Question ID: 2000-4534-0-1-3-4
Recipe Description
100g Cocoa100g Butter - The quantity of butter depends on how fudgy you want your brownie to be. The minimum amount you should use to get a normal brownie texture is 100g. In case you wanted a very fudgy brownie, I'd set the maximum at 250g200g Sugar4 Eggs100g Self-Raising Flour100g Dried Coconut
In a saucepan:- At low temperature, melt the butter- Add the sugar and stir till you get a homogeneous mix- Add the cocoa and continue stirring so the mixture doesn't catchWhen the cocoa mixture is melted and combined cool sightly.
To avoid curdling in hot preparations with eggs, we have to cool the mixture before we add the eggs. So once it's cooled:- Stir in the eggs till you get a homogeneous mixture- Add the flour- Add the coconut
- Bake the brownie for 45 min at 180ºC (356F) on a middle shelf (check after 30 min and cover with another piece of baking parchment if the crust is browning too much)- Cool in and cut into squares
For the presentation I suggest to peel 3 mandarine sections and dust some caster sugar on the brownie. I also put a dried cranberrie on top of the brownie to add a touch of colour/contrast to the composition.
Question & Answer
Question: Choose the best image for the missing blank to correctly complete the recipe.
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