Main Masak-Masak – Chewy Gooey Brownies!

ingredients:

• 250g unsalted butter
• 400g semisweet or bittersweet chocolate, coarsely chopped
• 340g light brown sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 80g flour (tepung gandum pon boleh)
• 60g cocoa powder (I mixed 40g cocoa powder with 20g dark cocoa powder)
• 1/2 teaspoon salt (omit this if you are using salted butter)
• 140g cup chopped nuts - walnuts, pecans, almonds, macadamia (you choose) – roasted and coated with the flour and cocoa powder

direction:

• double boil the butter. As the butter melts, sprinkle the chocolate evenly into it. Stir or whisk it until smooth and let the chocolate mixture cool to room temperature.
• heat the oven to 180°.
• Lightly butter a 11-by-11-inch square cake pan and dust it with flour, knocking out the excess.
• Combine the sugars in a large mixing bowl, break up any lumps. Add the eggs. Beat the eggs and sugar until well blended
• Blend in the vanilla extract.
• Add the cooled chocolate (which should still be liquid) and mix on medium speed just until evenly blended.
• Sift the flour and salt into a medium bowl, coated the roasted nuts. Stir them into the chocolate mixture, about half at a time, until no streaks of flour remain. Then scrape the batter into the prepared pan and smooth it with a spoon.
• Bake them the center oven rack for 30 to 35 minutes. When done, the brownies will have risen slightly and the top will have a thin, brittle crust. Underdone is better than overdone. Cool.
• To get the cleanest cuts, cover and refrigerate the brownies for several hours before slicing.
  
  *I don’t have 11X11’ of square pan, so I made using only half of the recipe. Banyak enough for us! Puas makan!
  *I made the frosting by melting quarter of choc cooking bar with 1 spoon of butter. After icing the brownies, I sprinkled grated white choc on top.