h.e.l.l.o.

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Mr.Brown.

I am not a good baker, but i am an explorer! That’s where i met Mr.Brown. He is damn good looking and rich! Very tasteful looking yet you will never get enough of him. He is always in my top cookout list, whenever i feel like having a quick dessert, he would definitely be reminded. Let’s start…

brownie3browniebrownie1I love having my brownie with a cup of fresh milk for my breakie or just with drizzle of melted chocolate. Check out the simple recipe below to make a batch 24 slices of brownies.

The recipe is adapted from Bakergirl.

Ingredients:

1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
311g ounces dark chocolate, coarsely chopped
1 cup (225g) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder (addition)
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract

Preheat oven to 350°F. Butter the sides and bottom of a 9×13-inch glass baking pan. Line the pan with parchment paper.

In a medium bowl, whisk the flour, salt, and cocoa powder together.

Place the chocolate, butter, and instant espresso powder in a large saucepan (or using a double broiler) over medium-low heat, stirring occasionally, until the chocolate and butter are completely melted. Turn off the heat and add the sugar and brown sugar. Whisk until completely combined, then remove pan from stovetop and allow to come to room temperature.

Add egg to the chocolate mixture one by one and whisk until combined. Add the vanilla and stir until just combined. Do not overbeat the batter.

Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is still visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.

Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.

Makes 24 brownies.

Enjoy the recipe! cook & smile.

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One comment on “Mr.Brown.

  1. sakkarin
    January 17, 2014

    I noticed that you have lots of yummy recipes on your page and I would like to suggest you have a look at our Top Food Blogs section here: http://www.alldishes.co.uk/top-food-blogs.

    If you want to add your food blog for get more visit traffic to the list and have your recipes indexed on Alldishes.co.uk, all you have to do is follow the instructions here: http://www.alldishes.co.uk/add-your-food-blog

    Hopefully hearing from you soon,

    Thanks,
    Sakkarin Sº
    info@alldishes.co.uk
    http://www.alldishes.co.uk

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This entry was posted on December 27, 2013 by in chocolate, cooking, dessert, food and tagged , , , , , .

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