Name: Holiday Brownies recipe by Bency Koshy at BetterButter
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10
Ingredients: 115 grams unsalted butter; 228 grams 50 to 60% dark couverture chocolate; 170 grams light brown sugar ( the original recipe calls for 150 grams white sugar and 50 grams of brown so if you like your brownies really sweet go ahead); 3 Large eggs; 1 tsp pure vanilla exxtract; 80 grams all purpose flour; 11 grams dutch processed cocoa; 1/4 tsp Salt; 180 grams dark chocolate chips

ABOUT Holiday Brownies RECIPE

Who can resist a chewy, fudgy chocolate brownie? This is one addiction am just fine not getting over. This recipe belongs to Sally Mckenney from her book Sally's baking addiction. Her original recipe I found a bit too sweet for my liking so I have reduced on the sugar and I like my chocolate dark or bitter sweet.

Ingredients Serving: 10

115 grams unsalted butter
228 grams 50 to 60% dark couverture chocolate
170 grams light brown sugar ( the original recipe calls for 150 grams white sugar and 50 grams of brown so if you like your brownies really sweet go ahead)
3 Large eggs
1 tsp pure vanilla exxtract
80 grams all purpose flour
11 grams dutch processed cocoa
1/4 tsp Salt
180 grams dark chocolate chips

Instructions

Melt butter and chocolate on a double boiler till smooth and shiny. Take off heat and add the sugar and whisk till its all melted. Let the mixture cool for a bit.
Preheat oven to 175 degree C. Add the eggs whisking one by one. Add the vanilla.
Gently fold in the sifted flour, cocoa and salt mixing well. Lastly fold in the chocolate chips.
Pour the batter into a 9 by 9 inch square tin lined with parchment and smoothen out the top. Bake for 30 to 35 minutes or until skewer comes out clean. Do not over bake the brownies as they will dry out.
Cool it down completely and cut them into desired shapes.

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