Triple Chocolate Brownies cake 朱古力布朗尼



I put more flour to make a more cake-like texture this time. And I substitue chocolate chip with white chocolate chips.  Love it!


Serving: 12 Large Brownies

Ingredients

8 ounces dark chocolate
1 cup Butter
1 cup all-purpose flour (add 1/2 more if you want more cake like and less fudgey)
1/2 cup cocoa powder
1 teaspoon baking powder
pinch salt
4 eggs
2 cups brown sugar
1 tablespoon pure vanilla extract
1 cup chocolate chips ( I use white chocolate chips this time)

Instructions

 

Preheat your oven to 350°F (180°C).

To protect the chocolate from direct heat, melt it and the butter in a heatproof bowl set over a small pot of simmering water(Pic 1), stirring constantly. When the chocolate and butter have melted, whisk until smooth.(Pic 2)

While the chocolate mixture cools slightly, whisk together the flour, cocoa powder, baking powder and salt(Pic 3). Whisk Eggs, sugar and vanilla until well mixed(Pic 4). Add chocolate melts to eggs batter and mix thoroughly (Pic 5). Stir in the flour mixture and chocolate chips until incorporated (Pic 6-7).

Pour batter into a lightly oiled and floured 9- x 13-inch (3.5 L) pan (I use cocoa powder to dust to the pan)(Pic 8). Bake for exactly 25 minutes.

Recipe adapted from Chef Michael Smith Triple Chocolate Brownies.