The Best Double Chocolate Brownies

Salam bersiaran,

Sejak dua menjak ni mandom pulak nak menhapdet blog ni. Lagipun, minggu ni agak sibuk sebab bawak umi gi berjalan2. Ye lah, lagi 2 minggu umi dah nak balik tapi ah kak ni pulak tengah sibuk ngan assignment, so nak keluar memang payah sikit, tambahan pulak last week en hubby pun tak de kat rumah.

This week semua orang dah ada kat rumah so boleh lah curi masa sikit keluar berjalan sebab ada orang nak tolong tengokkan bebudak kat rumah.

Anyway, brownies ni buat sabtu lepas untuk buat bekal masa gi Legoland. So far, dah macam2 resipi di cuba, rasanya resipi ni yang paling kena dengan tekak.

The cake texture is so soft, chewy and chocolaty. The added walnut make it a lil bit crunchy, memang just nice. My mom yang bukan peminat kek2 yang bercoklat ni pun duk craving for it until the next day . 

Resipi ni as usual from The Big Book of Baking. Jom tengok.

Double Chocolate Brownies
Source : The Big Book of Baking

Ingredients :-

115 g butter, plus extra for greasing
115 g plain chocolate, broken into pieces
300 g caster sugar (Boleh kurangkan)
pinch of salt
1 tsp vanilla extract
2 large eggs
140 g plain flour
2 tbsp cocoa powder
100g white chocolate chips ( I change to chopped walnut)

Fudge Sauce :-
4 tbsp butter
225 g caster sugar
150 ml milk
250 ml double cream
225 g golden syrup
200 g plain chocolate, chopped.

Method :-

1. Preheat the oven to 180C or Gas Mark 4. Grease a 7 inch cake tin and line the base with baking paper.
2. Place the butter and chocolate in a small heatproof bowl set over a saucepan of gently simmering water until melted. Stir until smooth. Leave to cool slightly.
3. Stir in the sugar, salt and vanilla extract. Add the eggs, one at a time and stir until blended.
4. Sift the flour and cocoa powder into the mixture and beat until smooth.
5. Stir in the chocolate chips, then pour the mixture into the prepared tin.
6. Bake in the preheated oven for 30-40 minutes. Leave to cool slightly while preparing the sauce.

Fudge Sauce Method :-

1. Place the butter, sugar, milk, cream and golden syrup in a small saucepan and heat gently until the sugar has dissolved.
2. Bring to the boil and stir for 10 minutes, or until the mixture is caramel-coloured.
3. Remove from the heat and add the chocolate. Stir until smooth.
4. Spread over the cool brownies.