Brownies Recipe by Gigi Shingala
Cooking Instructions 1 Preheat your oven to 180 degrees C. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil. Butter the foil. 2 Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. 3 Next, whisk in the vanilla extract. Then, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, and chocolate chips. 4 Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and let cool on a wire rack. 1 Preheat your oven to 180 degrees C. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil. Butter the foil. 1 Preheat your oven to 180 degrees C. Line the bottom and sides of an 8 inch (20 cm) square baking pan with foil. Butter the foil. 2 Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. 2 Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. 3 Next, whisk in the vanilla extract. Then, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, and chocolate chips. 3 Next, whisk in the vanilla extract. Then, whisk in the eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt, and chocolate chips. 4 Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and let cool on a wire rack. 4 Pour into the prepared pan, smoothing the top with the back of a spoon or offset spatula. Bake for about 25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Remove from oven and let cool on a wire rack. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ranch dressing and dipping sauce Meatless Enchilada Pie Steak tacos Strawberry Mango Squash Chicken Tortilla Soup Ranch dressing and dipping sauce Meatless Enchilada Pie Steak tacos Strawberry Mango Squash Chicken Tortilla Soup Cucumber Chilli Cooler Super quick stir fried veggies ramen Smoked mackerel cabbage sauce Olive Oil Dark Chocolate Cookies Rose Lassi Healthy Summer Coolers: Yoghurt & Coconut Milk Lassi 🥤 Blueberry jam tea cake Arabian mandi rice Fasting Sabudana Khichdi Watermelon and Orange Juice Cucumber Chilli Cooler Super quick stir fried veggies ramen Smoked mackerel cabbage sauce Olive Oil Dark Chocolate Cookies Rose Lassi Healthy Summer Coolers: Yoghurt & Coconut Milk Lassi 🥤 Blueberry jam tea cake Arabian mandi rice Fasting Sabudana Khichdi Watermelon and Orange Juice