Cinnamon Brownie
I put cinnamon powder in the brownie and it tastes much better It doesn't smell much cinnamon, but I like it because it seems to deepen the taste.
0 serving
Within 0 minutes
서현마미
Ingredients
  • Dark chocolate
    150g
  • Butter
    80g
  • Sugar
    120g
  • Salt
    2g
  • egg
    2ea
  • Gravity powder
    80g
  • cocoa powder
    1Ts
  • Baking powder
    1/2ts
  • cinnamon powder
    1ts
  • pecan
    2handful
Cooking Steps
STEP 1/3
Place eggs at room temperature in advance.
Mix the wheat, cocoa powder, baking powder, and cinnamon powder and place them in a sieve 3 times.
Stir-fry pecans in an oil-free pan and cut them into small pieces.
Put butter and dark chocolate in a bowl and melt them in a medium bath. Add sugar and salt when warm, stirring until sugar is half dissolved. I used a thick sea salt, but I stirred it so gently that the salt can be chewed occasionally even after baking it
STEP 2/3
Let cool lukewarmly, then add eggs one at a time and mix. Don't mix for too long, just mix until the eggs are evenly mixed. Add the sifted powder and mix lightly with a rubber spatula.
STEP 3/3
When the powder is almost mixed, add chopped pecans, mix lightly, and pour into a mold covered with parchment paper. Flatten the top and bake in an oven preheated to 185 for 23-25 minutes. If it's cooked too much, the texture will be dry, so please look at the situation and cook it^^*
1818 cm square frame one unit Dark Chocolate - Cocoa Content Over 55%, Butter - Seoul Milk Non-salt Butter, Sugar - Unrefined Brown Sugar Eggs - Radiant Oil Eggs, Cocoa Powder - Unsweetened Cocoa Powder (Valona), Baking Powder - Bio-Collaborative Products
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