Wednesday, 17 October 2012

Brownies (Light Version)


  • 200 gm unsweetened black chocolate, diced
  • 100 gm unsalted butter, diced
  • 4 eggs, room temperature
  • 80 gm caster sugar
  • 30 gm brown sugar
  • 1 tsp vanilla extract
  • 50 gm plain flour
  • 1 tsp baking powder
  • 15 gm cocoa powder, plus a handful for garnish
  • 1/8 tsp salt
How To Make Brownies

  1. Preheat oven to 170C / 325F. Line a square baking tin with baking paper and grease the sides.
  2. Place chocolate and butter in a large, clean mixing bowl over simmering water. Make sure the bottom of the bowl doesn’t touch the water. Stir the chocolate and butter occasionally until completely melted (as shown picture 1 and 2 above). Remove from heat.
  3. Use an electric mixer to beat the eggs, sugar and vanilla extract until pale and fluffy, about 2 to 3 minutes. Use a balloon whisk to mix in the chocolate mixture (as the above picture shown). Sift in flour, cocoa powder, baking powder and salt. Make sure not to over mix though. Just to combine all the ingredients.
  4. Pour the batter into the lined baking tin. Level the surface with a spoon. Bake in the preheated oven for about 25 to 30 minutes. It’s cooked through if an inserted skewer or needle comes out clean. Let it cool on a wire rack.
  5. Sprinkle with cocoa powder and cut into squares. Served with fresh whipped cream or ice cream.

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