Sunday, May 8, 2016


adapted from  :

Ingredients :

3/4  cup  dark chocolate, for melting  (90 gm)
3/4  cup  dark chocolate, chopped  (90 gm)
3/4  cup  butter  (170 gm)
   1  tsp  instant espresso powder
   1  tbsp  dark cocoa powder
   1  cup  castor sugar  (200 gm)
1/2  tsp  salt
   3  eggs  (I use grade A)
   1  tsp  vanilla extract
3/4  cup  flour  (95 gm)

Method :

1.  Preheat the oven to 350'F/180'C.  Butter the sides and bottom of a 8 x 8 inch (20 x 20 cm) baking pan.  Line the pan with parchment paper.  Set aside.

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, 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.

4.  Pour the batter into the prepared pan and bake for about 30-40 minutes until a toothpick inserted 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 squares and serve.

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