Soft Brownies
Soft brownie made with almond TPT powder and milk, boasting a fluffy, delicate texture and rich nutty flavor.
Ingredients
almond TPT powder
365g
powdered sugar
435g
whole egg
521g
milk
391g
butter (sliced)
470g
cake flour
470g
cocoa powder
94g
baking soda
10g
chocolate chips
183g
almonds (roasted before use)
78g
hazelnuts (roasted before use)
104g
pine nuts (roasted before use)
78g
pistachios (roasted before use)
50g
Instructions
1
Roasting nuts
Place almonds, hazelnuts, pine nuts, and pistachios separately onto baking trays and roast at 150°C top heat and 150°C bottom heat for about 15 minutes, until the surface is dry and crisp. Set aside.
2
Sifting sugar and almond powder
Combine the powdered sugar and almond TPT powder, sift together, and set aside.
3
Sifting dry powders
Combine the cake flour, cocoa powder, and baking soda, sift together, and set aside.
4
Melting butter
Slice the butter and melt it completely using a double boiler. Set aside.
5
Mixing eggs and dry ingredients
Place the mixture from step 2 into a mixing bowl. Gradually add the whole eggs and beat at medium speed until completely uniform and soft, then add the dry ingredients from step 3.
6
Adding liquid ingredients
Continue beating the mixture from step 5 at medium speed until uniform. Add the butter from step 4 and mix well, then add the milk and mix well. Finally, fold in the chocolate chips to form the batter.
7
Baking
Pour the batter from step 6 into an oval baking pan lined with parchment paper and spread it evenly. Sprinkle the roasted nuts from step 1 evenly on top, then transfer to a preheated oven and bake at 180°C top heat and 180°C bottom heat for about 40 minutes.
