There is so much chocolate in this iced chocolate brownie that it even tastes slightly bitter. The dough is slightly dry, crumbly, fluffy and loose. The glaze is fine, which makes the taste optimal when combined with dry dough.
It is necessary
- For the test:
- - vanillin;
- - flour - 1, 5 cups;
- - baking powder - 1 tsp;
- - salt - 1/4 tsp;
- - vegetable oil - 2/3 cup;
- - sugar - 2/3 cup;
- - eggs - 3 pcs;
- - chocolate - 100 g;
- - cocoa - 2 tablespoons;
- - milk - 0.5 cups.
- For glaze:
- - icing sugar - 2 tsp;
- - starch - 0.5 tsp;
- - chocolate - 100 g;
- - milk - 0.5 cups.
Instructions
Step 1
Combine the cocoa and milk in a small saucepan. Put the broken chocolate into pieces and put on fire. Heat, stirring constantly, until the mixture is smooth and smooth. Do not bring to a boil.
Step 2
Remove the saucepan from heat. Remove the eggs from the refrigerator ahead of time and bring them to room temperature. Whisk them together with sugar until fluffy. Continuing to beat, pour the oil into the mixer blades in a thin stream. Make the mass thick, but lush at the same time.
Step 3
Pour melted chocolate under the rotating blades. Add flour, baking powder, vanillin and salt. Stir the mixture gently. As a result, you should get a thick dough pouring in a thick ribbon.
Step 4
Grease the rectangular shape with oil. Pour the dough inside. Preheat oven to 200oC, place pan inside and bake for half an hour. Remove the finished cake from the oven. Cool slightly and cut into rectangles without removing from the mold. Cover with icing and now let it cool down completely.
Step 5
Pour cold milk into a small saucepan, stir in the icing sugar and starch into it. Put the pan on fire, add the chopped chocolate. Stir constantly until the mixture becomes smooth. If the starch curls up into lumps, rub the icing through a fine sieve.
