Рецепт Buttermilk Brownies 白脱牛奶布朗尼
Since I still have some leftover buttermilk from the blueberry crumble cake that I shared in my previous post, I didn’t hesitate to make this quick and easy buttermilk brownies. These buttermilk brownies are light, tender and soft and look pretty with a dust of icing sugar. You may frost with ganache cream for a richer chocolately texture. Great to serve these brownies warm or with a dollop of vanilla ice cream.
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Buttermilk Brownies Votes: 1 Rating: 1 You: Rate this recipe! Prep Time 15 minutes Cook Time 30 minutes Servings pieces MetricUS Imperial Ingredients 200 g self-raising flour35 g cocoa powder Hershey's cocoa powder1.5 tsp baking soda110 g caster sugar125 g butter1 tbsp instant coffee powder optional2 large eggs120 g buttermilk2 tsp vanilla extract80 g walnuts chopped55 g chocolate chips optional Prep Time 15 minutes Cook Time 30 minutes Servings pieces MetricUS Imperial Ingredients 200 g self-raising flour35 g cocoa powder Hershey's cocoa powder1.5 tsp baking soda110 g caster sugar125 g butter1 tbsp instant coffee powder optional2 large eggs120 g buttermilk2 tsp vanilla extract80 g walnuts chopped55 g chocolate chips optional Votes: 1 Rating: 1 You: Rate this recipe! Instructions Preheat oven at 160 deg C. Line a 20cm cake pan with baking paper. Sift flour, cocoa powder and baking soda ogether in a bowl. Add in sugar and mix well. Warm butter at low heat till melted and stir in instant coffee powder. Lightly whisk eggs, butermilk and vanilla extract together in a cup. Then pour into the flours together with melted butter. Gently fold well with a rubber spatula followed by the chocolate chips and chopped walnuts. Pour chocolate mixture into prepared pan and bake for about 25-30 mins until cooked when tested with a skewer. Cool in pan on a wire rack about 10 minutes, before lifting out onto rack to cool. Cut brownies into 16 pieces and dust with some cocoa powder and icing sugar over it. Serve immediately or store in an airtight container. 白脱牛奶布朗尼
蛋糕很松软，可温热吃或配上冰淇淋也一样的赞！
白脱牛奶是从一种全脂奶油中加工牛油之后剩下的产品，带有酸味，比较浓稠。没有的话，可以用天然酸奶（natural yoghurt) 或动物性奶油代替。
材料：
200克 自发面粉
35克 可可粉
1.5茶匙 苏打粉
110克 细砂糖
125克 牛油
1汤匙 急速咖啡精 （可不放）
2个 大鸡蛋
120克 白脱牛奶
2茶匙 香草香精
80克 核桃，剁碎
55克 巧克力粒 （可不放）
做法：
预热烤箱至摄氏160度。 在一个20cm烤盘上铺上烘焙纸，备用。
将面粉，可可粉及苏打粉一起过筛在大碗里，加入细糖一起混匀。
温热融化牛油，加入咖啡精，搅拌至融化。
将鸡蛋，白脱牛奶和香精一起混合均匀后倒入粉料中 （步骤2），融化牛油也倒入。用橡皮刮刀翻拌均匀 （不要过度搅拌）。最后加入巧克力粒和核桃碎，再拌匀即可。
将巧克力混合物倒入烤盘内，抹平。送进预热烤箱（中层）烤约25-30分钟或竹签扎人拔出不沾黏就可以了。
让蛋糕连烤盘待凉10分钟才脱模放在凉架上冷却。
将布朗尼切成16块，撒上适量的可可粉和糖分即可享用或收进盒子里。
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