August-September 2018


Fuss- free dessert

Ingredients • 125g unsalted butter • 2 / 3 cup brown sugar • 200g semi-sweet chocolate chips • 2 eggs and 1 egg yolk • 1 teaspoon instant espresso (Anthia uses Nescafe) • 1 teaspoon hot water • 3 / 4 cup all-purpose flour • 2 tablespoons unsweetened cocoa powder (Anthia uses Hershey’s) • 1 teaspoon salt Instructions 1. Preheat the oven to 170 degrees Celsius and line an eight-inch square tray with baking paper. 2. Place the butter, sugar and chocolate chips into a large, microwaveable bowl. 3. Microwave in intervals of 30 seconds and stir in between, until the butter and chocolate have melted together. Let the mixture cool down. 4. Mix the instant espresso with the hot water and add it to the chocolate mixture. 5. Sift the flour, cocoa powder and salt into another bowl. 6. After the chocolate and butter mix has cooled down completely, beat in the eggs one at a time, mixing well with a whisk after each addition. 7. Add the vanilla extract and espresso mix. 8. Gently fold in the dry ingredients with a big spoon or spatula, and make sure you don’t overmix it. 9. Pour the brownie batter into the pan and bake for around 20 minutes, or until a toothpick inserted in the centre of the brownie comes out with some crumbs. The middle of the brownie should still be slightly soft to the touch. 10. Take out the tray and let it cool before cutting brownies into squares to enjoy.

Anthia Chng Singaporean

Easy Chocolate Brownies Serves 10 “There are two key factors to making sure these brownies turn out fudgy: don’t overmix the batter and don’t overbake.”

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91 AUG-SEP2018

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