The manic holiday season is over! The resort's occupancy level is back to normal. I can take things easy for now. Looking back, I still could not believe how I survived the holiday festivities. It wasn't something I anticipated. I can honestly say I take pride in efficiently handling the most challenging role ever assigned to me. Mission accomplished! Moving on I have all the time in the world and I will make the most of it.
If you have been following my blog just like my long lost brother in RI (LOL), you may have noticed my update everyday. Well, I have revised my dessert menu for our in-house guests and I want to share what I have been making .I started fresh yet again with brownies. Soft, chewy and chocolatey goodness!
The recipe calls for chunks of white chocolate to be added before baking but I omitted it as I want to maintain a low cost production at the bakery.
185 g unsalted butter, diced
185 g semi sweet dark chocolate
85 g all purpose flour
40 g Dutch processed cocoa powder
3 large eggs
275 g sugar ( I used 200)
1. Melt together chocolate and butter over simmering water. Allow to cool.
2. Sift together flour and cocoa powder. Set aside.
3. In another bowl or in a bowl of an electric mixer, beat the eggs and sugar until thick, creamy and has doubled in volume about 5-8 minutes.
4. Pour the cooled chocolate mixture into the egg mixture and with a rubber spatula, gently fold the mixture together.
5. Fold in the dry mixture gradually. Mix only until the ingredients are combined. Do not overmix batter.
6. Pour into a 20 cm square ring lined with baking parchment. Bake at preheated 180C for 25-30 minutes. Once you see the top has shiny and papery crust, it's done.
7. Take out of the oven. Leave to cool completely in the tin.
8. Cut into squares and serve.
Post a Comment