布朗尼曲奇饼干食谱|巧克力美美开裂Brownie Cookies Recipe|Beautiful Chocolate Cracks

#布朗尼曲奇 #布朗尼饼干 #美美开裂
#BrownieCookies #Cookies #BeautifulCracks
♦双重巧克力曲奇饼干食谱Double Chocolate Chip Cookies Recipe: • 双重巧克力曲奇饼干食谱|How to mak...
♦曲奇饼干食谱 Cookies Recipe: • Cookies
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven c.lazada.com.m...
巧克力粉丝，一定要尝试这个哦。布朗尼曲奇，做法直接简单。注意打发鸡蛋程度，食谱分量精准，面糊浓稠和温度，就可以做出像布朗尼一样美美开裂的外表，没开裂部分还保持顺滑光泽。这个食谱用54% 黑Couverture 巧克力，整体甜度刚好。烤好整个厨房充满巧克力香。放温吃，外曲奇酥，内布朗尼软，搭配冷冷牛奶，苦甜浓郁巧克力和香脆核桃/胡桃，决配的口感。
收藏方式：烤好放温立刻吃，口感最佳。烤好彻底凉透，室温收密封容器5-7天。
Chocolate fans, must try this. Brownie Cookies, straightforward and simple. Pay attention to egg whipping level, accurate ingredients measurement, consistency and temperature of the batter, you can make beautiful cracked appearance like brownie, with glossy smooth surface on non-cracked area. This recipe use 54% dark Couverture chocolate, the overall sweetness is just right. After baking, the whole kitchen is full of chocolate aroma. Eat warm, crispy cookie outside, soft brownie texture inside, paired with cold milk, bittersweet rich chocolate and crunchy walnuts/pecans, the perfect taste.
Storage Method: Best eaten warm right after baked. Bake and completely, store in airtight container at room temperature for 5-7 days.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 =8块曲奇=(5厘米 冰淇淋勺)
30克 核桃/胡桃（预热烤箱180C: 8-10分钟）
90克 Couverture黑巧克力
45克 无盐牛油
50克 鸡蛋
52.5克 棕糖
1克 盐
2克 香草精
43克 普通面粉
7克 无糖可可粉
1.5克 发粉/泡打粉
0.5克 苏打粉
(预热烤箱180C: 10-13分钟)
(上下火，不开旋风，中层烤)
♦Recipe =8pcs Cookies= (5cm Ice Cream Scoop)
30g Walnuts/Pecans (Preheated Oven 180C:8-10min)
90g Dark Couverture Chocolate
45g Unsalted Butter
50g Egg
52.5g Brown Sugar
1g Salt
2g Vanilla Extract
43g All Purpose Flour
7g Unsweetened Cocoa Powder
1.5g Baking Powder
0.5g Baking Soda
(Preheated Oven 180C: 10-13minutes)
(Top Bottom Heat, No Fan Force, Middle Rack)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love

[@iwen777]

♦Facebook Page: facebook.com/iwen777 ♦Instagram ID: iwen777 »巧克力粉丝，一定要尝试这个哦。像布朗尼一样美美开裂的外表 »注意打发鸡蛋程度，食谱分量精准，面糊浓稠和温度， »收藏方式：烤好放温立刻吃，口感最佳。烤好彻底凉透，室温收密封容器5-7天。 »Chocolate fans, must try this. beautiful cracked appearance like brownie »Pay attention to egg whipping level, accurate ingredients measurement, consistency and temperature of the batter, »Storage Method: Best eaten warm right after baked. Bake and completely, store in airtight container at room temperature for 5-7 days.

[@jasmineyeap9959]

謝謝老師，後面還很詳細的說明不一樣的作法做出來的結果。

[@iwen777]

不客气噢，希望你尝试做噢

[@kitchenhome5838]

配上一杯黑咖啡 美美的下午茶 太愜意🤗 看滿支持💯👍

[@iwen777]

谢谢你噢，尝试做

[@siuwanchan7469]

試了食譜🤧但失敗了。老師，請問為何在加了麵粉和果仁後，麵團變得比較沒有太流質和光滑呢？成份已跟了食譜。請賜教😭😭🤧

[@chippudesu]

Very good tips! Thanks!

[@chikafransiska2239]

WOW! so delicious brownie cookie😍😍 hmm yumm yumm

[@iwen777]

Thanks alot, yummy, hope you can try

[@lestariseafood6004]

Good afternoon dear sister Iwen 😊 Yummy 😋 Thanks for sharing

[@iwen777]

Welcome, hope you can try. Btw im Wendy.

[@luingfuen5236]

So yummy. I will try. Tq for sharing. Keep up d good work

[@iwen777]

Thanks alot hope you can try

[@susiana9039]

Ms Iwen. Terima kasih. Thanks for your clear explanation. 😍

[@iwen777]

Welcome, hope you can try.btw, I'm Wendy

[@josiepatio5873]

Thanks for sharing your recipe😋😋😋

[@iwen777]

Welcome, hope you can try

[@junchen6154]

I hope i can follow your recipe and finally make the perfect brownie cookies. I failed so many times and feel so frustrated

[@iwen777]

Ok, all the best ya, pls send me photo after making

[@peitheresa1969]

请问可以参考你用的converture chocolate是什么牌子的吗

[@sharonlim4237]

Love to watch your video and all your recipes is yummy 😋 and very detailed explanation 👍

[@iwen777]

Thanks a lot, hope you can try, easy recipe

[@cimeiloo6198]

Hmmm, this is sooooo good with my morning coffee. 😋😋😋👍👍👍You're are the bestttt. 😘Thank you very much for your amazing recipe.🙏🙏🙏🙏🌹🌹🌹🌹

[@iwen777]

Thanks for your support, Welcome, hope you can try

[@lislislislsis3594]

Muchas gracias desde Chile 🥰

[@iwen777]

Oh wow thanks a lot, hope you can try.

[@nancytriana260]

👍👍👍Wow nice, 🙏🙏🙏🥰😘🌹good recept

[@WhippedFood]

Beautiful recipe 😋 As always you keep creating great content 👍 keep it up ❣️

[@iwen777]

Thanks so much, hope you can try.

[@yiuchowtam2618]

Good

[@iwen777]

Thanks, hope you can try

[@anandarizkiyana5519]

Mine always over melted after I put it on the oven and the crack wasn't that beautiful like yours

[@aelserrof8894]

Will try this thank u

[@iwen777]

Great, pls send me photo after making

[@chanvincy5460]

If I only wanna make two cookies, how long should I beat the egg? 🙇🙇🙇

[@beatricelai5689]

can i dont put any nuts?? What can i replace for the nuts that i omit?

[@Momo-is4xh]

亲爱的老师可不可以多分享点亚洲风味蛋糕面包 嘿嘿喜欢您的视频 讲解的好细致

[@iwen777]

请看我的频道查询噢

[@steffikhooyeecheng9214]

Hello! I just baked a batch of this recipe. Please help 😭 my cookies have 0 cracks. The surface is more like “winkles” like a rock’s surface. They smell amazing now fresh out of the oven. Do you have any idea what went wrong? I followed the recipe exactly.

[@iwen777]

Is your room temperature cold? Or u chill in fridge too long? Did u put the right amount of nuts in? This will make the crack different

[@steffikhooyeecheng9214]

@@iwen777 thank you for replying! I put it in the fridge for 5 minutes. Then used an infrared thermometer to measure. It was 28c. Not 25c like recommended. But I was afraid to chill longer because the video suggested 5 minutes. Can this affect the crack? My room temperature is not cold. I live in Malaysia. And I did not turn on air conditioning. I put the right amount of nuts in. I measured exactly 😣

[@iwen777]

@@steffikhooyeecheng9214 im in Malaysia too, I on aircond when make it, but with or without also can work, coz the temperature of the dough and chocolate is the one that will affect the crack. Be sure your fingers must be wet so that u won't smear the dough n make the crack disappear

[@ngliwen7718]

你可以做不同口味的爆浆曲奇吗？

[@iwen777]

谢谢建议

[@jennykoo2766]

What is the purpose of using walnut?

[@tszshankeung]

請問, 我做的都不會太扁, 都是有個半球型, 應如何改善呢?

[@beroallam4655]

Soooo beutiful

[@iwen777]

Thanks alot, hope you can try

[@laijessie7194]

老师我没有 silicon mat 可以用烘焙纸吗？

[@jiaxuan8316]

Ice cream scoop可以用什么来代替呢？

[@wanandonly5727]

Can I omit the nuts? Will it affect the texture?

[@juliasinta7485]

能用白糖代替brown sugar吗?

[@user-xf7gg6rh1d]

老师请问我可以用杏仁代替核桃吗

[@iwen777]

可以噢。切碎

[@lohsinteng4915]

老师请问烤的时候膨胀了然后塌陷了出炉后是很薄一片是什么问题 烤的时候发现中间好像会有一点凹进去

[@nanana8991]

Hi, what will I do if I want to bake a lot of cookies like 3x more, shall I multiply the ingredients 3x too? Please enlighten me. Thank you so much.

[@iwen777]

Yes. U can multiply

[@nezihamutlu7335]

muhteşem bir kurabiye tarifi😋

[@user-tf2wy2jx4m]

不放核桃可以吗？减糖可以吗？ 感觉最近你都做巧克力的。。可以尝试别的口味吗。因为(自己和家人吃巧克力都很热气。所以应该不会尝试巧克力的。

[@iwen777]

没加核桃会影响开裂没那么美，我食谱有调整过甜度适中了。减糖过度会影响曲奇不能扩展，较硬

[@abbylim3060]

Hi, 1.5G and 0.5G equal to how many tsp ya?

[@cherylsoon647]

老师 想请问想couverture 和 compound chocolate有什么差别吗

[@iwen777]

有噢。couverture chocolate有cocoa butter成份也称real chocolate. Compound chocolate就没有cocoa butter，容易凝固不需调温。可是味道没那么好吃噢。

[@cherylsoon647]

@@iwen777 谢谢老师

[@orkidgarden6725]

Hi, so can I use the compound chocolate?

[@lidan2908]

老师你好！ 我今天照你这个方法做了烤好了就是不会裂开, 这是为什么呢？

[@iwen777]

有很多原因 鸡蛋那里打发不够 加了面粉翻拌过度 没加花生 Baking powder, baking soda,糖没量准确

[@807Eunice]

wow很棒！我也要来试一试😆请问可以用dark compound的巧克力吗？🤔

[@cherylsoon647]

同款疑问🤣

[@iwen777]

谢谢你，希望你尝试噢。不建议用compound chocolate. 味道有很大分别噢。couverture chocolate有cocoa butter成份也称real chocolate. Compound chocolate就没有cocoa butter，容易凝固不需调温。可是味道没那么好吃噢。

[@807Eunice]

@@iwen777 好的好的👌🏻谢谢回复❤️

[@iwen777]

@@807Eunice 不客气

[@cherylsoon647]

@@iwen777 谢谢老师

[@mickkychong2779]

请问用Air Fryer吗？

[@startale5768]

can i avoid adding dryfruits in it

[@m-3930]

Hi iwen, can i omit the nuts?

[@leesjeyi1763]

可以不要放vanila吗

[@yingteng9672]

是冷藏还是放冷冻5分钟呢？

[@peichin8556]

0.5g soda粉用什么量？

[@iwen777]

用秤量噢。如果秤没小数点，你可以量1克了取一半。或者直接把食谱每个材料x2来做噢。

[@anaalvarez6002]

Hi! I tried your recipe and followed it carefully but got super thin and spread cookies. I measured everything correctly and left it in the fridge for the right time. The only different thing I did was mixing the egg and sugar longer since I have a standing mixer and the mix didn't look like yours

[@iwen777]

Be sure you are putting right amount of baking powder n baking soda, soda too much makes cookies dark n spread lot also be sure your room temperature is not overly high, butter is soften not melted, chocolate also not overly hot when add into batter

[@jq7155]

Wow!!😋👏👍

[@iwen777]

Thanks, hope you can try

[@lltham1016]

既然份量咁重要請問1g salt,1.5G baking power 及0.5G baking soda等於幾多個Teaspoon呢？

[@iwen777]

不要用teaspoon,太不准了。一定要秤重量

[@lowsookteng6158]

👍

[@iwen777]

Thanks hope you can try

[@thatwinterrhapsody]

I just tried this but I didn’t get any cracks ):

[@soccerayy]

老师，可以用杏仁取代核桃吗?

[@iwen777]

可以噢

[@user-by9oi2iy7e]

想問食譜！

[@MIkanSakura91]

你好。想請問可以用低筋麵粉來代替普通麵粉嗎?謝謝

[@iwen777]

不要，请跟食谱噢

[@xia1889]

老师没有棕糖可以用黑糖？谢谢

[@iwen777]

口感和味道不同的噢

[@chinjason8818]

😋

[@iwen777]

Thanks a lot, hope you can try

[@peiyunxiao1578]

Why my cookies spread & flatten? It was glossy & thick after I chilled it.

[@iwen777]

Might due to overmix, or oven temperature too hot, be sure to not on fan force. Also if room temperature is too hot, also might cause the batter temperature to be above 24c, thus flatten when bake. be sure to weight ingredients carefully, specially leavening agent

[@arianasuarez990]

Necesito la receta en español :(

[@chienke5335]

请问上下旋风是适合做什么甜点

[@iwen777]

我一般都不怎么用，除了要快速上色/快速烤均匀很薄的饼干像白色恋人等

[@LCShy]

老師，您好!請問可以完全不放堅果嗎？因想給老人吃!他們的牙齒咬不動!😀

[@iwen777]

可以，可是会影响开裂没那么美噢

[@LCShy]

@@iwen777 明白!如只影響美感而沒影響口感的話!那沒問題!因始終給老人家吃!謝謝老師回答!😍😘

[@josiepatio5873]

Pls convert grams to tablespoons or cups in your recipe. Because it's hard for me to figure out.

[@iwen777]

Dont recommend to use cup, as recipe ingredients need to be measured accurately. Suggest you to invest in a simple kitchen scale if u are serious in baking. The price is not so expensive ya. Hope you can try

[@josiepatio5873]

@@iwen777 thanks for your reply 👍

[@user-xn3dv1yn5i]

請問，為什麼我的餅乾表面不光滑而且比較黑？

[@iwen777]

放冰箱过久/室温太底，巧克力失去光泽了

[@bangkonggapernahmalnmapden3581]

kenapa ya ko kue sy tdk ret

[@soundofheartrelaxation652]

👁️👁️🈵🈵广告支持您啦😃😃感谢分享这个视频哦，非常专业的介绍👏👏👏👍👍👍👍

[@iwen777]

哈哈，谢谢你支持。希望你尝试做噢。不难又好吃

[@soundofheartrelaxation652]

@@iwen777 🤗🤗🤗🌹🌹💖感谢您的支持和鼓励😁😁😁🤗🤗

[@iwen777]

@@soundofheartrelaxation652 不客气，加油做了拍照来看噢

[@soundofheartrelaxation652]

@@iwen777 🤗🤗🤗🌹🌹💖💖

[@seoksiahong1636]

请问可以不放泡打粉和苏打粉吗？

[@iwen777]

不可以，无法发

[@seoksiahong1636]

好的，谢谢您！因为我和我先生都胃不好，不能吃有泡打粉和苏打粉的食物。

[@riaria3648]

I tried the recipe and it was spread and flat. I don't know where was wrong.

[@ethanweissman8753]

Sheeeeesh

[@user-pr3xm7qb3p]

老師，我做了2次，都沒有成功，別說裂紋了，連餅乾顏色都差很多😢😢 不知道哪個環節錯了.... 一直到進烤箱前都跟影片差不多，但進去烤沒多久，很明顯就失敗了....

[@iwen777]

我影片后面有解说失败原因。 而没裂纹有很多原因: 鸡蛋那里打发不够 加了面粉翻拌过度 没加花生 Baking powder, baking soda,糖没量准确

[@user-pr3xm7qb3p]

@@iwen777 謝謝老師，照您的說明，我再繼續試試~~ 老師做的真的真的超美的!

[@iwen777]

@@user-pr3xm7qb3p 不客气，加油噢。谢谢你噢，相信你也可以噢

[@dorothyfong1206]

💯💯💯👍🏻👍🏻👍🏻

[@alicewong9946]

Blondie cookie¿

[@soccerayy]

老师，我跟着你的方法，为何面糊一放进烤箱就突然融化掉了，是不是巧克力不一样所以做出来会这样?

[@emberwong2793]

同問 我做過好多次了 都是融化掉 估計是巧克力的問題 這款巧克力也好難買

[@soccerayy]

@@emberwong2793 我也是这样这样觉得，等我买到这个巧克力再试试

[@emberwong2793]

@@soccerayy 等你的結果!

[@soccerayy]

@@emberwong2793 好的

[@beverlyhl96]

Fail….. no crack…. The cookies collapsed instead of rising 😭

[@startale5768]

what's mean by 1.5 gram and 0.5 gram

[@iwen777]

Weight using scale

[@user-pr3xm7qb3p]

請問~ 不喜歡胡桃的話,可以用杏仁取代嗎?

[@iwen777]

可以噢

[@sunshinesunshine6043]

Tarifi yapanların tek ortak noktası tarifin tutmaması olmuş

[@sizrachelsizrachel9633]

請問不加果仁可以會有列紋？謝

[@sensen_beiwei]

請問老師普通麵粉是甚麼? 是低筋麵粉嗎? 謝謝