CHOCOLATE BROWNIES

Teksturnya basah seperti fudge. Disantap dingin lebih enak karena teksturnya akan lebih padat.

Bahan:

225 g cokelat masak pekat
225 g mentega tawar
200 g gula pasir
1 batang vanilla, ambil bijinya
3 butir telur ayam
150 g almond keping
250 g mete, panggang, cincang halus

Cara Membuat:

Olesi loyang ukuran 22x22x5 cm dengan margarin. Alasi dengan kertas roti. Olesi dengan margarin. Sisihkan.
Lelehkan cokelat dan mentega dengan teknik au bain marie1). Angkat. Masukkan gula dan vanilla, aduk hingga gula larut.
Setelah tidak panas, masukkan telur satu per satu sambil dikocok menggunakan whisk hingga rata. Tambahkan almond dan mete, aduk rata. Tuang ke dalam loyang.
Panggang di dalam oven panas bersuhu 160º C hingga matang (± 35 menit). Keluarkan.
Taruh di atas rak kawat hingga tidak panas. Keluarkan dari loyang. Potong-potong, sajikan.

1)Au bain marie: Teknik melelehkan di dalam mangkuk stainless steel dan ditempatkan di panci berisi air. Air tidak boleh menyentuh dasar mangkuk. Aduk hingga bahan meleleh di atas api kecil.

Untuk 15 potong

CHOCO CHIP COOKIES

Ingredients : 100 g of low-fat butter 5 0 g of brown sugar 20 g egg whites 2 tsp vanilla powder 20 g cashew nuts , finely chopped 20 g of chocolate chips Sift together : 125 g flour versatile 100 g of powdered chocolate How to Make :

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Rejection is a fundamental law of the (social) universe. But if you laser in on every dis, you'll likely trigger a self-fulfilling prophecy. Rejection-sensitivity is on the rise, but you can learn to brave even the biggest brush-offs. Everybody hurts. In ways big and small, we are all snubbed every day of our lives. Of course, we can't possibly like everyone who likes us or join every group that would have us as a member, so we constantly let others down, too. It's the way the social universe operates. And yet, when it happens to us, we tend to take it personally. Very personally. And, often enough, hard.

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