Brownies double chocolate is a recipe for the delicious combination of white chocolate and chocolate semiargo.
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Ingredients30 portions
Preparation
Melt the chocolates in a bain-marie separately.
To place in a frying pan to fire under the butter, as soon as it begins to melt add the muscovado sugar.
Incorporate the semi-bitter chocolate and mix.
Add the refined sugar, mix and remove from heat.
Little by little, add the eggs, vanilla, flour and nuts.
Mix until you get a homogeneous preparation, do not mix a lot.
Pour over previously greased mold, floured and papered with star paper.
Bake 20 to 25 minutes at 170 degrees, check with a toothpick to come out a little wet.
Unmold and cut into squares, decorate with a little sugar glass or cajeta.
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