Double Layer Brownie
by Editorial Staff
Brownies, as we know, are made with the addition of cocoa, sometimes chocolate, so that it gets the right taste and color. But that doesn’t mean there is only one correct recipe. I recently came across an interesting solution.
Cook: 1 hour 30 mins
Servings: 8-10
Ingredients
- Butter – 150 grams (50 g – in a dark layer, 100 g – in a light layer)
- Wheat flour – 120 grams
- Dark chocolate – 100 grams
- White chocolate – 180 Grams
- Sugar powder – 40 Grams
- Cocoa – 45 Grams
- White sugar – 200 Grams
- Egg – 2 Pieces
- Cream liqueur – 6 Tbsp. spoons
- Salt – 0.25 Teaspoons
Directions
- First, melt the dark chocolate in a convenient way.
- In another bowl, beat the sugar and eggs into a single consistency.
- Toss the cocoa, salt and flour separately.
- Now combine all three mixtures by kneading the dough. Also pour in the liquor.
- Spread the batter over a rectangular baking dish. Bake it for 17 minutes at 180 degrees.
- At this time, make a light layer. Melt the chocolate and combine with soft butter.
- Then add the icing sugar. Beat the mixture for a few minutes.
-
When the brownie is completely cool, apply an even layer of frosting.
- Chill brownies for 1 hour in the refrigerator. Then slice and serve.
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