I have been offline for a little bit due to this as I am back in Penang, so I feel totally relieved that my contributor is helping me to fill in the void with new baking recipes. After I posted the brownie butter cake recipe, I came to realize just how much my readers love baking, and that they also love chocolate and brownies. So this chocolate chip brownies recipe is for you.
There are many variations of brownies, plain old baked brownies, chocolate mint, salted caramel, peanut butter, etc., but nothing beats chocolate chip brownies in my opinion. These cake squares are dense, rich, and studded with white chocolate chips plus chopped pistachio, so every bite is extra decadent and sinful. It’s a recipe that no one can resist, even the pickiest eater, I assure.
If you are looking for the absolutely best brownie recipe, this is it. I won’t convince you anymore with my words, but I will let you judge for yourself with the pictures in this post. This chocolate chip brownie recipe is a keeper, yielding fudgy, chocolatey, moist, simply perfect brownies every time! Give it a try.
Makes 12 brownies | Prep Time: 30 mins | Bake Time: 35 mins
Recipe adapted from iTunes app: The Photo Cookbook – Baking
Contributor: CP Choong
1 cup Butter, softened, plus extra for greasing
5 ½ oz / 150g Dark chocolate, broken into pieces
1 ½ cups Self-rising flour
2/3 cup Superfine sugar
4 Eggs, beaten
½ cup Chopped Pistachio nuts (I used walnuts)
3 ½ oz / 100g White chocolate, roughly chopped
Confectioner’s sugar, sifted, for dusting
Preheat the oven to 350F/180C. Grease and line a 9-inch/23cm square baking pan.
Place the dark chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted, then let cool slightly.
Sift the flour into a separate bowl and stir in the superfine sugar.
Stir the eggs into the chocolate mixture, then pour into the flour and sugar and beat well.
Stir in the nuts and white chocolate.
Pour the mixture into the prepared pan, using a palette knife to spread evenly.
Bake in the preheated oven for 30-35 minutes, or until firm to touch around the edges. Cool in the pan for 20 minutes, then turn out onto a wire rack to cool completely.
Dust with the confectioner’s sugar.
Cut into 12 squares and serve.
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