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A chocolate brownie for 22 cm ring pan.
Ingredients
For the brownie
- 200 ml plain flour
- 125 ml sugar
- 50 ml natural cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon espresso powder, optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla powder
- 1/2 tablespoon vinegar, cider or white
- 150 g butter, melted
- 100 ml milk
- 1 egg
- 50 g almonds
For the garnish
- 50 g milk chocolate ( chopped)
- 100 g dark chocolate ( chopped)
- 2 tbsp milk
Instructions
For the brownie
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Preheat the oven to 180° Celsius. Whisk the dry ingredients together in a medium - sized bowl. Whisk the egg, milk and sugar in another bowl, add vinegar and melted butter.
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Pour the wet ingredients into the bowl with the dry ingredients, stir for 30 seconds with an egg beater. Add the almonds, stir and pour the batter into the prepared 22 cm ring pan with a baking paper, placed on the bottom. Bake at 180° Celsius for approximately 20 minutes on the middle rack. Depending on the size and type of oven, the baking time can vary, so check periodically. You can check with a toothpick. Put the toothpick into the brownie and if it comes out clean the brownie is done. If the cake begins to burn on the top, cover the pan with an aluminium foil.
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Remove the brownie from the oven and let it cool. Unmold the cake by running a knife along the pan, then lay a flat plate over the top of the cake pan. Carefully flip over the cake onto the plate.
For the garnish
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In a saucepan over the medium heat, mix together the milk and the chocolate. Stir with a silicone spatula or wooden spoon until obtain a homogeneous mixture. Set aside to cool and pour the chocolate mixture over the brownie.
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Leave the brownie aside for 1 – 2 hours and serve.
