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DISH NAME : BROWNIES

  • Origin : AMERICA
  • Category : CAKES, COOKIES AND BAKES
Preparation Time : 30 minutes
Baking Time : 40-45 minutes
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Description

Brownies are definitely America's favorite. Brownies are so named because of their dark brown color. This Brownie has a dry cracked crust, and wonderfully moist texture, and intense chocolate flavor. They can be had plain or as dessert with vanilla ice cream.
This brownie is made using just one bowl. The deep chocolate flavor of these brownies comes from chocolate and cocoa powder.Though this recipe calls for adding chocolate chips to the batter, you could substitute chopped walnuts for the chocolate chips.
Now, the biggest challenge with Brownies is the baking time. A few minutes of extra baking time will turn a moist brownie into one that is dry . So use the stated baking time as a guide only and test the brownies a few minutes before the end of the baking time. Test with a toothpick, if it still has a little batter clinging to it, it means it is baked. We do not want the toothpick to be clean as in the case of cakes, as this means the brownies have been over baked.

Note

1) You can substitute chocolate chips with chopped walnuts. If using walnuts slightly dry roast.
2) These brownies can be refrigerated for a few days and frozen for a couple of weeks.
3) Butter, eggs & chocolate should be at room temperature. When chocolate starts to melt, remove from fire. Don't over cook chocolate.
4) Chocolate should preferably cut in uniform size. It helps in melting.
5) Chocolate and water are enemies. So make sure chocolate does not come in contact with water.
6) Do not overbake brownies.
7) I have made this cake with both pure chocolate and dark chocolate compound. Both tasted equally good. I used Morde.

  Gm.s 
Quantity Name
150  Gm.sDark chocolate, chopped
100  Gm.sUnsalted butter, cut into pieces
15  Gm.sCocoa powder
200  Gm.sCastor sugar
3  No.sEggs
90  Gm.sAll-purpose flour / maida
1  PinchSalt
125  Gm.sChocolate chips / dry roasted walnuts

Method

1) Preheat oven to 175 degrees C. Butter an 8 inch * 6 inch square pan, and line the bottom of the pan with butter paper.
2) Melt chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. or if doing in a microwave do in short bursts of 25 to 30 seconds. Mix till well melted. If not melted, do another 20 seconds in microwave.
3) Remove from heat and stir in the cocoa powder and sugar. Whisk well till sugar melts. Next, whisk in vanilla and then eggs one at a time, beating well after each addition. Finally, Stir in the flour, salt and chocolate chips (if using) or walnuts.
Pour into the prepared pan and bake for about 40-45 minutes, or until a toothpick inserted in the center comes out with a little batter and few moist crumbs clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Cut into squares.

Serving Suggestions

Serve at room temperature or warm.Can also be served with vanilla ice cream as dessert.