Acute truffle chocolate brownie with red pepper Bashny.Net

Brownie can be served both cold and warm.

Warm brownies have a more delicate flavor, slightly reminiscent of the structure of the cake.

It can be cool to room temperature: cakes quickly freeze and will not appear moist. It is best to serve them chilled (to bear a few hours in the fridge).

Cold brownie like chocolates or cakes all familiar "potato", but with a more refined and rich taste of chocolate.

You can not overdo or overdry brownies, otherwise they will lose their chocolate flavor and become dry.

Do not rely only on the time shown in the recipe. Check for scent, if you feel the chocolate flavor in the kitchen - check the readiness with a toothpick (brownies should be slightly damp). If the toothpick covered with smooth layer of dough - cook for another 2-5 minutes. If you notice a small toothpick remnants of dough - brownies ready

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Ingredients:

Dark chocolate 230 g
Butter 110 g
Egg 4 pcs.
Sugar 225 g
Brown sugar 150 g
Flour 180 g
Cocoa powder '40
Cayenne pepper 3/4 to 1 tsp (Taste)
Baking powder 0.5 hours. L.
Salt 0.5 hours. L.

Vanilla ice cream to feed



Preparation:

1. Preheat oven to 175 degrees. Grease a baking dish with oil.
Melt the chocolate. Add butter and mix well. Remove from heat, add sugar and stir until dissolved.

2. Sift the flour, cocoa, salt, baking powder and pepper.

3. Beat one egg in the bowl with chocolate. Thoroughly whisk whisk. Then repeat the process until you have added all 4 eggs.

4. After start adding a tablespoon of prepared mixture of cocoa and flour, stirring all again (to avoid forming lumps).

5. Pour the dough on a baking sheet, spread it evenly with a spatula and bake at 175 degrees in the oven for 35-40 minutes.

6. When the cake has cooled, cut it into portions cakes, on top of a little sprinkle of cocoa powder and serve with a scoop of ice cream.