Brownie au chocolat au lait

Servi directement dans le moule, ce brownie est fait pour être partagé. La pâte au chocolat au lait, au sucre brun et au cacao cuit 23 à 28 minutes au four, jusqu'à ce qu'une fine croûte se forme sur un cœur encore tremblotant. Les pépites de chocolat blanc fondent ensuite doucement sur le dessus.

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By The Lockdown Chef

Contient huevos
Contient lácteos

Durée totale

35m

Facile

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Ingrédients

6.13oz unsalted butter
7oz milk chocolate
2 eggs
7.88oz soft brown sugar
3.5oz plain flour (if using gluten free add 1 tsp of xantham gum)
1.05oz cocoa powder
1.05oz white chocolate chips

Ustensiles nécessaires

Fouet;Four;Micro-ondes;Poêle Ninja Foodi ZEROSTICK

Instructions

Step 1
Chop the chocolate and butter into pieces and melt in the microwave in 30 sec burst, when half of it is melted take out and mix with a spoon until fully melted and emulsified

Step 2
In a large bowl whisk the eggs and sugar to a smooth paste

Step 3
Sieve the flour and cocoa powder and whisk again until thick and fully incorporated

Step 4
Fold the cooled chocolate mix into the eggs and flour mixture

Step 5
Place in mixture in the zerostick pan and bake in a preheated oven at 180°C (160°C for fan-assisted oven) for 23-28 min until crust is formed and the centre is slightly wobbly. The longer you bake the firmer the brownie gets!

Step 6
Take out the oven and sprinkle some white chocolate chips, push them slightly into the brownie and allow to melt

Step 7
Leave to cool slightly for 10-15 mins and serve in the pan, topped with ice-cream