Hooray, it’s a long awaiting public holiday, the return of Hong Kong’s sovereignty to China, a Friday and long weekend. Holiday means time for baking but work at private time is also a must. Forget work for a moment. I tried another recipe of brownies. My past version is from Lori Longbotham. This one is from Claire Clark, award-winning English pastry chef now working in California. I can’t tell which one is better. Lori’s version, loved by friends and invited order. This one: soft, fudge and warm. A sensational treat, a paradise in the mouth, gratification and lost in reality. I took it as my breakfast, a powerful morning begins with joy!
200g dark chocolate, 75% cocoa
2 large eggs
1.5 teaspoon vanilla extract
160g soft brown sugar
56g cake flour
1 teaspoon baking powder
Pinch of salt
50g toasted pistachio
Preheat oven to 170°C. Grease a 20cm * 20cm square tin
Melt half of the chocolate and butter over simmering water. Keep it warm after it has melted. Break the remaining chocolate into small pieces
Sift in the cake flour, baking powder and salt and fold them in
Fold in the warm melted chocolate and butter mixture
Add the remaining chocolate and pistachio and mix well
Pour the mixture into the cake tin and bake for 20-22 minutes, until a cake pin inserted in the centre comes out clean
Cool slightly in the tin, then but into squares.