Ingredients: ( half recipe )
75 gr Butter
200 gr Dark Chocolate Converture (chopped)>>> me 100 gr cocoa powder + 100 gr sugar
2 eggs
40 gr Brown Sugar (original 50 gr)
40 gr Sugar (original 50 gr)
1 tsp Vanilla Extract
15 gr Choco Powder
50 gr Self-raising flour (I used 50 gr Plain Flour + 1/4 tsp BP)
Melted chocolate drizzling (optional)
Method:
- Using double boil method, melt the dark chocolate and butter, stir together until mix. Leave it cool and set aside.
- Preheat your oven to 160C
- Mix and stir the eggs, sugar and vanilla. While stirring, pour the chocolate batter slowly and mix well.
- Add in the flour and cocoa powder, stir well.
- Pour into 8 inch square baking tin with greaseproof paper.
- Bake it for 25-30 minutes.
- Let the brownies cool inside the oven with door ajar for 15 mins (I only put 10mins).
- Leave it cool in a pan and transfer out before cutting.
75 gr Butter
200 gr Dark Chocolate Converture (chopped)>>> me 100 gr cocoa powder + 100 gr sugar
40 gr Brown Sugar (original 50 gr)
40 gr Sugar (original 50 gr)
1 tsp Vanilla Extract
50 gr Self-raising flour (I used 50 gr Plain Flour + 1/4 tsp BP)
- Using double boil method, melt the dark chocolate and butter, stir together until mix. Leave it cool and set aside.
- Preheat your oven to 160C
- Mix and stir the eggs, sugar and vanilla. While stirring, pour the chocolate batter slowly and mix well.
- Add in the flour and cocoa powder, stir well.
- Pour into 8 inch square baking tin with greaseproof paper.
- Bake it for 25-30 minutes.
- Let the brownies cool inside the oven with door ajar for 15 mins (I only put 10mins).
- Leave it cool in a pan and transfer out before cutting.
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