I have made brownies once before and using a brownie pan and it didn’t come out like it should.
Apparently brownies are still supposed to be moist and soft in the middle and I baked mine till the cake tester came out dry and well when the brownies cooled they just got hard like snap cookies, that could snap your teeth while biting into it.
I finally figured that brownies should still be kind of gooey in the middle but not RAW. It took me a couple of tries to finally get the nick of this which in my terms is roughly 20 minutes.
I added a handful of chocolate chips to the batter and it was soo chocolately delicious.
The hard part of this recipe was waiting for an entire hour for it to cool before cutting it into squares, kicking up my feet and enjoying the brownies.
I loved making this recipe I finally figured out how to use a double boiler without splitting the chocolate and this recipe was super duper easy to make I actually made in a mixing jug and just poured everything straight into the square cake tin and as they say the rest is history.
- 3 x ounces semi sweet chocolate chips
- 5 x tbps butter.
- 2/3 x cup castor sugar.
- 1/3 x cup soy milk.
- 1 x tbps corn flour.
- 3 x tsp espresso powder.
- 1 x tsp vanilla essence.
- ¾ x cup + 2 x tbsp. cake flour, sifted.
- ½ x tsp baking powder.
- 3 x tbsp. cocoa powder.
- Pinch of salt.
- In a heat proof bowl, add the chocolate chip pieces and butter.
- Melt it over a bowl of simmering water.
- Remove from the heat, add the sugar and whisk till all the sugar has been dissolved.
- In a spate bowl, whisk together the milk, corn flour and espresso powder together till well combined.
- Pour the milk mixture into the chocolate mixture and whisk to combine.
- Add in the flour, baking powder, salt and cocoa powder.
- Whisk till there are no lumps and the mixture is nice and smooth.
- Pour into a greased square baking tray.
- Pop into a preheated oven and bake at 180 degrees for 15 – 20 minutes.
- Allow to cool completely in the pan, before cutting into squares and enjoy.