Unlike the other lazy mornings, today I woke up with a list of baking tasks to complete. I seldom bake in Seoul. However today is a special day which I needed to make a gift with my hands.
I would make a sinful dark chocolate brownie with .12kg of the Nestle baking dark chocolate that I bought in France - I brought only 1 kg total to Seoul, I'm saving this chocolate up just for special occasions. This is a treasure in Seoul.
Not only did I make brownies, I baked 2 dozen of lemon madeleines for the gift.
The results were a tray of dense and moist brownies - which were very pleasing- and 2 dozen of deflated madeleines. The taste of the madeleines were really excellent but why wouldn't they rise? Wouldn't that be perfect? I guess the yeast didn't work. What a big disappointment.
Dark Chocolate Brownies
125g bittersweet baking chocolate
Preheat oven to 200 degree celsius.
Melt butter and chocolate in a heatproof bowl over a pot of simmering water.
Mix egg, sugar and flour together until the mixture looks creamy.
Add chocolate butter mixture to the egg mixture and mix them together.
Pour it into a greased baking pan and bake it for 15 mins.
Place the pan on a cooling rack to cool. You can eat the brownie straight out from the oven too. It tastes good while warm.