Thursday, February 09, 2017


Hebat resipi ini sehebat penciptanya Donna Hay. Saya ambil resipi beliau dari program masakan From Basic to Brilliance. Seperti nama brownie ni molten, lelehan chocolate itu terhasil dari chocolate chunk yang dimasukkan diakhir pembikinan brownie ini. Tekturnya chewy dan kedutan pada permukaan brownie memang begitu teruja sekali dibuatnya. Sedap tapi jika berkesempatan membuat kali kedua akan saya kurangkan sedikit gulanya kerana ia agak terlalu manis buat saya

Molten Chocolate Chunk Brownie


    • 1 cup (150g) plain (all-purpose) flour
    • ¾ cup (75g) cocoa
    • ¾ cup (130g) brown sugar
    • 1 1/3 cups (290g) caster (superfine) sugar
    • 175g unsalted butter, melted and cooled
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 125g dark chocolate, chopped


    1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl. Mix until smooth.
    2. Add the chocolate and stir to combine.
    3. Preheat oven to 160°C (325°F).
    4. Lightly grease and line a 20cm square tin with non-stick baking paper.
    5. Spread the mixture into the tin.
    6. Bake for 50 minutes – 1 hour or until  the brownie is set+.
    7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin. Makes 16

    If you’re not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It’ll continue to set in the tin, but stay soft and fudgy in the centre.
    The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the luscious moist centre.

    Brownies will keep in an airtight container for up to 1 week.

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