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Dark Chocolate and Sangiovese Pear Brownies

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)554.802
Energy (kCal)49721.3236
Carbohydrates (g)5368.659
Total fats (g)2909.3883
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat the oven to 180ºC/350º-375ºF/gas mark 4-5. | 2. Rehydrate the dried fruit in Sangiovese Verjuice. | 3. Melt the chocolate and the butter together over a low heat in a bowl that fits snugly on top of a small pot, being careful that the chocolate does not come into contact with any steam; once the chocolate and butter have melted make sure that the chocolate and butter are completely blended and leave them to cool. | 4. Beat the eggs and egg yolks together with the sugar in an electric mixer until thick and pale and you can make an ‘indentation’ in it with your spatula; stir in the cooled chocolate mixture and then fold in the sifted flour and Dutch cocoa; fold in the dried/glacé fruit. | 5. Grease a 21cm x 21 cm or 81/2" x 81/2" baking dish and pour the mixture into the baking dish. | 6. Bake at 180°C/350º-375ºF/gas mark 4-5 for 30 minutes; then reduce the temperature to 160°C/325ºF/gas mark 3.and cook for another 30 minutes; once fully cooked, the “brownie” will be springy in the centre and a skewer inserted into the centre will be only slightly sticky; leave the "brownie" to cool overnight before cutting it into individual brownies. What size you choose to make them is up to you! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    dark chocolate 300 47286.9536 5144.5824 471.1686 2755.5707
    butter 250 g unsalted 1425.0 65.475 44.525 120.0
    egg 4 286.0 1.44 25.12 19.02
    egg yolk 2 109.48 1.2206 5.3924 9.0236
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    plain flour 60 sifted - - - -
    cocoa powder 40 g Dutch-processed sifted 91.2 23.16 7.84 5.48
    pear 1 1/2 cups re-hydrated 119.7 31.983 0.7559999999999999 0.294
    sangiovese verjuice chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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