Brownie - chocolate spread

Votes: 1

This butter-based spread tastes like brownies but spreads as easily as peanut butter; you can add it to ice cream or milkshakes, or make it into cookie sandwiches (spread it on one half of a double-sandwich cookie).

Time: 10 min.

Choose unbleached flour when making this chocolate mixture.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/3 cup chocolate chips
2/3 cup flour
3 tablespoons cocoa powder
1/4 tsp baking powder
Fine salt on the tip of a knife
1/2 cup sugar
6 tbsp (90 g) butter at room temperature
1/2 tsp vanilla extract

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chocolate chips (granules), flour, vanilla extract, cocoa

Cooking the dish according to the recipe:

In a medium microwave-safe bowl, melt the chocolate chips. Microwave for 30 seconds, remove the bowl, stir, and microwave for another 30 seconds.
Microwave the flour in a small bowl for about 1 minute. Remove and stir well. Microwave for another minute or until the temperature reaches 175°F (80°C). Sift the flour into a medium bowl, add the cocoa powder, baking powder, and salt (see note).

Add the sugar, butter, and vanilla to the melted chocolate and beat with an electric mixer on medium speed until smooth. Add the flour mixture and mix on low speed until it reaches a uniform consistency. Turn off the mixer and knead the dough with your hands until smooth.
Exit: 1 tbsp.

Store in an airtight container in the refrigerator for up to 5 days.

Note

Microwaving flour at 80°C reduces the risk of foodborne illnesses associated with eating raw or undercooked foods..