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Pinned by Cristina Rose

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Brownies in an Egg recipe Recipe found here (in spanish, scroll down for Enlgish):  http://www.larecetadelafelicidad.com/2011/11/brownie.html   Ingredients 12-16 eggs for the shell (or an 8 inch pan if you want to bake a classic brownie) 7 oz bittersweet chocolate, chopped (200 g) 1 stick butter, room temperature (125 g) 3 large eggs 1 cup granulated sugar 1 pinch of salt 1 cup all-purpose flour 3 Tbls unsweetened cocoa powder Directions To prepare the egg shells, carefully poke a small hole at the bottom of each egg, using a corkscrew bottle opener. Once you have poked a tiny hole, peel back the edges of the hole to expand it a bit. The holes need to be large enough to fit the tip of a piping bag inside. Turn the egg upside-down and dump out the contents, which you can store for other preparations I used a wooden skewer to help get all of the egg out of the shell. Rinse the insides of the eggs out thoroughly over the sink. Then, immerse them in saltwater for thirty minutes (100 g salt for every 1 liter water). Eggs need to be filled with the saltwater in order to sink. Rinse the egg shells in cold water and lay the eggs hole side down on a paper towel to dry. Drizzle about 1 teaspoon of sunflower oil in each egg and turn/flip it in your hand until the inside is completely covered. Get rid of any excessive oil. The easiest way to pour de oil inside the egg shell is to use a small funnel. Prepare the brownie batter. Put the chocolate and butter in a medium heatproof bowl and set over a pan of simmering water, or melt in the microwave Melt the chocolate and butter, stirring occasionally until smooth. Remove from heat and set aside to cool. In another medium bowl whisk together the eggs and sugar at low-medium speed until combined. Whisk the warm chocolate mixture into the egg mixture. Stir in the flour, salt and cocoa powder with a wooden spoon until just combined. Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright. Load the batter into a piping bag fitted with a round tip. Make sure that the tip can fit the egg hole. If it can’t, expand the hole a little bit at a time until it fits. Fill your eggs about 3/4 full with batter. This is the tricky part. If you underfill the eggs, you won’t have a complete cake egg inside when you crack them after baking. If you overfill the eggs, cake will overflow out of the egg during baking. It looks ugly right after baking, but just remove the excess cake and clean the shell with a damp towel. It is important to do this when the cake is still hot, when cold it is much harder to clean the shell. Bake the eggs at 350º F for 15-20 minutes. Let cool, crack, and eat! Preparation time: 40 minute(s)  Cooking time: 20 minute(s)  Number of servings (yield): 12-16Cristina Rose

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