For the iftar jam'i hosted by KMG last Saturday, my housemates and I baked brownies as our potluck dish.
Here is the recipe, it was simple and easy. We got the recipe from internet.. =)
*credit goes to the owner of this recipe*
Ingredients:
175g plain chocolate with 70 per cent cocoa
175g butter, room temperature and roughly cubed
85g self-raising flour
40g good-quality cocoa powder
1 tsp baking powder
1 tsp fine sea salt
5 medium eggs
300g unrefined organic caster sugar
1 tsp vanilla essence
115g walnut halves, roughly chopped (we used hazelnut instead)
Apparatuses:
Oven, metal bowl, spatula, baking tin, mixer, weighing scale, spoon & pot for boiling water.
Methods:
1. Preheat the oven to 180°C/350°F/gas mark 4. Break the chocolate into squares and put in a heatproof bowl with the butter. Melt over a pan of barely simmering water for five minutes. Make sure the base of the bowl does not touch the water. Take off the heat. It will still be lumpy at this stage, so stir immediately, until smooth. Leave until ready to use, but it should still be lukewarm and runny.
2. Sift the flour, cocoa powder, baking powder and salt twice into a bowl. Put to one side. Using either electric beaters (it will take around three minutes) or a hand whisk, whisk the eggs, sugar and vanilla essence together in a large mixing bowl, until thickened and mousse-like.
3. Stir the sifted flour and cocoa a quarter at a time into the egg mixture and stir with a wooden spoon, until well combined. Pour in the melted chocolate and stir thoroughly to mix – it should have a batter-like consistency. Finally, fold the roughly chopped walnuts evenly through the mixture.
4. Pour into the prepared tin and bake for 25 minutes. It should form a crust on top that is just starting to crack around the edges, and yet still be soft in the centre. Put the tin on a wire rack and leave to cool. Transfer the brownie and its paper to a board and cut into squares. To finish, you can also dust with either icing sugar or cocoa powder. The brownies will keep for up to a week in an airtight container.
before and after
2. Sift the flour, cocoa powder, baking powder and salt twice into a bowl. Put to one side. Using either electric beaters (it will take around three minutes) or a hand whisk, whisk the eggs, sugar and vanilla essence together in a large mixing bowl, until thickened and mousse-like.
3. Stir the sifted flour and cocoa a quarter at a time into the egg mixture and stir with a wooden spoon, until well combined. Pour in the melted chocolate and stir thoroughly to mix – it should have a batter-like consistency. Finally, fold the roughly chopped walnuts evenly through the mixture.
4. Pour into the prepared tin and bake for 25 minutes. It should form a crust on top that is just starting to crack around the edges, and yet still be soft in the centre. Put the tin on a wire rack and leave to cool. Transfer the brownie and its paper to a board and cut into squares. To finish, you can also dust with either icing sugar or cocoa powder. The brownies will keep for up to a week in an airtight container.
before and after
tadaaa~
selamat mencuba resipi yang mudah ini.. =D
sesuai dimakan ketika berbuka puasa..
selamat mencuba resipi yang mudah ini.. =D
sesuai dimakan ketika berbuka puasa..
2 comments:
mixer buat harta nampak LOL =p
bekas tuppaware korg dari iftar tuh ade kat kiteorg dah siap cuci... =) ade 4 tuppaware kan? 3 kecik satu bedar
Hahah. Kn mixer tu senior bagi, so kira hak bersama la ye.. Lol
tupperware tu yg besar je ktrg punye.. Yg kecik2 korg amek je, KMG mmg sediakan tupperware utk tapau..
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