Monday, July 6, 2015


adapted from :   homecookingadventure...

Ingredients :

3/4  cup  dark chocolate, for melting  (90 gm)
3/4  cup  dark chocolate, chopped  (90 gm)
3/4  cup  unsalted butter  (170 gm)
   1  tsp  instant espresso powder
   1  tbsp  dark cocoa powder
   1  cup  caster sugar
1/2  tsp  salt
   3  eggs, grade A
   1  tsp  vanilla extract
3/4  cup all-purpose flour

Method :

1.  Preheat oven to 350'F/180'C.  Butter the sides and bottom of a 8x8 inch/20x20cm baking pan.  Line the pan with parchment paper.

2.  Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally until smooth.  Add instant espresso powder.  Remove the pan from heat but keep the bowl over the water and stir in the sugar, mix until well combined, then remove the bowl from the pan.

3.  Incorporate the eggs one at a time into the mixture and whisk until well combined.  Stir in the vanilla extract then add the flour, salt, cocoa powder and stir well.  Stir in the chopped chocolate, stir well.  (You may sprinkle some sliced almonds on top of the brownie before baking).

4.  Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

5.  Let the brownies cool completely, then carefully lift the parchment out of the baking pan.  Cut into square and serve.

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