Easy-to-make brownie treat

Singapore Women's Weekly (Singapore) - - CONTENTS -

When friends are com­ing over and you need to whip up a fast sweet treat, this one-bowl won­der will do the trick - quick! Prep 20 mins | Cook 45 mins + chill­ing | Serves 12

200 g dark choco­late, chopped 150 g but­ter, chopped

2/3 cup plain flour

½ cup co­coa pow­der

1 /3 cups brown sugar


4 eggs, whisked

½ cup sour cream

1 tsp vanilla ex­tract

125 g rasp­ber­ries


100 g milk choco­late 100 g white choco­late 1. Pre­heat oven to 180 C. Lightly grease and line a 20-cm square pan with bak­ing pa­per.

2. In a medium saucepan, stir choco­late and but­ter over low heat un­til melted. Cool slightly. Stir in flour, co­coa and sugar, then egg, sour cream and vanilla. Fold through rasp­ber­ries.

3. Pour into pan. Bake 40 to 45 mins un­til a skewer comes out with a few crumbs.

4. TOP­PING Break choco­late into squares, then cut in half to form rec­tan­gles. Ar­range over top of warm brownie, press­ing in gen­tly. Chill un­til com­pletely cooled be­fore serv­ing.

Go for thin­ner-sliced cho­co­lates which are eas­ier to snap into rec­tan­gles.

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