Persatuan Kemahiran Hidup

What You Need

Ingredients
1/2 cup plus 2 tablespoons unsalted butter, cut into small pieces
2 ounces unsweetened chocolate, finely chopped
4 ounces bittersweet chocolate (70% cacao), finely chopped
2/3 cup sugar
1/2 cup packed dark brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
2/3 cup chopped walnuts, optional

Equipment
Metal 8×8-inch baking pan
Parchment
Baking spray or butter for greasing the pan
3-quart saucepan
Whisk
Spatula or wooden spoon
Toothpick

Instructions

1. Line a baking pan with parchment: Heat the oven to 350°F and move an oven rack to the center of the oven. Line a metal 8×8-inch baking pan with parchment paper so that it hangs over two sides of the pan. Lightly grease the pan and parchment with baking spray or butter.
2. Melt butter and chocolates in a saucepan: Melt the butter and both chocolates in a 2-quart saucepan over low heat, stirring frequently.
3. Add the sugar: Remove from the heat and whisk in the sugar and brown sugar. The mixture will be grainy.
4. Add the eggs: Whisk in the eggs and egg yolk, one at a time, and then the vanilla. Whisk vigorously for about 1 minute.
5. Add the dry ingredients: Stir in the flour, salt, and baking powder, then fold in the walnuts, if using.
6. Spread the batter in the pan: Spread in the prepared baking pan.
7. Bake the brownies: Bake for 25 to 35 minutes or until a tester comes out with just a few crumbs. The edges should look firm and well-baked, and the center should be moist but not gooey.
8. Chill the brownies: Immediately put in the refrigerator to cool. Chill for at least 1 hour before slicing. Brownies will be at their chewiest when completely cool. Store at room temperature for up to 5 days, well covered.

Reference : http://www.thekitchn.com/how-to-make-chewy-brownies-223699