UNIQUE CAKES & COOKING CLASSES INSTITTUTE
IN NAVI MUMBAI
CHOCOLATE BROWNIE
INGREDIENTS
1 CUP + 1 TBSP PURPOSE FLOUR
1. 1 TBSP (10 G) CORNSTARCH
2. 1/8 TSP BAKING POWDER
3. 1 TSP SALT
4. 1/2 CUP + 1 TBSP (130 ML) MILK
5. 1 1/2 TSP APPLE CIDER VINEGAR
6. 3/4 CUP UNSALTED BUTTER
7. 3/4 CUP BROWN SUGAR
8. 3/4 CUP WHITE GRANULATED SUGAR
9. 1/2 CUP + 1 TBSP UNSWEETENED COCOA POWDER
10. 2 TSPS PURE VANILLA EXTRACT
11. 1 TSP INSTANT ESPRESSO POWDER
12. 1/2 CUP CHOCOLATE CHIPS
INSTRUCTIONS
PREHEAT THE OVEN TO 325º F (165 º C). LINE AN 8×8-INCH BAKING PAN WITH PARCHMENT PAPER.
COMBINE FLOUR, CORNSTARCH, BAKING POWDER, AND SALT IN A BOWL. SET ASIDE.
IN A MIXING BOWL OR LIQUID MEASURING CUP, COMBINE THE MILK AND VINEGAR.
LET THE MIXTURE REST FOR 5 TO 8 MINUTES, UNTIL THICKENED AND CURDLED.
MELT BUTTER IN THE MICROWAVE. ALTERNATELY,
STIR IN THE SUGARS AND MIX UNTIL WELL COMBINED, FOR ABOUT 2 – 3 MINUTES.
ADD MILK MIXTURE TO THE BUTTER MIXTURE
MICROWAVE THE MIXTURE FOR 2 MINUTES.
REMOVE THE BOWL FROM THE MICROWAVE AND CONTINUE MIXING WITH THE WHISK
ADD COCOA POWDER, AND MIX TO INCORPORATE
ADD THE FLOUR MIXTURE; STIR UNTIL MOSTLY COMBINED.
THEN ADD THE CHOCOLATE
POUR THE BATTER INTO THE PAN. USE A SPATULA TO SPREAD IT TO THE EDGES OF THE PAN
BAKE FOR 40 – 50 MINUTE
WHEN THE BROWNIES ARE READY, REMOVE THEM FROM THE OVEN
INSTRUCTION:
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CHOCOLATE BROWNIE
UNIQUE CAKES & COOKING CLASSES GOVERNMENT
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