Hey. I'm back to update my blog with food again. :) Baking is just my hobby.
This is my first try on brownie, the result is "eadible" but taste bad actually. It's quite bitter and totally not to my favour. :( But on my second try, I changed the recipe slightly. The brownie was delicious *nom nom* and my friends like it too. It tastes best once I get it out from the oven. The top was crispy, and it's warm. The best part is that the chocolate was melting in my mouth.
FIRST TRIAL
 |
| I forgot that I have to leave it cool before cutting it and I get crumbs everywhere :( |
|
115g unsalted butter, softened, plus extra for greasing
120g caster sugar
2 eggs
40g plain chocolate (minimum 70% cocoa solids)
55g pecans or walnut
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp warm water
1 tsp baking powder
55g plain flour
55g cocoa powder
Method:
- Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
- Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
- Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
* Credits to my cousin, Sze Min for helping me in finding the recipe. :)
SECOND TRIAL
 |
| Sorry, this is the only photo I got for my second trial. I dust some icing sugar on it as a decoration. :) |
|
* I changed the recipe slightly.
115g unsalted butter, softened, plus extra for greasing
120g caster sugar
2 eggs
60g plain chocolate (minimum 70% cocoa solids)
55g pecans or walnut
1 tsp vanilla extract
2 tsp instant coffee granules
2 tbsp warm water
1 tsp baking powder
55g plain flour
50g cocoa powder
40g chocolate chips (additional)
Method:
- Preheat the oven to 180C. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs, one at a time.
- Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Mix together well.
- Add the baking powder, then sift in the flour and cocoa powder. Mix well; the mixture will be quite wet.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 30 minutes. Don't over bake, you may have a skewer insert into the cake and come out not clean.
- Allow to cool in the tin for ten minutes, then place on a wire rack to cool.
* For both recipe, I omitted coffee granules and warm water.
