Double chocolate brownies

Sore hari minggu ini, gak ada rencana keluar,cuaca juga kurang mendukung, mendung....si kecil minta dibuatin kue coklat ( gak pernah tau nama nama kue, yang ada cuma bilang..."ma..aku mau kue coklat, tapi bukan roti") tadinya mau bikin roti gandum..jadi ganti haluan.
Buka kulkas, cari-cari coklat, yang ada cuma coklat Lindt..dark coklat 70 % dan coklat chip. Bosen sama resep brownies yang sering aku buat, meluncurlah ke blognya mba Vania ..liat-liat resep brownies, cari yang paling gampang
Pilihan jatuh ke "DOUBLE CHOCOLATE BROWNIES" tante Martha Stewart....
Karena pakai dark coklat 70 % dan Lindt pula....rasanya enaak

 

Double Chocolate Brownies 

Source : Martha Stewart Living Magazine, February 2004 - (15 years of delicious desserts). 

Makes 9 large or 16 small squares.

Ingredients 

6 tablespoons unsalted butter, plus more for pan ~ 90 gr 

6 ounces coarsely chopped good-quality semisweet chocolate ~ 170 gr ( i use 100 gr dark chocolate 70% and 70 gr chocolate chip )

1/4 cup unsweetened cocoa powder (not Dutch-process) 

3/4 cup all-purpose flour 

1/4 teaspoon baking powder 

1/4 teaspoon salt 

1 cup sugar  (  less 2 tbs )

2 large eggs 

2 teaspoons pure vanilla extract 

Directions 

1.Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. 

2.Put butter, chocolate, and cocoa in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly. 

3.Whisk together flour, baking powder, and salt in a separate bowl; set aside. 

4.Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale, about 4 minutes. Add chocolate mixture; beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated. 

5.Pour batter into prepared pan; smooth top with a rubber spatula. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 35 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.