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Ingredient
Brownies
Introduce
Chef :
Hiroko ListonBrownies
‘Brownies’ is such a popular treat and there are hundreds of recipes out there. I am confident that my recipe is one of the easiest ones as you don’t need to weigh ingredients. And you don’t need to add a scary amount of Sugar. I actually tried to reduce Sugar further, but I concluded that a fair amount of Sugar is necessary for the Brownies. *Note: 1cup is 250ml
Ingredient
Food ration :
34cm x 20cm Brownie Tin OR similar size Square Tin
1 pinch
extra Salt
1/2 cup
Brown Sugar *firmly packed
1/4 cup
Caster Sugar
1 teaspoon
Instant Coffee Powder
1 teaspoon
Vanilla Extract OR/AND 1 tablespoon Rum
1/3 cup
Plain Flour
2 tablespoons
Cocoa Powder
1/4 teaspoon
Bi-carb Soda
Cooking instructions
* Step 1
Preheat the oven to 160℃. Line the bottom and sides of a brownie tin or a square cake thin with baking paper.
* Step 2
Place 1/2 of chopped Dark Chocolate and Butter in a large heat-proof mixing bowl, and microwave until melted. *Note: You can do this process using a saucepan.
* Step 3
Add Salt, Brown Sugar, Caster Sugar and Instant Coffee Powder to the chocolate mixture, and mix well. Add Eggs, Vanilla and Rum, and mix well. Sift in Flour, Cocoa Powder and Bi-carb Soda, and mix well. Add the saved 1/2 of chopped Dark Chocolate and combine.
* Step 4
Pour the mixture into the prepared tin and bake for 30 to 40 minutes OR until cooked through.
* Step 5
Allow to cool in the tin. When cooled, take out and cut into squares.
Note: if there is a photo you can click to enlarge it
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