Double Chocolate Brownie
Ingredients
Part Acabamento
Part Preparo
Process
01. Place Zeelandia Brownie and corn oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute using a paddle attachment.
03. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour the batter into a greased rectangular form / baking tray (28 x 40 x 4 cm).
05. Spread the chopped semi-sweet chocolate over the batter.
06. Bake at 180ºC for approximately 30 minutes in a convection oven on a French bread baking sheet.
07. Cool down. Unmold.
FINISHING
01. Heat ChocoBlanc and ChocoNut Chocolatier separately in a water bath or microwave until the desired consistency is reached.
02. Using a pastry bag with a plain tip, draw on the surface of the cake alternating the chocolates.
03. Cut into slices approximately 5 x 26 cm each.
Tips
* Turbo Oven: 150ºC for approximately 25 minutes.
- The semi-sweet chocolate can be substituted with milk chocolate.
Yield
7 Units of 320 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Container , Plain Tip , Rectangular Pan (26 X 18 X 4 Cm)
Suggested shelf life
96
Nutritional table
| A serving of Porção de 60g contém (em média): contains (on average): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 268 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % VD (*) |
| Sódio (mg) | 37 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.
Double Chocolate Brownie
Ingredients
How to make it
PREPARATION
01. Place Zeelandia Brownie and corn oil in the mixer.
02. Mix on low speed (speed 1) for approximately 1 minute using a paddle attachment.
03. Add the eggs and beat on medium speed (speed 2) for approximately 3 minutes.
04. Pour the batter into a greased rectangular form / baking tray (28 x 40 x 4 cm).
05. Spread the chopped semi-sweet chocolate over the batter.
06. Bake at 180ºC for approximately 30 minutes in a convection oven on a French bread baking sheet.
07. Cool down. Unmold.
FINISHING
01. Heat ChocoBlanc and ChocoNut Chocolatier separately in a water bath or microwave until the desired consistency is reached.
02. Using a pastry bag with a plain tip, draw on the surface of the cake alternating the chocolates.
03. Cut into slices approximately 5 x 26 cm each.
Tips
* Turbo Oven: 150ºC for approximately 25 minutes.
- The semi-sweet chocolate can be substituted with milk chocolate.
Yield
7 Units of 320 g
Equipment
Oven , Mixer , Piping Bag , Paddle Attachment , Scale , French Bread Baking Sheet , Knife , Container , Plain Tip , Rectangular Pan (26 X 18 X 4 Cm)
Suggested shelf life
96 hours
Nutritional table
| Porção de 60g contém (em média): | %DV(*) | |
|---|---|---|
| V. Energético (kcal) | 268 | % VD (*) |
| Carboidratos (g) | 33 | % VD (*) |
| Açúcares totais (g) | 18 | % VD (*) |
| Aç adicionados (g) | 17 | % VD (*) |
| Proteínas (g) | 3.5 | % VD (*) |
| Gorduras totais (g) | 15 | % VD (*) |
| Gorduras saturadas (g) | 5.3 | % VD (*) |
| Gorduras trans (g) | 0 | % VD (*) |
| Fibra Alimentar (g) | 1.8 | % VD (*) |
| Sódio (mg) | 37 | % VD (*) |
*% Daily values based on a 2,000 Kcal diet, or 8,400 Kj. Your daily values may be higher or lower depending on your energy needs.