Thursday, April 26, 2012

Egg White Brownie

What to do with excess egg white and dark chocolate?  Ended up making this and it was truly delicious simply because I used valrhona 85% and 70% chocolate and butter ! The last time I made this I used oil and some other brand of chocolate (can't remember though) and I thought it was just ok.  So do indulge in some good chocolates if you can or at least get a 70% chocolate :-)


Although the recipe you can get it from my previous post here, I will just type it out for you again with the ingredients that I used for this.


What you need:

250gm dark/semi-sweet chocolate (use at least 70% cocoa chocolate)
100gm butter
2 tsp vanilla essence (optional if you use good quality chocolate)
100gm cake flour/plain flour
220gm egg white (original uses 5 egg whites)
150gm sugar
a handful of semi-sweet chocolate chips/nuggets

What you do:
1. Double boil or microwave butter and chocolate till the chocolate melted and let it cool
2. Sift flour into chocolate mixture and stir gently till well combined and add vanilla essence, put aside
3. Beat egg white till bubbly and slowly add sugar bit by bit and whip till stiff peaks
4. Take 1/3 of the egg white and mix it gently with the chocolate mixture
5. Stir in mixture into the balance 2/3 egg white and gently mix till well combined
6. Pour mixture into a 8x8 pan that has been lined and greased
7. Top batter with chocolate nuggets and bake in a 170C preheated oven for 35-50mins (depending on your oven) or till brownie is cooked (do not overbake as it will get too dry and crumbly)
8. Once baked, leave brownie in the pan for 5-10mins before removing and cooling it on the rack

1 comment:

Raihana Yanti (Yana Ady) said...

this looks really yummy. i will try this few days