Irresistible aroma: the combination of dark chocolate and figs transformed the taste of this dessert
The combination of dark chocolate and ripe figs creates a deep flavor: the fruity sweetness accentuates the rich cocoa notes.
- Темный шоколад (60% какао) – 200 г
- Сливочное масло – 200 г
- Ð¡Ð°Ñ Ð°Ñ-пеÑок â 200 г
- Мука пшеничная – 170 г
- Яйца куриные – 3 шт.
- РазÑÑÑ Ð»Ð¸ÑÐµÐ»Ñ â 0.5 Ñ. л.
- Какао-порошок – 1 ч. л.
- Ð¡Ð°Ñ Ð°ÑÐ½Ð°Ñ Ð¿ÑдÑа â 1 Ñ. л.
- Инжир – 2 шт.
- РазогÑейÑе дÑÑ Ð¾Ð²ÐºÑ Ð´Ð¾ 170 °C. Шоколад ÑазломайÑе на ÑаÑÑи, добавÑÑе наÑезанное ÑливоÑное маÑло. РаÑÑопиÑе ÑмеÑÑ Ð½Ð° водÑной бане, поÑÑоÑнно помеÑÐ¸Ð²Ð°Ñ Ð´Ð¾ одноÑодного глÑнÑевого ÑоÑÑоÑниÑ.
- СнимиÑе ÑоколаднÑÑ Ð¼Ð°ÑÑÑ Ñ Ð¾Ð³Ð½Ñ. ÐÑÑпÑÑе ÑÐ°Ñ Ð°Ñ Ð¸ пеÑемеÑайÑе. ÐаÑем введиÑе ÑйÑа, иÑполÑзÑÑ Ð²ÐµÐ½Ñик, ÑÑÐ¾Ð±Ñ Ð´Ð¾Ð±Ð¸ÑÑÑÑ Ð¾Ð´Ð½Ð¾ÑодноÑÑи.
- ÐÑоÑейÑе мÑÐºÑ Ð²Ð¼ÐµÑÑе Ñ ÑазÑÑÑ Ð»Ð¸Ñелем. ÐведиÑе Ð¸Ñ Ð² ÑеÑÑо. Ðажно пеÑемеÑиваÑÑ Ð¼Ð°ÑÑÑ ÑолÑко до обÑÐµÐ´Ð¸Ð½ÐµÐ½Ð¸Ñ ÐºÐ¾Ð¼Ð¿Ð¾Ð½ÐµÐ½Ñов.
- ÐеÑеложиÑе ÑеÑÑо в квадÑаÑнÑÑ ÑоÑÐ¼Ñ (22 Ñм), заÑÑеленнÑÑ Ð¿ÐµÑгаменÑом. РазÑовнÑйÑе повеÑÑ Ð½Ð¾ÑÑÑ.
- ÐÐ½Ð¶Ð¸Ñ Ð½Ð°ÑежÑÑе Ñонкими ломÑиками. ÐÑложиÑе Ð¸Ñ Ð½Ð° повеÑÑ Ð½Ð¾ÑÑÑ ÑеÑÑа и Ñлегка вдавиÑе в маÑÑÑ.
- ÐÑпÑавÑÑе в дÑÑ Ð¾Ð²ÐºÑ Ð½Ð° 25-30 минÑÑ. ÐоÑÑанÑÑе ÑоÑÐ¼Ñ Ð¸ дайÑе деÑеÑÑÑ Ð¿Ð¾Ð»Ð½Ð¾ÑÑÑÑ Ð¾ÑÑÑÑÑ Ð´Ð¾ комнаÑной ÑемпеÑаÑÑÑÑ.
- СмеÑайÑе ÑÐ°Ñ Ð°ÑнÑÑ Ð¿ÑдÑÑ Ñ ÐºÐ°ÐºÐ°Ð¾. ÐоÑÑпÑÑе оÑÑÑвÑий бÑаÑни и ÑазÑежÑÑе его на 16 ÑавнÑÑ ÐºÐ²Ð°Ð´ÑаÑов.
Preparing the base: Preheat the oven to 170°C. Break the chocolate into pieces and add the chopped butter. Melt the mixture in a double boiler, stirring constantly until smooth and glossy.
Mixing. Remove the chocolate mixture from the heat. Add the sugar and stir. Then whisk in the eggs until smooth.
Working with dry ingredients. Sift the flour and baking powder together. Fold them into the batter. It's important to stir the mixture just until combined to avoid overloading the brownie with excess air and maintain its density.
Shaping. Transfer the dough to a parchment-lined square pan (22 cm). Smooth the surface.
Decoration: Thinly slice the figs. Place them on the surface of the dough and press them lightly into the mixture.
Bake. Bake in the oven for 25-30 minutes. Remove from the pan and let the dessert cool completely to room temperature.
Finish: Mix powdered sugar and cocoa powder. Sprinkle over the cooled brownie and cut into 16 equal squares.
Important: do not cut the brownies while they're hot. Cooling them in the pan is essential for the center to stabilize—this will ensure the texture is just right and prevent the edges from crumbling when cutting.
Storage: To maintain its signature moist consistency, store the dessert in a sealed container at room temperature. It will keep for 1-2 days.
