INGREDIENTS:

  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 15g coffee powder
  • 50g white chocolate
  • 50g chocolate chips ( or chunks)
  • 3 large eggs
  • 175g golden caster sugar
  • 125 gms brown sugar

 

Chef of the day: Divya (BCTCA 6th Sem)

METHOD:

  1. Preheat the oven to 180 degrees C / 350 degrees F and prep a 8×8-inch baking pan with parchment paper.
  2. Melt the butter gently in a pan sitting on a double boiler. Melt the chocolate in a double boiler and keep it aside.
  3. In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
  4. Add the white and brown sugars to the mixture and whisk together well.
  5. Sift cocoa powder, flour, and salt into the bowl and mix until just combined.
  6. Pour in the dark chocolate into the mix.
  7. Toss in ¾th chocolate chips (or chunks) and fold into the batter.
  8. Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.
  9. Bake for about 30 minutes or until the center is just set. You’ll notice the center does not wiggle when the pan is moved.
  10. Add the remaining 1/4th chocolate chips on top of the brownie and bake for 5 more minutes.
  11. Brownie is ready. Take it out of the oven. Rest it till it just comes to room temperature. Then cut and serve along with chocolate sauce.