Brownies with white chocolate – a detailed recipe cooking. 
Time: 35 мин. Complexity: easy Quantity: 20 brownie cakes The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 370 gr. dark chocolate
- 255 gr. chopped white chocolate
- 150 gr. crumbled lollipop
- 370 gr. butter
- 6 eggs
- 340 gr Sahara
- 1 tbsp. l vanilla extract
- 1.5 tbsp. plus 2 tbsp. l premium wheat flour
- 1 tsp fine salt
- About 2 tsp powdered sugar
- Additional equipment: 20 candles for registered pie (optional)
Recipes with similar ingredients: dark chocolate, white chocolate, vanilla extract, candy sticks, icing sugar, flour premium egg
Recipe preparation:
- Preheat the oven to 180 ° C. Cover the sides and bottom of the mold for roasting 33x23x5 cm in size with foil or parchment paper. in a large saucepan with a thick bottom, melt the cream over low heat butter and dark chocolate. Whisk in a bowl or large measuring bowl eggs with sugar and vanilla extract. Give the chocolate mix Cool a little, then add eggs with sugar and beat well. Stir in flour and salt. Then add white chocolate and candies. Beat until the ingredients are mixed and put in prepared form.
- Bake for about 25 minutes. Brownies are ready when the surface dries until paler brown spots appear, and the middle will remain dark, dense and viscous. Despite the fact that the layer big, keep checking it: the difference between wet brownies and dry in just a few minutes. Remember also that the process preparations will continue until they cool.
- To feed, cut brownie into squares while the base is still warm, and put on a large plate, sprinkled with powdered sugar, rubbing it spoon through a small strainer. Insert candles if desired. Light up them and enjoy the festive atmosphere.
