[Reposting from “Baked!” at Yummy.ph, January 2010]
These triple chocolate brownies culled and customized from a Nigella Lawson recipe found on YouTube are perfect for a classic Pinoy New Year’s celebration, following the age-old ‘requirement’ of donning polka dots and having round-shaped food at the table to help channel abundance in the coming year. As for me, I forgot to wear polka dots on New Year’s Eve, but fortunately, I was able to make these delightful cocoa squares dotted with creamy buttons of white chocolate way before the clock struck midnight. These brownies leave a particularly sweet type of fireworks in your mouth and are surprisingly, very, very easy to make. Here’s the recipe.
6 ounces bittersweet chocolate (or four squares of Baker’s Semisweet Chocolate)
1 1/2 sticks (or 12 tablespoons) unsalted butter
1/2 tablespoon vanilla
1/2 teaspoon salt
3/4 cup sugar
3/4 cup flour
1/4 cup semisweet chocolate chips
1/4 cup white chocolate chips, plus a handful for topping
Makes 16 brownie squares. Prep Time 5 minutes. Baking Time 20 to 25 minutes.
1 Preheat oven at 350°F. Melt bittersweet chocolate squares and butter over low heat, or in a tempered glass bowl set over simmering water.
2 Remove from heat and let melted chocolate cool for a few minutes. Add eggs one at a time, stirring completely with every addition. Add the rest of the ingredients and stir with a wooden spoon. Do not overmix.
3 Pour brownie batter onto a square pan (the disposable aluminum ones from the supermarket work well) lined with parchment paper for easy removal once done. Sprinkle top with white chocolate chips and bake for 20 to 25 minutes or until an inserted toothpick comes out clean.
Tip: White chocolate chips aren’t always available in the supermarket, so stock up and keep them in the freezer.
Happy New Year, everyone!
Mariel Chua is already planning the next batch of brownies and other baked goodies to give away to family and friends.