugar 45g Unsweetened cocoa powder 13g Salt 1g Brownie Dark chocolate (70%) 150g Unsalted butter 120g Brown sugar 80g Egg Yolk 3 Vanilla extract 4g All-purpose flour 65g Unsweetened cocoa powder 30g Salt 2g Milk 15g Egg white 3 Granulated sugar 20g Lemon juice A few drops Chocolate Crumbles 0:12 1. Preheat oven to 180 degree Celsius. Lined baking tray with parchment paper, spread almond flakes on baking tray. Bake for 3-4 minutes. 2. Remove almond flakes from oven, transfer them onto cooling rack and let them cool down. Break them into small pieces by crushing them with a rolling pin. 3. Add butter and chocolate in a heat proof bowl, place it over hot water and stir until all butter and chocolate are melted. 4. Combine all-purpose flour, brown sugar, unsweetened cocoa powder, salt and crushed almonds in a bowl, add melted chocolate and mix until the mixture crumbles. 5. Pour the crumbles onto baking tray and spread them slightly. Refrigerate. Brownie 2:40 1. Preheat oven to 180 degree Celsius. 2. Brush a 8 inch square baking tin with butter and line it with parchment paper. 3. Separate the egg yolks from the whites, put egg whites in the freezer (freezing egg whites will help to stabilize the meringue). 4. Put butter and chocolate in a heat proof bowl and sit the bowl over hot water, stir gently until butter and chocolate are melted, set aside. 5. Beat egg yolks, sugar and vanilla extract slightly, sit the bowl over hot water and whisk until all sugar are melted. 6. Remove the bowl from hot water, beat with electric beater until light and fluffy. 7. Add melted chocolate and butter mixture, mix gently until combined, do not over mix. 8. Sift in flour, cocoa powder, salt and milk, mix gently until combined, do not over mix. 9. Remove egg whites from freezer, add a few drops of lemon juice. Whip the egg whites with medium speed until frothy, add 1/3 of the granulated sugar. 10. Continue whipping with medium speed until foamy, add another 1/3 of granulated sugar. 11. Continue whipping with medium speed until soft peak, add the remaining sugar and whip with low speed until stiff peak. 12. Add 1/3 of the meringue to chocolate mixture and fold gently with a spatula until combined (avoid mixing in circular motion, otherwise the meringue will deflate). 13. Add another 1/3 of meringue and fold until combined. 14. Add the remaining meringue and fold until combined. Do not overmix otherwise the meringue will deflate. 15. Pour the mixture into baking tin, sprinkle chocolate crumbles over the top of brownie. 16. Bake in the preheated oven at 180 degree Celsius for 30-35 minutes. Insert a tooth pick into the center of the brownie, it should come out with a few crumbs sticking to it. 17. Remove from oven, let it cool down completely. ------------------------------------------------------------------------- 布朗尼和巧克力土壤 （8寸方形 20cm x 20cm） 巧克力土壤 无盐黄油 36g 黑巧克力 (70%) 27g 杏仁片 36g 多用途粉（中筋） 63g 黄糖 45g 无糖可可粉 13g 盐 1g 布朗尼 黑巧克力(70%) 150g 无盐黄油 120g 黄糖 80g 蛋黄 3个 香草精 4g 多用途分（中筋） 65g 无糖可可粉 30g 盐 2g 牛奶 15g 蛋白 3个 细砂糖 20g 柠檬汁 几滴 巧克力土壤 0:12 1. 烤箱预热180摄氏度。烤盘铺上油纸，放入杏仁片，放入烤箱烤3-4分钟。 2. 放网架上晾凉。用擀面杖压碎。 3. 把黄油和巧克力放入耐热的盆，坐在热水上，轻轻搅拌至黄油和巧克力融化。 4. 混合多用途粉，黄糖，可可粉，盐和杏仁碎，加入融化的黄油和巧克力，搅拌至成土壤状。 5. 倒入烤盘中，把面团摊开。放入冰箱冷藏备用。 布朗尼 2:40 1. 烤箱预热180摄氏度。 2. 8寸方形烤盘涂上黄油，铺上油纸。 3. 把蛋黄和蛋白分开，蛋白放入冷冻（冷冻过的蛋白可以增加蛋白霜的稳定度）。 4. 黄油和巧克力放入耐热的盆里，坐热水上让巧克力黄油融化。 5. 蛋黄，黄糖和香草精一起用蛋抽搅拌，坐热水上搅拌至糖融化。 6. 取走热水，用电动打蛋器打至蛋黄发白。 7. 加入融化的黄油和巧克力，轻轻搅拌至混合，不要过度搅拌。 8. 筛入面粉，可可粉，盐和牛奶，轻轻搅拌至混合，不要过度搅拌。 9. 从冷冻取出蛋白，加入几滴柠檬汁。中速打发至出现大气泡，加入1/3细砂糖， 10. 继续中速打发至出现小气泡，加入1/3细砂糖。 11. 继续中速打发至湿性发泡， 加入剩余的糖，低速打发至干性发泡。 12. 把1/3蛋白霜加入巧克力面糊里，轻轻翻拌至混合。 13. 在加入1/3蛋白霜，翻拌至混合。 14. 加入剩余蛋白霜，翻拌至混合均匀（搅拌至没有看到蛋白霜，但不能过度搅拌以免蛋白消泡）。 15. 把混合好的面糊倒入烤盘，撒上巧克力土壤。 16. 放入预热好的烤箱，180摄氏度烤30-35分钟。把竹签插入布朗尼中央，取出牙签，有一些蛋糕屑沾在牙签上就已经烤好了。 17. 从烤箱取出，晾凉。 -------------------------------------------------------------------------- This video has been uploaded to my YouTube channel only. Any unauthorised reproduction or distribution of this video is strictly prohibited. Email: dessertalchemy29@gmail.com #brownie #chocolatecrumbles #布朗尼