Choose unbleached flour to make this chocolate. masses.
The taste of this butter-based paste is similar to the taste of brownie, but spreads as easily as peanut butter; You can add it to ice cream or milkshake or make sandwiches with cookies (spread one of the halves of the double spread biscuit sandwich).
Time: 10 min In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1/3 Art. chocolate chips (chocolate chips)
- 2/3 Art. flour
- 3 tbsp. l cocoa powder
- 1/4 tsp baking powder
- Fine salt at the tip of a knife
- 1/2 tbsp. Sahara
- 6 tbsp. l (90 gr.) Butter at room temperature
- 1/2 tsp vanilla extract
Recipes with similar ingredients: chocolate chips (granules), flour, vanilla extract, cocoa
Recipe preparation:
- In a microwave, melt the chocolate chips in medium a bowl suitable for use in the microwave. First time start heating for 30 seconds, remove the bowl, stir and place for another 30 seconds.
- Microwave the flour in a small bowl, about 1 мин. Remove and mix well. Put another minute or until the temperature reaches 80 ° C. Sift the flour into a medium bowl, add cocoa powder, baking powder and salt (see note).
- Add sugar, butter and vanilla to melted chocolate and beat with an electric mixer at medium speed until homogeneous mass. Add the mixture with flour and stir on slow speed until it becomes one consistency. Turn off the mixer and knead the dough with your hands to achieve homogeneity. Exit: 1 tbsp. Keep in a refrigerator in airtight container for up to 5 days. Note Heated flour in microwave at 80 ° C reduces the risk of food Diseases associated with eating raw or undercooked products.
