time for a bake. i saw this nice brownies recipe & gave it a try. as usual i adjusted some of the ingredients. see below in brackets.i checked after 20 mins & it was still a little too wet so i waited another 2 mins. should've gave it another 1 min only as the bottom turned more cakey than i wanted.
as usual, i cant wait till the cake thoroughly cooled before i cut it.. it was rather messy. so pls wait until really really cooled. either that or chilled it first. the top part was a little hard at first but i was not bothered as i know it would moist after a while, which it did giving it a nice sheen almost like it was ganached.
after chilling the brownies turned fudgey. not much of coffee taste but have very very subtle hints of sheridan's. koko said it's nice but can't taste the liquer. so next time i will be increasing to 2 tablespoons of sheridan's and brushed some sheridans+coffee mixture on top of the brownies while its still warm.
as usual, i cant wait till the cake thoroughly cooled before i cut it.. it was rather messy. so pls wait until really really cooled. either that or chilled it first. the top part was a little hard at first but i was not bothered as i know it would moist after a while, which it did giving it a nice sheen almost like it was ganached.
after chilling the brownies turned fudgey. not much of coffee taste but have very very subtle hints of sheridan's. koko said it's nice but can't taste the liquer. so next time i will be increasing to 2 tablespoons of sheridan's and brushed some sheridans+coffee mixture on top of the brownies while its still warm.
1/4 cup boiling water
1 tablespoon instant espresso powder [nescafe powder]
1/4 cup bittersweet chocolate chips
6 tablespoons butter, melted [equals to 85gm]
1/2 teaspoon vanilla extract
1 large egg [2 smaller eggs]
1 large egg white
[ 1 tablespoons sheridan's]
1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar [1 1/4 cup]
1/2 cup Dutch-processed cocoa powder, sifted
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350F/160C (conventional oven)
In a medium bowl, add the boiling water and espresso powder - stir to dissolve. Add chocolate chips and stir until the chocolate melts - let cool slightly. Mix in the butter, vanilla, egg and egg white. Stir in the Sheridan's.
In a medium bowl, whisk together flour, sugar, cocoa, baking powder and salt. Pour in the coffee mixture and stir just until combined - the batter will be quite thick. Scoop the mixture into a 9" baking pan coated with nonstick spray. Bake until a toothpick placed near the center comes out with a few moist crumbs attached - about 20 to 25 minutes. Remove and let cool completely before cutting.
No comments:
Post a Comment