Tuesday, November 8, 2011


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.


  • 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)


  • 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'



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

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

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

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

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

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

  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.



  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.


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