THE ULTIMATE CHOCOLATE BROWNIE

The Ultimate Chocolate Brownie

Fiona Lau

calls it 

Death by Chocolate Brownie.

It is her best chocolate brownie 

that her friends and family never get tired of.

She said, "Look! The chocolate is oozing from the inside.....

isn't it perfect? ...."

I gonna make this brownie 

My Ultimate Chocolate Brownie

Perhaps you may like to try making one, and here is her recipe:

The Ultimate Chocolate Brownie

240g butter, melted

30g vegetable oil

260g white sugar (I reduced to 200)

200g light brown sugar

4 large eggs, at room temperature

1/4 tsp salt

1 Tbsp vanilla extract

130g all purpose flour

100g good ccocoa powder

200g roughly chopped chocolate or large chocolate button

1. preheat oven 175'C

2. line a 8x12" square pan with parchment paper

3. whisk together melted butter, oil and sugars

4. add vanilla and eggs, one at a time; beat until lighter in colour

5. gently fold in sifted (flour, cocoa powder and salt) Do not over beat!

6. fold in 3/4 of the chocolate pieces (leave 1/4 for topping)

7. pour batter into prepared pan, smooth the top evenly

8. scatter the remaining chocolate pieces on top of the cake

9. bake for 30min until the centre no longer jiggles and is set to the touch

10. allow to cool in pan for 10min before removing to cool on rack

Optional:

If you like some crunch or additional flavour, add some crushed walnuts, peanuts,

almonds, pecans or some dried fruits like cranberries, raisins etc.

Shelf life

1. store at room temperature for 3 days

2. if refrigerated, up to 5 days

3. if frozen, up to 3 months

To serve, either

1. bring to room temperature or

2. reheat lightly in toaster oven