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:
- Preheat the oven to 180 degrees C / 350 degrees F and prep a 8×8-inch baking pan with parchment paper.
- Melt the butter gently in a pan sitting on a double boiler. Melt the chocolate in a double boiler and keep it aside.
- In a large bowl, combine melted butter, eggs, vanilla extract, and coffee then mix together well.
- Add the white and brown sugars to the mixture and whisk together well.
- Sift cocoa powder, flour, and salt into the bowl and mix until just combined.
- Pour in the dark chocolate into the mix.
- Toss in ¾th chocolate chips (or chunks) and fold into the batter.
- Add batter to pan and smooth to the edges. You can add more chocolate chips to the top before baking if desired.
- 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.
- Add the remaining 1/4th chocolate chips on top of the brownie and bake for 5 more minutes.
- 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.