Ingredients:
- Semi-sweet dark chocolate coins: 250g
- Unsalted butter: 1/2 cup
- Caster sugar: 1 cup
- Brown sugar: 1/2 cup
- Large eggs: 3
- Salt: 1/4 tsp
- Vanilla essence: 1 tsp
- All-purpose flour: 1/2 cup
- Cocoa powder: 1/4 cup
Instructions:
Prepare the Baking Pan:
- Preheat your oven to 350°F .
- Line an 8x8 inch (20x20 cm) brownie pan with parchment paper, ensuring there is an overhang on the sides for easy removal.
Melt the Chocolate and Butter:
- In a heatproof bowl, combine the semi-sweet dark chocolate coins and unsalted butter.
- Place the bowl over a pot of simmering water (double boiler method), making sure the bowl does not touch the water.
- Stir occasionally until the chocolate and butter are completely melted and smooth.
- Remove from heat and let it cool slightly.
Combine Sugars and Eggs:
- In a large mixing bowl, combine the caster sugar and brown sugar.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla essence and salt.
Incorporate the Chocolate Mixture:
- Gradually add the slightly cooled chocolate-butter mixture to the egg and sugar mixture.
- Mix until well combined.
Add Dry Ingredients:
- Sift the all-purpose flour and cocoa powder together to remove any lumps.
- Gently fold the sifted dry ingredients into the chocolate mixture until just combined, being careful not to overmix.
Bake the Brownies:
- Pour the batter into the prepared brownie pan, spreading it evenly.
- Bake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let the brownies cool completely in the pan on a wire rack.
Decorate and Serve:
- Once cooled, lift the brownies out of the pan using the parchment paper overhang.
- Drizzle melted chocolate over the top and garnish with fresh fruits of your choice.
- Cut into squares and serve.
Enjoy your rich and fudgy brownies!
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