Low gluten flour100g butter 50g

20 grams of brown sugar and 30 grams of high temperature resistant chocolate beans.

Cocoa powder 1 0g egg1piece

White sugar10g

Steps:?

1.? Oven 180℃ preheating.

2.? When the butter softens at room temperature, cut it into dices.

3.? Beat the butter until smooth by hand.

4.? Add brown sugar and white sugar into butter and continue to beat until completely mixed.

5.? Beat the eggs and add them to the mixture of butter and sugar three times. Every time you add it, you have to wait for the eggs and butter to be fully stirred before adding it again.

6.? Sift the low-gluten flour and cocoa powder into the butter mixture.

7.? Stir the mixture evenly with a rubber scraper, and squeeze it from top to bottom with a scraper.

8.? Pour in high-temperature resistant chocolate beans and stir well.

9.? Spread the batter flat on a heat-resistant silica gel pad with a spoon.

10.? Put in the oven and bake at 180℃ 10- 12 minutes.

1 1.? Take it out of the oven and let it cool.

Tips

The lumps in brown sugar should be crushed in advance, because brown sugar is too easy to agglomerate. When you add it to butter and beat it, you can still see the tangled small pieces of brown sugar, but it will melt when baking.

A small amount of brown sugar, eating too much will not only cause obesity, but also increase the burden on the stomach!