Cooking Steps

1. 

   Step1:Cut 25g chocolate into small piece

2. 

   Step2:It's better to sift the brown sugar by breaking it with a spoon [because it's too lazy to sift, and it's been pressed with a spoon for a long time. When it comes to the fact that the original recipe of the brown sugar is yellow sugar, which is located in China and I really don't know where to buy it, so I used brown sugar, which has a name called Zongtang, which seems to be the coffee yellow sugar used for coffee. Later, I found that it was sold in the import shop downstairs by accident, But I can't bear to look directly at the expensive ones, so I still haven't bought them

3. 

   Step3:Add an egg and don't beat it with a spatula or spoon. Stir well to make the sugar melt

4. 

   Step4:Stir well before adding another eg

5. 

   Step5:Stir in the melted butte

6. 

   Step6:Sift in powder and mix evenl

7. 

   Step7:Super dry with mixed appearanc

8. 

   Step8:Stir in melted 150g chocolat

9. 

   Step9:Finally pour in 45g chopped walnuts and mix wel

10. 

    Step10:The 24x24 mold is paved with oil paper to flatten Brownie on the oil paper [about flattening, it's very difficult to use the spoon back to do it and stick it to me. I spread a piece of oil paper on brownie, press it across the oil paper by hand and it won't stick to the oil paper

11. 

    Step11:Put the chopped chocolate and walnuts in the oven and preheat them at 170 ℃ for 10 minutes, then turn them to 150 ℃ for 20 minutes, and then bake them in the second round. I spread the tin paper to prevent the walnuts from being burnt

12. 

    Step12:Well done. Brownie's heart is sticky when he inserts a toothpick in it, and it may be heated, swelled, and cooled during baking, and it may shrin

13. 

    Step13:I think it's best to eat Brownie when it's hot. If it's cold, it can be heated before eatin

14. 

    Step14:Finished produc