It is the season of celebration. There is bound to be an open house on each day this month.
Dr Zuraini ordered 2 pans of SCB for her open house and since they keep well, I made them yesterday and delivered today. My best mate Maria requested that I upload step by step photos on the preparation of this brownies, which recipe can be found
here. So, here are the photos.
This brownies can be prepared in less than 30 minutes, with all your ingredients already on your work top. You will need 2 big bowls, a wooden spoon and balloon whisk.
1. Preheat your oven to 180C. Line your pan with greaseproof paper as shown in (a) (extra long on two sides of the pan). I usually use 8"x8" pan for one recipe.
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| (a) |
2. Melt butter and chocolate in a bowl using double boil method or just pop them in the microwave. (b)
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| (b) |
3. In another bowl, whisk lightly the eggs and brown sugar until just mixed. Do not overmix. Your mixture should look something like in (c), slightly frothy.
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| (c) |
4. Add the chocolate-butter mixture into the egg-sugar mixture (d). Mix well.
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| (d) |
5. Add the sifted flour-cocoa powder mixture (e). Mix well.
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| (e) |
6. Add chocolate chips (f). Mix well.
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| (f) |
7. Pour into pan (g). Bake for 35-40 minutes. Do not overbake. To test, insert skewer. It should come out clean, not sticky (lupa pulak nak snap gambar skewer after testing the baked brownies).
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| (g) |
The baked brownies.
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| (h) |
Hope this helps. Good luck!
