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Wednesday, February 2, 2011

Caramel Brownies

MATERIALS:
150 grams of margarine
2 eggs
125 grams of honey
4 tablespoons water
125 grams brown sugar
200 grams wheat flour
1 / 2 teaspoon baking powder
125 grams cooking chocolate, melted
 
TOPING I:
30 grams butter
2 tablespoons vanilla syrup
400 ml of liquid milk
 
TOPING II:
100 grams of cooking chocolate, melted
25 grams of liquid margarine
 
HOW TO MAKE:
Beat margarine, brown sugar, and eggs. Once soft, put honey, water, cooking chocolate. Set aside. Sift flour and baking.
Enter into a dough with cooking chocolate. Stir then pour into molds. Oven until cooked.
Cook the mixture while stirring until toping I and form a caramel brown (about 30 minutes) and then flush to the top of the cake.
Mix liquid margarine and chocolate cooking liquid (material toping II). Sprinkle on top of toping I. Use a toothpick to form marble. Refrigerate and cut into pieces.

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