Double-layered chocolate brownies on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/dvuxslojnye-shokoladnye-brauni/Notes on ingredients.

      Flour. Since the dough in this recipe is shortbread, flour is not needed strongly. Ordinary flour of the highest grade with a protein content of about 10% is suitable. Even better is flour for cakes with 8-9% protein. With a stronger bread flour, the dough will turn out to be tougher.

      Butter. In this case, it is better to use oil with a fat content of 80% or higher. With it, the dough will turn out to be more crispy than with lower-fat butter.

      Sugar. For the dough, it is better to use ordinary white sugar with small crystals, which dissolve better and faster in the dough. For the chocolate layer, the choice of sugar is not important.

      Eggs. The egg size is medium, C-1 or M is about 55 g in weight. For a better dough condition, use eggs at room temperature.

      Nuts. I use hazelnuts in the recipe, but others are also suitable – walnuts, pecans, cashews, pistachios. Almonds may be a little harsh, but it's a matter of taste.

      Cocoa powder. I use alkalized cocoa, but regular cocoa powder is also suitable. The difference will be that it will give a less saturated color than the alkalized one. Nesquik and similar instant cocoa drinks are not suitable here.

      Chocolate. According to the classics, dark chocolate is optimal for brownies. Dessert is also quite suitable, but keep in mind that with it the sweetness will be more intense.

      We proceed to cooking.

      We prepare a shortbread dough to do this, combine flour, sugar, salt and cold butter. We grind everything to a state of coarse crumbs. This can be done in a food processor or by hand. If you rub with your hands, pre–rub the oil on a coarse grater - it will be easier and faster this way.

      We lubricate the mold with vegetable oil and cover it with parchment. We pour the crumbs into it and tamp it down.

      Bake in a preheated 180 degree oven until golden brown, about 10 minutes.

      Condensed milk is mixed with cocoa, vanilla, flour, baking powder and beaten egg.

      Finely chop the chocolate, chop the nuts not very finely. Add them to the chocolate mass.

      Stir until the nuts and chocolate are distributed.

      then

      pour this mass over the baked cake and send it to the oven for another 20 minutes.

      Remove the mold from the oven and let the brownies cool right in it. Remove from the mold and cut into rectangular pieces with a sharp knife.

      Have a nice tea party!



       This recipe for double-layered chocolate brownies has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!