- 320 grams bitter drop chocolate
- 125 grams of unsalted butter
- 30 grams of cocoa
- 1 teaspoon granulated coffee (1/2 cup water mixed with warm water
- 3 eggs
- 1.5 cups of powdered sugar
- 1/2 tea spoon sea salt
- 1 glass of flour
- 8 pieces of dried plums
Add the flour gradually. You can reduce or increase the amount of flour you use, depending on the ambient temperature. When the cake consistency is dark and fluid, do not add flour. If you want a more wet brownie, take it out of the oven at the end of 25 minutes.
How is it prepared?
First heat the oven at 180 degrees. Lubricate the heat-resistant muffin mold.
Melt the salt-free butter and bitter-drip chocolate together in a Bemaric method. When it starts to get wet, add the wet granulated coffee, sea salt and cocoa and mix until smooth. Then wait for the refreshment.
Fry the eggs with powdered sugar. Add a small amount of chocolate mixture and mix with a spatula until homogenous.
Add the flour gradually If the consistency is dark and fluid, do not add the whole flour.
Fill half of the greased muffin molds with brownie mortar. Place one piece of dried plums in the middle part. Fill them and gently shake to equalize the level.
Bake for a minimum of 25 minutes and a maximum of 30 minutes in the oven at 180 degrees preheated.
If you dip a toothpick into a fried brownie, and you see some dirt on the toothpick and a slight damp look, then you’ve got something fabulous.
After waiting for the brownie from the oven to warm up at room temperature, consume it with good manners.