(makes 12 large pieces)
From Handle the Heat
This is a scrumptious chewy brownie recipe that I tasted at many a church event and finally found out where it was from, and have finally gotten around to baking a batch! It was just as good as I remembered, no altering to the recipe needed at all so all credit to Tessa from Handle the Heat. It's actually not too sweet when using dark chocolate chips and the hint of salt balances it out well. Can't put this in the healthy category but definitely a great afternoon pick-me-up or an after dinner treat :)
Prep time: 20 minutes
Cooking time: 30-35 minutes
1 1/4 cup (250 g) caster sugar (reduced to 1/2 cup if cooking for kids)
70 g unsalted butter
2 large eggs plus 1 egg yolk, cold
1 tsp vanilla extract
3/4 cup (75 g) unsweetened cocoa powder
1/3 cup vegetable oil
1/2 cup (63 g) plain flour
1/8 tsp baking soda
1 Tbsp corn flour
1/4 tsp salt
3/4 cup (130 g) dark chocolate chips
Method
1. Preheat the oven to 180C. Line a 20x20 cm pan with baking paper.
2. In a microwave safe bowl, add the butter and sugar and microwave for 30 to 60 seconds until the butter is melted. Whisk in the eggs, egg yolk and vanilla extract. Stir in the oil and cocoa powder.
3. Stir in the flour, baking soda, corn flour and salt until well combined. Stir in the chocolate chips.
4. Pour the brownie batter into the pan and place in the oven for 30-35 minutes, or until a knife inserted into the middle comes out clean. Cool.
5. Cut into 12 rectangles or even 24 small rectangles if you are looking for just a little treat :)
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