黑巧克力布朗尼是我家最常做的甜點之一。直到到了法國後, 我試了將黑巧克力布朗尼搭配覆盆子; 若是與加入堅果的布朗尼相比, 我較偏好覆盆子它獨特的香氣, 它的微酸巧妙的平衡了黑巧克力濃膩。
100公克 純可可粉
320公克 有機細蔗糖
60公克 中筋麵粉
1茶匙 泡打粉
1小搓鹽之花
250公克 無鹽奶油, 融化
4顆 有機雞蛋 (室溫）, 打散
(1 茶匙 Queen牌 香草籽糊 vanilla bean paste - 若可以取得)
120公克 冷凍覆盆子
200公克 黑巧克力(我使用 Lindt 牌 85% 可可成份固體 cocoa solids), 折成約3公分巧克力塊
(* 我刻意將黑巧克力折成較大的塊片是為了增添口感)
烤箱預熱至160C
1. 將一方形24公分烤模鋪上烤紙 (底部 + 周邊)
2. 於一大碗中, 均勻混合糖、可可粉、麵粉、泡打粉與鹽之花
*若使用香草籽糊, 請加入蛋液稍稍打勻即可
3. 加入蛋汁, 輕輕攪拌
4. 加入融化的奶油, 輕輕攪拌、混和
5. 拌入黑巧克力塊和覆盆子
(步驟 3-5 儘可能輕巧以 fold 折拌的方式混勻, 避免過度攪拌)
6. 倒入模具烤35分鐘
7. 烤箱熄火, 烤箱門微開, 布朗尼繼續放10分鐘
8. 10分鐘後, 取出放置微溫即可切塊
English Version:
Rich, gooey dark chocolate & raspberry brownies
This is one of our mostly made sweet treats. It is until recently, I paired it up with some raspberries. Instead of adding nuts to my brownies, I prefer the aroma and delicate acidity of raspberries. This acidity works well with the richness of dark chocolate.
100g cocoa powder (100% pure cacao)
320g organic golden caster sugar
60g organic plain flour
1 teaspoon baking powder
1 pinch of fleur de sel
250g unsalted butter, melted
4 organic eggs (in room temperature), beaten
1 teaspoon of Queen's vanilla bean paste (if available)
120g frozen raspberries
200g dark chocolate, break into 3 cm pieces (I used Lindt 85% cocoa solids)
(* I prefer mixing in slightly larger chocolate pieces to give it more texture)
Preheat the oven to 160C
1. Line a 24 cm square tin with baking paper.
2. In a large mixing bowl, mix well the sugar, cocoa powder, flour, baking powder and fleur de sel.
* If using vanilla bean paste, add 1 teaspoon to the egg mixture and whisk lightly.
3. Add the egg mixture and mix gently.
4. Pour in the melted butter and mix gently until combined.
5. Fold in the chocolate pieces and raspberries.
6. Pour the mixture into the square tin and bake for 35 minutes.
7. Turn the oven off, leave the oven door slightly opened and rest the brownie in the oven for 10 minutes.
8. Remove the brownie from the oven; allow it to come to lukewarm and cut into square pieces.
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