Stick Fudgy Brownie Recipe

Name: Stick Fudgy Brownie
Prep time: 55 min
Cook time: 27 min
Total time: 82 min
Yield: 8
Cuisine: Korean
Ingredients: 200g Dark couverture chocolate; 120g Unsalted butter; 120g Egg; 160g Brown sugar; 2g Salt; 2g Vanilla extract; 40g All-purpose flour; 25g Cocoa powder; 70g Walnut; 100g Milk chocolate

Cooking TreePublished: 2023-10-16 Updated: 2023-10-1501.8K views

Stick Fudgy Brownie Recipe | Cooking Tree

In Cooking Tree, we’re serving up delicious Stick Fudgy Brownie, and we’ll show you how to make it from scratch.

I made a different kind of brownie with milk chocolate and walnuts.
I think it’s good because you can feel the texture of the sweet but savory walnuts.

To get a nice crust on the top, I found it helpful to whip the eggs lightly.
Brownies will vary in firmness depending on how long you bake them.

so please adjust the baking time according to your desired texture.
I cut mine without letting them cool completely, so they’re still moist in the center, but if you let them cool completely, they’ll be a little firmer.

I think it’s cool to cut it into long sticks because the cross-section is different.

Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Stick Fudgy Brownie

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Rating: 5.0/5
( 36 voted )

Serves: 8 Prep Time: 55 Minutes Cooking Time: 27 Minutes 27 Minutes Nutrition facts: 300 calories 33 grams fat

Ingredients

200g Dark couverture chocolate

120g Unsalted butter

120g Egg

160g Brown sugar

2g Salt

2g Vanilla extract

40g All-purpose flour

25g Cocoa powder

70g Walnut

100g Milk chocolate

Instructions

Place the bowl of dark chocolate over a saucepan of simmering water and add the butter.

Let stand for about 3 minutes, then stir with a spatula to melt completely.

Remove the bowl and place the bowl with the eggs in a saucepan. Add the sugar, salt, and vanilla extract.

Bring to a boil, whisking constantly, until the sugar is completely dissolved, then remove the bowl.

Whip the eggs with a whisk until stiff peaks form.

Add the melted chocolate and butter and mix gently.

Sift in the flour and cocoa powder, mix evenly, and place in a pastry bag.

Chop the walnuts and line a baking pan with them, then squeeze in half of the batter.

Spread the milk chocolate evenly over the top and squeeze in the remaining dough.

Smooth the top and bake in a 170 degree oven for 27 minutes (preheat 190 degrees).

Remove from the oven and let cool before cutting.

Notes

- Mold size : 16cm

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