Make a simple biscuit dough with the addition of soluble coffee and chocolate. Put the nut paste on top and twist gracefully завитки по поверхности теста. 
Time: 42 мин.Difficulty: medium Quantity: 20 cakes The recipes used volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 450 gr semisweet chocolate chips (portioned), plus 340 column
- 170 gr unsweetened chocolate
- 3/4 Art. homogeneous peanut butter
- 3 tbsp. l instant coffee granules
- 450 gr butter
- 6 eggs category CB
- 2 tbsp. l vanilla extract
- 2 and 1/4 Art. Sahara
- 1 and 1/4 Art. premium flour (portioned)
- 1 tbsp. l baking powder
- 1 tsp coarse salt
Recipes with similar ingredients: Semi-Sweet Chocolate, Peanut pasta, coffee, biscuit dough, vanilla extract, flour varieties, eggs
Recipe preparation:
- In a medium-sized bowl in a water bath, melt the creamy oil, 450 gr. chocolate chips and unsweetened chocolate. Give lightly cool off. In a large bowl, mix (do not beat) eggs, coffee granules, vanilla extract and sugar. Mix the warm chocolate mixture with egg and let cool to room temperature.
- Preheat the oven to 180 ° C. A baking sheet measuring 30x46x4 cm. grease with butter and sprinkle with flour. In a medium-sized bowl mix a glass of flour, baking powder and salt. Add chilled chocolate mix. In a medium-sized bowl, mix the remaining 340 column chocolate chips with 1/4 tbsp. flour, then add them to chocolate dough. Pour the dough into the prepared pan. Lay out peanut butter on a chocolate mixture and make curls by spending with a knife through pasta and dough.
- Bake for 20 minutes, then tap the baking sheet on the surface. ovens to let out air bubbles between the mold and the dough. Bake for another 10-15 minutes. to dry toothpicks. Look not overexpose in the oven. Allow to cool completely, soak in fridge and cut into big squares. Marble recipe brownie.
