recipe
As soon as you hear the word chocolate, don’t you just want to indulge in some divine chocolaty dessert? And gooey brownies are just the perfect treat! So this week, You! has collaborated with home-based baker and food enthusiast, Saba Masood of The Pastry Girl from Islamabad, who shares the recipe of ‘Triple chocolate brownies’. Happy baking!
I N G R E D I E N T S
BSemisweet or dark chocolate (chopped) 10 oz (300 g)
Unsalted butter 2/3 cup (150g)
Castor sugar or granulated white sugar 3/4 cup
Vanilla extract 1 tsp (5 ml)
Eggs 3
All-purpose flour 1/2 cup
Salt a pinch
White chocolate chips 1 oz (30 g)
Milk chocolate chips 1 oz (30 g)
Note: For softer gooey brownies, bake them till a tester comes out with a few moist crumbs on the toothpick.
M E T H O D
- Preheat oven to 325 F (160 C) and grease and line an 8-inch square pan with baking paper. Let the paper hang from two sides so it is easier to pull out the brownies.
- Use a double boiler to melt chocolate and butter. If you don’t have a double boiler, then in a heatproof bowl resting over another pot of barely simmering water, melt chocolate and butter, stirring gently. Remove from heat and stir in sugar and vanilla.
- Stir in eggs, one at a time. Stir in sifted flour and salt. Fold in white and milk chocolate chips.
- Bake for 35 to 40 minutes (or longer), until a toothpick inserted in the center of the brownies comes out clean.
- Let the brownies cool in the pan for 30 minutes before taking it out. Keep it on a wire rack to cool.
- They might look a little soft in the centre but as they cool, they will become fudgy.