World Chocolate Day is the one day when chocoholics can officially claim it's a ‘cocoa-asion’ worth celebrating! It’s the perfect day to indulge in some chocolate love and savour the sweet side of life. To make this day even sweeter, we’ve whisked up a batch of delectable recipes straight from the kitchens of our favourite local chefs, each one ‘choc’-full of creativity and flavour.
Marium Javed’s Nutella Brownie
Ingredients
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- Butter: 115g
- Chocolate: 150g
- Nutella:220g
- Caster sugar: 130g
- Vanilla essence: 1 teaspoon
- Eggs: 3
- Flour: 86g
Method
- Preheat your oven to 180°C (350°F) and line an eight-inch baking tin with butter paper
- In a large bowl, melt together the butter and chocolate together
- Stir the Nutella into the melted mixture until well combined
- In a separate bowl, whisk together the sugar, eggs, and vanilla essence
- Gradually add the egg mixture to the chocolate mixture, folding it in gently
- Sift the flour and fold it into the batter in three parts until fully incorporated
- Pour the batter into the prepared baking tin
- Bake for 28 to 30 minutes, or until a skewer inserted into the centre comes out clean
- Allow the brownies to cool completely before removing them from the tin and cutting them
MasterChef Priyanka Kundu Biswas’s Eggfree Crinkle Top Dulche De Leche Brownies
Ingredients
- Dark Couverture Chocolate: 250g
- Soft Butter: 82g
- Dulce de Leche or Condensed Milk: 400g
- All Purpose Flour: 68g
- Cocoa Powder: 38g
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
Method
- Preheat the oven to 170 degrees Celsius for 15 minutes and prepare an 8x8-inch square tin, line it with parchment or butter paper
- Melt the chocolate and butter in a microwave for 10-second intervals or on a double boiler till it's melted and well combined
- Add in Dulce de Leche or condensed milk and mix it
- Sieve the dry Ingredients
- Gradually, add the dry ingredients into the chocolate batter and fold it
- Bake on the top rod for 15 minutes and then on the bottom rod for 15 to 20 minutes