Brownies

here's the recipe for Adhock Brownies

250g Super Dark Coverture ( 63 % cocoa cooking chocolate. available in Phoon Huat)
250g Butter
450g of sugar (use less as desired)
4 Large eggs
190g of all purpose flour
Some chopped nuts (optional)
2 tsp of vanilla extract.
Some cocoa powder


Place the super dark coverture in a Stainless Steel bowl.

Prepare some hot boiling water in a pot. Allow the Stainless Steel Bowl to sit within the pot. Take note that the bowl should not be immersed in the water.

Heating should be indirect and gentle hence we should use the steam generated by the hot water.

Use a spatula to stir till all the dark coverture melted. Introduce butter and continue to stir till an even mixture is obtained.

Add sugar intermittently. Continue to mix. Till most of the sugar has dissolved. (it is difficult and it is okay if there are some residual grains of sugar left undissolved)

Test the temperature of the melted chocolate. Make sure it is not too hot. Add the beaten eggs. (If the mixture is too hot, u will get scrambled eggs!!!)

Add 2 tsp of vanilla extract

Stir slowly. The eggs will seem not to mix well with the coverture. Be Patient and continue to stir (try to bring the beaten eggs towards the centre at every stir) till an even viscous mixture is obtained.

Sieve in the Flour and continue to stir. (It is impt to sieve the flour to avoid lumps of unmixed flour)

Depending on strength and stamina, continue to stir till a sticky viscous chocolate mixure is obtained.

Preheat the oven to 160C for 15 mins. Meanwhile make sure the mixture sits on a water bath. (Caution: Do not immerse the bowl into the hot water).

Butter the baking pan (22 cm by 22 cm ). Dust some cocoa powder to make it easier to offload the brownie later.

Pour the entire mixture to the baking pan. Lightly stomped the baking pan to get rid of the air bubbles trapped within the mixture. Alternatively, use a small spatula or knife run an "S" through the mixture to release the bubbles. (Avoid stirring the mixture too violently as this might create air bubbles)

Bake the mixure at 160 C for 35 mins. Use a toothpick to test the cake. If the toothpick came out clean, that implies underbaked. Baked for another 10 mins. If the toothpick came out with crumbs adhering, this implies the brownie is ready.

Allow the brownie to cool slowly as cooling too fast might result in crack surface.

When the brownie is cooled, u can offload the brownie by over turning it on a flat pan dust with cocoa powder.

Cut into cubes or any desired size. Place them in the fridge. Warm up the brownie when u wana served them.


Serve Brownies with a scoop of vanilla ice cream and probably a cuppa of Hot tea.

bon appetite!