'23 Canopus 'de Sed' Recipe
Make '23 Canopus 'de Sed' Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Wet Ingredients
Flavor Enhancers
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- 3
Prepare Wet Ingredients
In another bowl, melt the unsalted butter and let it cool slightly. Then, whisk in the eggs, milk, and vanilla extract until smooth.
Combining Ingredients
- 4
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- 5
Add Flavor Enhancers
Fold in the cocoa powder, chocolate chips, and nuts until evenly distributed throughout the batter.
Baking
- 6
Prepare Baking Pan
Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
- 7
Pour Batter
Pour the batter into the prepared baking pan, spreading it evenly.
- 8
Bake
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Finishing Touches
- 9
Cool
Remove from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
- 10
Serve
Cut into squares and serve. Enjoy your '23 Canopus De Sed' dessert!
