I've discovered over the past two years mistress of the kitchen of the Anglo-Saxon countries, especially the sweet and the brownie is definitely my favorite.
The recipe for these I took from bought a book from my sister in London , and I must say that the result was excellent. Also because I'm not really very good with the sweet in the sense that if we deviate slightly from the recipe is easy to make a real mess and accuracy is not among my talents! However, considering that the ingredients for these brownies them I dosed a little 'eye because the balance had decided to not work at all, I'm really happy ...
Here's the recipe:
350 grams of dark chocolate (50-60% cocoa) to pieces
250 g muscovado sugar cane
85 g
flour 1 tablespoon baking powder (about half a bag)
1. Heat the oven to 160 ° C (if you put it in the oven to gas 3, if you have a convection oven at 140 ° C ), butter and flour a square baking pan for about 23 cm . Melt the chocolate in a double boiler with butter, stirring well, then leave to cool.
2. Beat eggs with electric mixer until they are swollen and foamy (change color, become very clear), add sugar and continue stirring. Slowly we combine chocolate and butter mixture, then yeast and continue to knead.
3. Pour the mixture into the mold and bake for 30-35 minutes, or until the cake is not hard. You can check the cooking by inserting a toothpick in the center, should stick to stick slightly. It 's normal that it remains a bit' soft in center but will solidify on cooling.
4. Let cool on a rack (so that circles in the air also, I have put on the rack of the oven) for at least an hour, then cut into a square and let cool completely, always on the grid.
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