Copies of the I/B. Please reproduce them without any
changes except under special instruction from Team
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don’t change
the page numbering. Keep the language integrity.
Print only
what is inside the frame.
10
NM 38980 - 120501
Assembly page 10/40
Fax +1 305 430 9692
“Special 3” Brownies
For approx. 24 brownies
13 tbsp. butter
1 cup dark chocolate chips
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
1 cup plain flour
5 tbsp. cocoa powder
3 large eggs
1
¼ cup caster sugar
Instructions:
•
Melt the dark chocolate chips and the butter together in a bowl
using the bain-marie or microwave method, making sure the
chocolate does not come in contact with water. Stir well to
combine, and then leave to cool.
•
Mix together the sieved flour and cocoa powder in a bowl.
•
Beat the eggs and the sugar together until creamy and pale.
•
Add the melted chocolate to the eggs and sugar mixture and
gently stir together.
•
Add the sifted flour and cocoa mixture to this and carefully mix
together with a spoon. Add the milk and white chocolate pieces
and stir gently.
•
Pre-heat the Brownie Maker, and after oiling the cooking plates,
add the mixture in each cavity (do not fill over ½ or 2/3 full).
•
Close the lid and cook for between 7-8 minutes, before checking
if ready with a toothpick. These cakes shall be firm to the touch
but still a bit gooey inside. The toothpick shall come out with little
crumbs on it.
•
Remove the brownies from the plates and allow them to cool on
a wire rack.
•
Repeat the process until the mixture is used up.
