STEP 1/6
Dissolve the chocolate completely in a double bath and let it cool lukewarmly. Put eggs, sugar, rice syrup in a bowl and whip it until it's ivory color
STEP 3/6
Add whipped egg water to lukewarm chocolate and mix well. When completely mixed, add sifted flour, baking powder, and almond powder and mix well.
STEP 5/6
Then bake in an oven preheated to 170 degrees for about 20 minutes. If you poke it with a skewer and you get a little bit of water, it's all cooked. After cooling the finished brownies completely in a cooling net, divide them into 9 pieces.
STEP 6/6
Put the whipped cream ingredients in a bowl and whip 70 to 80 percent. Whip it with a soft but firm whipped cream. Put the circular piping tip in a piping bag, squeeze it on top of the brownie, and decorate it nicely! I thought the coffee scent and brownie would go well with me, so I added Kahloa, but you can add the liqueur you want, or you can skip it if you don't have it.