Graphic1  核桃布朗尼1 (10) 




無鹽奶油140g 黑巧克力200g 黃砂糖200g 香草精2茶匙 2 蛋黃1 低筋麵粉85g 核桃75g,稍微烤過切碎 防潮可可粉,撒在蛋糕表面


1.          烤箱預熱至160°C18cm的正方形模型抹上奶油(鋪上烤盤紙)。奶油和巧克力放入鋼盆內,放在加熱的盆子上隔熱水加熱(不讓鋼盆底部接觸到熱水)。當奶油和巧克力溶化後,離水,讓材料冷卻,加入糖、香草精和一小撮鹽,混合均勻。一次加入一個蛋攪勻,混合均勻後再加入另一個蛋,加入蛋黃和麵粉,拌勻即可。

2.          核桃拌入麵糊內,倒入模型內,表面抹平,放入烤箱內烤約40分鐘或烤至竹籤插入蛋糕中央取出只有沾粘少許麵糊即可(不是粘粘的麵糊),冷卻後,移置散熱架上,去除烤盤紙,切成12塊蛋糕,食用前撒上可可粉。







1.          我很喜歡這個食譜,味道很香,而且改成小的長方形磅蛋糕7x3cm,可以做成5份,蛋糕的中央是柔軟的,可可的香味很足夠。

2.          改成170℃烘烤30分鐘。

3.          黃砂糖的份量改為110g





   140g unsalted butter

   200g dark chocolate

   200g light muscovado sugar*

   2 tsp vanilla extract

   2 eggs

   1 egg yolk

   85g plain flour

   75g walnuts, lightly toasted, chopped

   Sifted cocoa powder, to dust


   Preheat the oven to 160°C. Grease and line the base of an 18cm square cake pan. Place the butter and chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch water). When butter and chocolate have melted, remove from heat and allow to cool slightly. Beat the sugar, vanilla and a good pinch of salt into the mixture. Whisk in the eggs one at a time, beating well after each addition, then add egg yolk and flour, beating until smooth.

   Fold in the walnuts and pour mixture into pan, smoothing the top. Bake for 40 minutes or until a skewer comes out with a few moist crumbs attached (not sticky batter). Allow to cool, then turn onto a wire rack and peel off lining paper. Cut into 12 neat squares and dust with cocoa before serving.



Brownies will keep for 2-3 days in an airtight container in the fridge or can be frozen for up to 2 months.




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