Pour the batter into the prepared pan, and smooth with an offset spatula. Use the back of a spoon to create 20 shallow indentations in the batter. Fill each with 1 Tbs. of condensed milk, then drag a butter knife through the milk and batter. Bake until the brownies are glossy and just barely firm, 25 to 30 minutes. Cool to room temperature. Use the parchment or foil overhang to lift the brownies from the pan, then cut into 24 pieces. Store in an airtight container for up to one week at room temperature.
What a disaster! And yes, the sweetened condensed milk sunk to the bottom and carmelized perfectly onto the well-greased foil below, requiring an hour to carefully peel them off so they looked half decent for a catered reception I was doing. 是的,如果我将其倒入温暖的情况下,我确实冷却了巧克力混合物,以防止鸡蛋“烹饪”。 我隐含地信任FC食谱,因此这是第一个,我期望的是一个全职博客作者,试图学习烘烤,但不是从精美的烹饪中学习。如果不花一小笔钱和整整一整个晚上,我就不会为别人审查这一点,但要谨慎行事!
用户-548048|2018年3月11日
食谱是正确的。我做了几次这些布朗尼。他们总是一个令人愉悦的人。非常非常巧克力,非常美味!
user-6545738|2018年3月5日
杰出的。我犹豫不决地利用大量的甜炼乳,在布朗尼蛋糕上担心它会太甜。布朗尼蛋糕浓密而巧克力(在接下来的几天里味道更好),而不是太甜,这真是太神奇了。将甜炼乳的边缘焦糖化。Pyrex中的13 x 9在我的烤箱里花了45分钟。我使用了62%的巧克力。迫不及待想尝试Stella的更多食谱。
This quick take on eggs Benedict eschews Hollandaise sauce and ham in favor of tangy beurre blanc and fresh asparagus. It takes slightly more than 10 minutes, but it looks…
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