I am thinking about carving a Z3 (mirror inverted) stamp... It's like a new little logo and I am somehow into it. Like a little word play. Strange because I only got the Z3 mirror inverted due to the aceton transfer ^^
Then let's end with my brownie recipe.
(Which is not mine but the family one I only adapted a little bit... ^^)
The normal one is quite easy...
- 150 g (to be honest I always take 200 g) dark chocolate, but the real good dark chocolate with 70 % cacao or more! No chocolate for coating or milk chocolate or cheap chocolate... it makes so much of a difference in the taste!
- 250 g butter
- 1 3/4 cup demara sugar (the real one which is not processed and NOT just coloured ^^ this is also so important for the taste)
- 1 cup floor (in germany type 405, I think this would be like the all-purpose-floor?)
- 5 eggs (size M)
- a little bit vanilla or vanilla sugar
- let the butter soften at room temperature, mix it with the sugar and then with the eggs...
- add the vanilla and the floor...
- melt the chocolate and add it to the dough
- preheat the oven to 180 °C
- back it for 30 min (it will still be a little bit fluid inside, it will set while cooling down) for the original taste
- back it for about 40 min to get a more dry normal chocolate cake consistency (but why make a brownie then? ^^)
But there is a lot of stuff which taste great and can be put inside the brownie... I love the taste with amaretto. Just all kind of nuts are great, whether powdered, chopped, roasted... marshmellows are also cool... dried fruits... Puh, no end to that!
And don't be worried about the amounts. No egg is the same, demara sugars from different companies also tend to be different and so on... The recipe always works whether the dough is a little bit more fluid or not :)
But never add baking soda! Never!
If you won't eat the brownie that day I hoghly recommend to cover the brownie with chocolate. Either with chocolate coating or with chocolate with some coconut oil added...
And then: Add tentacles formed out of marzipan! For this you just have to mix marzipan with a lot of powdered sugar until it is really "hard".
My latest one with tentacles (from this blog entry).
You can find more of my tentacle cakes here.
Brownies in a jar / Zebra brownies:
For my zebra brownies I made a dark chocolate / coffee version and a white chocolate / vanilla version.
Then the real work started... I had to adapt the temperature and the baking time. Puh, the first ones where really fluid (although they still taste great ^^), for some I used way too much dough and during baking the whole brownie said hello over the edge of the jar!
In the end the best conditions (for my oven!) were the following ones:
- Fill 1/2 to max. 2/3 of the jar with dough
- use 175 °C
- bake the whole stuff for about 40 min
If some brownie went over the edge just cut it away and then close it ^^
Okay... I don't like enter recipes in my blog. To make a brownie is such an easy recipe! But only to get this written down it took... some time.
Edit: The editing functions of blogger are today somewhat strange... and not doing what I want them to do. Grrrml... First time ever this happens so badly with blogger.