Easy! Chocolate Brownie! Recipe by Fumie's Recipe
Cooking Instructions 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 2 Line a square pan with parchment paper. Roughly chop milk chocolate and almonds. Set aside. 3 Cut bitter chocolate into small pieces and slice unsalted butter. Put bitter chocolate and butter in a bowl, if possible an aluminum or a stainless steel bowl. Mix flour and cocoa, and sift it twice. Preheat an oven to 190℃ / 374F. 4 Pour plenty of hot water, 50℃ / 122 F, into a deep-sided container. Mix water and boiling water in the same ratio, so it reaches about 50℃ / 122 F. Put the bowl with bitter chocolate and butter in hot water. Leave it for 30 sec and then melt it until smooth. Transfer the melted chocolate to a large bowl. 5 Put eggs in a small bowl. Beat it lightly, add granulated sugar and stir roughly. Add a small amount of boiling water to that hot water you just used it. Warm the egg mixture with hot water until 35℃ / 95F, about body temperature. 6 Add the egg mixture to the melted chocolate in 5-6 parts. Stir well with a whisk each time. Mix it with an electric mixer on low speed for 4-5 mins until whitish a little. 7 Add dry ingredients and stir gently with a whisk until smooth. Use a spatula to fold the chopped milk chocolate into the batter. Fold the chopped almonds into the batter. 8 Pour it into the cake pan and flatten it. Bake it at 170℃ / 338 F for 23 mins. (Preheat to 190℃ / 374F.) After baking, immediately drop the pan to your work surface to prevent the cake from shrinking. 9 Cool it down for around 15 mins. Take the cake off from the pan, Divide it into 8-10 pieces. 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 1 My Youtube Recipe Channel→Fumie's Recipe Please come to see！ 2 Line a square pan with parchment paper. Roughly chop milk chocolate and almonds. Set aside. 2 Line a square pan with parchment paper. Roughly chop milk chocolate and almonds. Set aside. 3 Cut bitter chocolate into small pieces and slice unsalted butter. Put bitter chocolate and butter in a bowl, if possible an aluminum or a stainless steel bowl. Mix flour and cocoa, and sift it twice. Preheat an oven to 190℃ / 374F. 3 Cut bitter chocolate into small pieces and slice unsalted butter. Put bitter chocolate and butter in a bowl, if possible an aluminum or a stainless steel bowl. Mix flour and cocoa, and sift it twice. Preheat an oven to 190℃ / 374F. 4 Pour plenty of hot water, 50℃ / 122 F, into a deep-sided container. Mix water and boiling water in the same ratio, so it reaches about 50℃ / 122 F. Put the bowl with bitter chocolate and butter in hot water. Leave it for 30 sec and then melt it until smooth. Transfer the melted chocolate to a large bowl. 4 Pour plenty of hot water, 50℃ / 122 F, into a deep-sided container. Mix water and boiling water in the same ratio, so it reaches about 50℃ / 122 F. Put the bowl with bitter chocolate and butter in hot water. Leave it for 30 sec and then melt it until smooth. Transfer the melted chocolate to a large bowl. 5 Put eggs in a small bowl. Beat it lightly, add granulated sugar and stir roughly. Add a small amount of boiling water to that hot water you just used it. Warm the egg mixture with hot water until 35℃ / 95F, about body temperature. 5 Put eggs in a small bowl. Beat it lightly, add granulated sugar and stir roughly. Add a small amount of boiling water to that hot water you just used it. Warm the egg mixture with hot water until 35℃ / 95F, about body temperature. 6 Add the egg mixture to the melted chocolate in 5-6 parts. Stir well with a whisk each time. Mix it with an electric mixer on low speed for 4-5 mins until whitish a little. 6 Add the egg mixture to the melted chocolate in 5-6 parts. Stir well with a whisk each time. Mix it with an electric mixer on low speed for 4-5 mins until whitish a little. 7 Add dry ingredients and stir gently with a whisk until smooth. Use a spatula to fold the chopped milk chocolate into the batter. Fold the chopped almonds into the batter. 7 Add dry ingredients and stir gently with a whisk until smooth. Use a spatula to fold the chopped milk chocolate into the batter. Fold the chopped almonds into the batter. 8 Pour it into the cake pan and flatten it. Bake it at 170℃ / 338 F for 23 mins. (Preheat to 190℃ / 374F.) After baking, immediately drop the pan to your work surface to prevent the cake from shrinking. 8 Pour it into the cake pan and flatten it. Bake it at 170℃ / 338 F for 23 mins. (Preheat to 190℃ / 374F.) After baking, immediately drop the pan to your work surface to prevent the cake from shrinking. 9 Cool it down for around 15 mins. Take the cake off from the pan, Divide it into 8-10 pieces. 9 Cool it down for around 15 mins. Take the cake off from the pan, Divide it into 8-10 pieces. 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