Brownie is rightly known as a fashionable treat: a glossy crust on top, an airy viscosity of a biscuit inside, a velvety chocolate flavor is a terrific dessert. But for perfection, there are no borders: by combining an intense chocolate texture with nut mousse, you can reach the sky-high culinary heights in the eyes of friends and family.
Ingredients
- Dark chocolate is not less than 65 percent - 200 g
- Butter 82, 5 fat content - 100 g
- Eggs - 2 pcs.
- Sugar - 140 g
- Baking powder - a quarter teaspoon
- Flour - 35 g
- Cream cheese - 150 g
- Peanut Butter - 75 g
Cooking method
- Oil and chocolate melt in a sauté pan or on a water bath - on low heat, stirring constantly. The mass should become homogeneous and glossy-shiny
- Beat eggs and sugar for a quarter of an hour - before converting into a lush snow-white mousse
- In a mix to enter a baking powder, a flour, continuing to whip - to pour accurately chocolate
- After shifting the dough into a confectioner's bag, cast small biscuits onto the parchment. Bake in a preheated to 180 degree oven for eight to twelve minutes. Dessert should not be dry - once the top layer has frozen and started to crack, it is necessary to monitor the readiness of the dough. Billets cool and place in the refrigerator
- For cream: combine cream cheese (Hochland or Almette) with a thick peanut butter (you can take pistachio or almond), beat with a mixer
- Biscuit pieces interlace with cream. Chocolate dessert can be easily transported or stored in the refrigerator for a week