Hot chocolate made from dry mix serves here cocoa powder analogue.
Cooking this brownie is very easy, and makes it special additive from the remains of the mixture for the preparation of hot chocolate. You more like the option with mexican hot chocolate? Simply add one tsp. ground cinnamon along with dry ingredients and sprinkle each slice of the finished brownie with a pinch of chili powder.
Time: 1 hour. 45 min Difficulty: easy. Quantity: 24 brownies. Recipes used. volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr melted and chilled butter
- 1 tbsp. Sahara
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp. premium flour
- 0.5 tbsp. dry mix for hot chocolate or cocoa
- 1 tsp fine salt
- 0.5 tsp baking powder
- 350 gr semisweet chocolate chips (chocolate chips)
- 72 pcs. mini marshmallows
Recipes with similar ingredients: chocolate chips (granules), eggs, premium flour, marshmallows
Recipe preparation:
- Preheat the oven to 180 ° C. Lay out a shape of 20 by 30 cm. oiled foil. Mix the butter, sugar, eggs and vanilla in medium sized bowl. Add flour, mixture for cooking hot chocolate, salt and baking powder and mix, only to mix the ingredients. Add the chocolate chips. Evenly distribute the dough in a baking dish.
- Bake for 30-35 minutes. Ready brownie should start to lag behind. edges of the mold and solidify in the middle. Pull out of the oven right away sprinkle with the remaining chocolate chips and let stand until it not melted, about 5 minutes. Spread evenly melted chocolate with a spatula and let cool for 10 minutes. Use foil to remove the brownie from the mold and give it cool completely on the countertop. Cut into 24 squares and lay out for each 3 marshmallows for decoration.
