![]() Wrap and refrigerate for a few hours or overnight. Bake 28-30 minutes, or until a toothpick inserted in the center comes out almost clean. Using a wooden spoon, stir gently until combined. Sift ¼ cup of the flour into the chocolate mixture. That’s why I suggested a microwave-safe mixing bowl.Īdd vanilla to cooled chocolate mixture. Note: If chocolate doesn’t melt completely, you can microwave the bowl for 20 second and continue to stir. Stir until chocolate is completely melted and mixture is smooth. Pour over chocolate and let sit about a minute or until chocolate begins to melt. Place the butter and cream in a saucepan set over medium heat and bring to a boil. Put the chocolate in a microwave-safe mixing bowl. Line an 8 inch square pan with non-stick foil or line with parchment. ⅓ cup all-purpose flour (divided use) (45 grams) Small Batch Max Brenner Browniesġ0 ½ ounces dark chocolate (approx. At first I cut the pan into 9 squares, but wanting to fill people up on one single brownie, stomachache, I cut each square into 4 more squares to make 36 small brownies. If you can’t tell from the ingredients list, these brownies are super rich – not overly sweet, but rich. I also refrigerated the brownies before cutting. I usually love nuts, but in this case they seemed “in the way”. Like Jennifer, I used pecans instead of walnuts but I think these might have been better without the nuts or maybe with the nuts just on top. Max Brenner's production line allows each person to experience the flavors and aromas of a wide range of hot chocolate drinks made from specially spiced cocoa beans imported from various exotic locations around the world. Jennifer made the full batch, so I decided to try scaling it down to ⅓ of itself and baking it in an 8 inch pan. At Max Brenner, our hot chocolate is one of our most popular items - and we know just why. One issue with the Max Brenner recipe is that it’s for a 13x18 inch pan.
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