Although it is said to be a medium-rare brownie, it is actually cooked! There are many ways to make brownies. I once watched a food show introduce them. A truly perfect brownie should have the two qualities of being slightly crispy and chewy on the outside and moist and soft on the inside. It is also because of this moist filling that I call it a "half-cooked" brownie.

I will always remember having a soft spot for brownies during my first pregnancy. Before the baby was born, I knew nothing about baking. Every time, my husband would go to the supermarket to buy premixed powder, add salad oil, eggs, and water, stir it up and put it in the oven. (Recommended reading: The recipe is simple and has no failure! The "Brownie" challenge was successful in the first time) Freshly baked brownies must be eaten with ice cream! The coldness and moistness of the ice cream just goes well with the warm and bitter-sweet cake. It is a blissful enjoyment in the world! (Of course, I was diagnosed with gestational diabetes in my first child... I ate too many sweets!)

Even now that I have a big kitchen, I also like to play with flour to make snacks, but I still I have a soft spot for pre-mixed powder and never thought of making it myself until my parents-in-law came to visit during Christmas and shared a simple recipe for "imitation" ready-mixed powder: no chocolate bricks are needed from beginning to end, just a stirrer A basin and a spatula (or rice spoon) are all you need! Recently, I tried two different methods using cocoa powder and cocoa bricks. Both are delicious and can produce a moist texture. But the choice of cocoa powder or cocoa bricks is very important! The higher the quality of chocolate, the more extraordinary the flavor will be! Ingredients: An eight-inch square baking pan (refer to Inspired Taste for the recipe)

1. 145g unsalted butter, cut into cubes. 2. 250g fine sugar. 3. 65g cocoa powder. 4. 1/4 tsp salt. 5. 70g low-gluten flour. 6. 1 tsp vanilla extract. 7. 2 eggs.

*The grade of cocoa powder is crucial. I choose the legendary Valrhona cocoa powder, which tastes so powerful. *You can add chopped walnuts or walnuts (about 75g) according to personal preference.

Steps:

1. Preheat the oven to 165℃/325℉. 2. Place a piece of baking paper on the inside of the baking pan.

*If you are too lazy to lay paper, you can also spread a thin layer of butter, then sift in low-gluten flour, turn the baking pan upside down and shake off the excess flour to complete the anti-stick effect. (Recommended reading: Electric pot sponge cake that will satisfy you at the first try)

3. Pour the cocoa powder, diced cream, sugar, and salt into a mixing bowl, and heat over water until it becomes a paste as shown on the right.

4. Beat one egg and mix well, then add the second egg and mix well, and finally mix in the vanilla extract.

5. Use a fine mesh to sift the low-gluten flour into the chocolate paste, and use a rubber spatula to stir the flour by folding until there is no powder.

*When making cakes, the mixing technique after adding flour is usually very important. If you use a whisk to mix hard, it will easily cause the flour to break out and affect the taste. If you are more skilled, it is okay to use a whisk. It is also okay to mix gently in different directions. If you are worried about gluten, it is best to use a mixing tool such as a rice spoon, spatula, and spatula, and use the outer ring to turn inward. Mix the flour evenly.

**If you want to add nuts yourself, you can add them after mixing the flour and stir evenly.

6. Pour the mixed cake batter into the baking mold and bake in the preheated oven for 25 minutes.

*If it is not cooked enough, you can increase the baking time by about 10 minutes depending on the situation.

After the cake and baking pan have completely cooled, remove the baking paper and cake from the baking pan, cut into square pieces, and serve.

Tips: Because it is a half-cooked cake, the center is still very moist and soft. Generally, it doesn’t matter if you eat it at home. If you happen to invite friends to taste it and you want to cut it beautifully into squares, it is recommended that you move the cake to the freezer for 20 minutes and take it out while it is still hard. Cut into pieces immediately. (Recommended reading: Brownies can also be made in a pan and the taste is not inferior to those sold outside) In order to pursue simplicity, speed and deliciousness, this recipe uses sugar-free cocoa powder to replace the cocoa bricks. The chocolate flavor is still rich, but The sweetness will be slightly lower (less sinful), and traditional oriental women like my mother and I (laughs) will find it just right and mellow and delicious, but foreign ants like my husband, who have a craving for sweetness, will find it more I like another recipe using chocolate bricks. I will record another recipe to share with you in the next two days ^_^ Reprinted with permission from Robbie’s Mom’s Parenting and Experimental Kitchen. Original source Imitation of ready-mixed powder is super easy! American semi-cooked chocolate brownie DIY