Crispy and Light Cocoa Brownies

1. 1

   Put a bowl on a scale and weigh the ingredients in succession.

2. 2

   Microwave briefly to melt the chocolate and butter, and mix well to combine.

3. 3

   Beat the egg well and add to the Step 1 bowl.

4. 4

   Mix.

5. 5

   Sift in the cake flour and baking powder, and fold them into the mixture.

6. 6

   Pour the batter into the poundcake tin.

7. 7

   Bake in a preheated 180C oven for about 35 minutes.

8. 8

   Let it cool down a bit, then wrap in plastic and chill in the refrigerator before eating.

9. 9

   If you bake the batter in a square baking pan or in madeleine molds, the brownies will be light and moist with these settings.

10. 10

    I baked the batter in a poundcake tin this time and it took 35 minutes.

11. 11

    The brownies are crispy and delicious when just cooled down a bit.

12. 12

    If you chill it in the refrigerator for more than half a day, the brownies will become moist yet light and delicious in a different way.

* Per serving · 4 servings · Values may vary.