| 125g |
SCS Salted Butter |
| 150g |
SIS Fine Grain White Sugar |
| 2 |
Eggs |
| 1tsp |
Vanilla Extract |
| 40g |
Unsweetened Cocoa Powder (the best you can find) |
| 60g |
Sunshine Plain Flour |
| 1/2 tsp |
Baking Powder |
|
|
| For the Frosting we need: |
| 75g |
Melted Dark Chocolate (70%) |
| 75g |
Melted White Chocolate |
|
|
| 1. |
Preheat oven to 175℃. |
| 2. |
Grease an 8-inch square pan. |
| 3. |
Melt the butter in a saucepan over a small fire (or in a microwave). |
| 4. |
Once melted, pour the butter into a large mixing bowl, and stir in sugar, vanilla and eggs. |
| 5. |
Combine flour, baking powder and cocoa powder in a separate bowl. Sift these dry ingredients into the batter. |
| 6. |
Whisk the batter by hand for two to three minutes, until combined and small air bubbles are formed. |
| 7. |
Bake in the oven for 17 to 20 minutes. To test your brownie, stick a cake tester or satay stick in it. It should come out clean or with just a few crumbs on it. |
| 8. |
Let it cool in the pan. |
| 9. |
Melt the dark and white chocolate in separate bowls in a double boiler (put a heatproof bowl on top of a pot of barely simmering water; don’t let the bowl touch the water). Stir occasionally until the chocolate has melted. Set aside to cool. |
| 10. |
When the brownie is still a little warm, pour the dark chocolate all over the brownie and drop spoonfuls of melted white chocolate onto the dark chocolate. Use a toothpick to make swirls in the chocolate. |
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