Tuesday, November 8, 2011

THE BEST CHOCOLATE BROWNIES



I made chocolate brownies last week. They came out sooooooooo good. This really gave me that push to start blogging again because I just had to share the recipe.
I've used dark cooking chocolate and very little cocoa powder. The outcome was a chocoholic's dream. A fudge like brownie, with the richness of dark cocoa, warm, moist, not too gooey and that thin crisp crust on top was a delight. Not to forget that occasional crunch of toasted walnuts and chocolate chips.Yummo!

These are best served warm with a dollop of vanilla ice cream or for an overdose in chocolate, chocolate ice cream. Custard too will be a great combination.
I wanted to jazz up the recipe a little by adding a dash of rum and orange peels. But, since I was making the brownies for take away, i didn't dare try something like that and played safe. But the next time I make brownies, I'm gonna add some crushed peppermints to the above recipe and see what it tastes like. I love chocolate mint . So, I'm guessing I'll love these too.

INGREDIENTS: (Makes 24)

  • Flour – 1- 1/3 cup

  • Cocoa powder – 5 tbspns

  • Baking Powder – 1/3 tspn

  • Salt – ½ tspn

  • Dark cooking chocolate – 250 grms

  • Butter – 225 gms

  • Sugar - 1-2/3 cups

  • Eggs- 5

  • Vanilla extract – 1 tspn

  • Instant coffee powder – 1 tbspn (optional)

  • Chocolate chips and walnuts – ½ cup each (optional)

METHOD:

  • Preheat oven to 200 degrees C. Toast walnuts for 5-8 mins while oven is in initial stages of preheating. Remove walnuts from oven. Let cool. Chop it and set aside.
  • Line a brownie tin with parchment paper.
  • Mix flour, Cocoa powder, baking powder and salt and set aside.
  • Chop cooking chocolate
  • Over a water-bath, melt butter and cocoa till smooth and shiny. Add coffee powder to this and stir. Let cool for 6-7 mins.
  • In the mean time, whisk the eggs, sugar and vanilla for abt 7-8 mins till thick.
  • Add this mixture to the butter-chocolate mixture and add the flour mixture and mix well with a whisk.
  • Add the walnuts and chocolate chips and mix well and pour into the tin and bake for 15 mins.
  • Reduce temp to 170 degrees C and bake for another 10-15 mins.
  • Remove from oven and let it cool for a while. Serve warm with ice cream or custard.
Luv 'n' luc'

Smitha

11 comments:

  1. Lovely texture!! what a fudgy brownies:-) Chocolicious!!!

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  2. Yes,it looks enticing.Glad you are back to blogging

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  3. Hi da how r uuuuuu? brownies looks fabulous dear..yummy.

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  4. welcome back to blogging..................looks devine

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  5. Oh my...so divine!!!
    Prathima Rao
    Prats Corner

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  6. Didn't know you were back Smitha, hows everything!! The brownies look fabulously decadent!

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  7. Hi Smitha,
    The brownies look really nice and am guessing they tasted better. I too tried a similar recipe about two weeks ago and it turned out to be very good. Just a couple of suggestions - You may just add 2 eggs instead of five. Also, you may bake the brownies for the first twenty minutes on a 150 degree temperature and then increasing it to 180 degree for the next twenty minutes. Then, you may leave the brownies in the oven for about 5-ten minutes. This process will only make the brownies more fudgy.

    Pritish

    http://pritishcookswell.blogspot.com

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  8. Hi,

    This is really an elegant looking and delicious dessert. These can be served for any personal indulgence, a holiday gift, or it can be a perfect party dessert. Thanks for sharing this wonderful post.

    ReplyDelete

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