달지 않고 찐한 카카오 크럼블 브라우니 만들기 : Fudgy Brownie Recipe : ブラウニーを作る｜Brechel

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate has less sugar and can be more intense in flavor.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and often less expensive.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Cut and line the parchment paper into a square mold.

Cut unsalted butter into proper size.

If using cool butter, bake instantly; if using room temperature butter, refrigerate for 30 minutes before baking for a crispy crumble.

Place unsalted butter in a bowl and sieve almond powder, cacao powder, and cake flour into it.

Add sugar and whisk until lumpy.

Hold the crumble together with hands to create small and big crumble pieces.

Bake the crumble at 170°C (338°F) for 10-12 minutes.

Measure unsalted butter and dark chocolate, and place them in a bowl.

Melt the mixture in the microwave or in a double boiler, then mix well.

Add sugar and mix, then add one egg and mix thoroughly, followed by the second egg.

Sieve cake flour and cacao powder into the mixture and mix well.

Place the cooled cacao crumble on the bottom of the mold and flatten it.

Pour the brownie batter over the crumble and spread it evenly.

Bake for about 8-9 minutes, until a stick comes out slightly stained with batter when poked.

Allow to cool completely, then remove the parchment paper and flip the brownie upside down.

Cut the brownie into proper sizes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens