Choco­late brown­ies

(serves 6)

Friday - - Wanted -

Prep time: 10 mins

Bak­ing time: 25 mins

In­gre­di­ents but­ter, for greas­ing 200g dark choco­late, (70 per cent cocoa), bro­ken into pieces 40ml wa­ter, luke­warm 200g ic­ing sugar 3 eggs, at room tem­per­a­ture 40g flour, sifted Method:

1. Pre­heat oven to 170°C. Grease and line a 20x20cm bak­ing tin, leav­ing parch­ment over­hang­ing slightly on ev­ery side. 2. Melt choco­late in a bain­marie. Once melted, re­move from heat and beat in wa­ter, fol­lowed by ic­ing sugar. 3. Add eggs one by one, stir­ring vig­or­ously to en­sure a smooth con­sis­tency. Stir in flour. 4. Pour bat­ter into tin and bake for 20-25 min­utes, or un­til small cracks ap­pear on sur­face of brownie. Serve warm with ice cream, or cold alone.

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