Uses : This batter is ideal for baking in any kind of mould; it can also spread on a baking sheet for any kind of cake assembly.
Tips : Due to their high chocolate content, Brownies are intended to be enjoyed at room temperature, as cooling below 10-12°C causes excessive hardening.
If using this recipe to assemble a chocolate layer cake, we recommend enjoying the final product at 10-12°C, or replacing some or all the butter with either "liquid butter" or a neutral oil (e.g. hazelnut, sunflower, grape seed, etc.) to achieve
a lighter texture.
Which cocoa powder is the most suitable to use ? Plein Arôme
Why? (added value/benefits) Boost the colour and flavour of your traditional Brownie by blending chocolate with cacao powder. In this recipe, we obtain a very chocolatey brownie thanks to the perfect pairing association between Plein Arôme cocoa powder and Extra-Bitter Guayaquil 64% dark chocolate. Learn more on the pairing associations between chocolate & cocoa powders on our Cacao Barry website.
Scientific recommendations: The fudgy texture of this cake is owed to the high content of chocolate and butter.
Sorage recommendations : Room temperature: Possible
Allergens : Lactose, Egg Products, Gluten