The combination of Cream and chocolate is infallible, they seem to be designed for each other. In this dessert with a perfect balance between bitter cocoa and sweetness, Cream enriches it by enhancing the cocoa flavor and providing a wide range of fruit flavors in perfect harmony, such as dried apricots, candied orange and dates. The succulent acidity of the wine will give a perfect counterpoint to the whole dish.
Ingredients for 6 people
125 g melted butter
1 tablespoon baking powder
90 g cocoa powder
90 g of flour
250 g sugar
Heat the oven to 180ºC. Mix the flour, sugar, baking powder, cocoa powder and eggs in a bowl. Add the melted butter, mix to make it uniform and pour this brownie mixture into 20 cm square cake pans wrapped in baking paper.
Bake for 30 minutes, no more. When cool cut into squares.