How to Make Corn Brownie
Have you ever thought about eating a corn brownie?This recipe will win your heart and exceed all expectations. It's simply divine. I even added some small cubes of guava to give that special touch. Let's learn how to prepare this delicious brownie.
Equipment
- Microwave
- Oven
Ingredients
- 6 oz of Sweet Corn (170 g)
- 1/2 cup of Milk 4.1 fl oz (120 mL)
- 6 oz of White Chocolate chopped (170 g)
- 4 tbsp of Butter 2.8 oz (80 g)
- 3 units of Egg
- 1 cup of Sugar 6.3 oz (180 g)
- 1.8 oz of Guava Paste chopped (50 g)
Instructions
- Place the corn and the milk in a food processor or blender and blend well.
- Transfer to a saucepan and heat.
- When it boils, cook for 3 minutes on low heat and set aside.
- Melt the white chocolate in 30-second intervals.
- When completely homogeneous, melt the butter slightly at room temperature and mix.
- Then add the corn mixture from the pan, the lightly beaten eggs, and the sugar.
- Stir once again.
- Transfer to a 20×20 cm pan lined with parchment paper.
- Bake in a preheated oven at 200°C (392°F) for 25 minutes.
- After this time, remove from the oven and quickly add the chopped guava in small pieces.
- Return to the oven and bake for about 10 minutes more.
- The brownie should come out with a clean toothpick but still moist, including a little soft on the top.
- When completely cold, pull the parchment paper and carefully remove from the pan.
- Cut with a sharp knife, it is important to clean the knife after each cut for it to look very beautiful.
Notes
Valid to:
3 days, if stored at room temperature in a closed container, in a dry and airy place;
10 days, if stored under refrigeration (refrigerator),
90 days, if stored under freezing (freezer).
