Thursday, 14 July 2011

Another addictive stuff..

Brownies are certainly one of the best dessert options ever. They are not only delicious enough to help you settle your chocolate and sweet cravings but are so easy to make that nearly every novice baker loves to give a try.

Let it be any occasion -  a school party, bake sale, graduation party, baby showers, baby announcements, birthday, office treats - their ultimate crowd-pleasing characteristic makes them just fit in everywhere.

However, the problem faced by many is that there are so many different recipes for brownies out there that one cant easily decide which one to go for. The best way to solve this problem is to determine first what texture youre looking for. There are cake-like brownies, chewy brownies, fudge brownies, sweet or bitter brownies, with fruits or nuts or with chocolate chips and many more. Try imagining the sinfully heavenly comfort treats on your tongue and youll come to know what exactly you want.

I personally like almost all kinds of brownies provided they are rich in chocolate. The recipe that I am sharing here makes nice fudgy squares with a crispy cookie-like crust on top and ofcourse, like most of my chocolate posts, a quintessential treat for any chocolate lover!

Dark Chocolate Brownies


300 g very fine sugar
150 g dark chocolate
200 g butter
75 g cocoa powder
170 g plain flour
3 eggs
1 tsp baking powder
1/2 tsp vanilla/almond/orange essence
1 cup pecan nuts, chopped

Line and grease a 13x11 inches rectangular pan (Unfortunately, this is the only rectangular pan I have, you may use your square brownie pans, but do adjust the quantities accordingly).
Tip: I usually leave an overhang on two opposite sides for lifting the brownies easily out of the pan after baking.

Chop the chocolate on a cutting board.

In a heatproof bowl, combine the butter and chopped chocolate and set it in a sauce pan of barely simmering water (double boiling method). Stir occasionally until the butter is melted, add in the sugar and continue with the process until the sugar is almost dissolved and the mixture is smooth and a bit shiny.

Remove from heat, add vanilla essence and set aside to cool.

Sieve together flour, cocoa and baking powder.

Once the butter chocolate mixture has cooled, whisk the eggs in a bowl with an electric beater until creamy.

Add a few tablespoons of this into the chocolate mixture (to avoid scrambling) and fold carefully.

Now transfer this entire chocolate mixture into the bowl of beaten eggs and start mixing with a hand whisk.


Start adding the sifted flour, cocoa and baking powder and mix.

Finally, add in the chopped pecan nuts. Tip: You can also use walnuts instead of pecan.

Pour the mixture into the prepared baking tray.

 Put in the preheated oven (170C) and bake for 30 minutes. Check with a wooden skewer, if it comes out clean, take out of the oven otherwise adjust the baking time accordingly. Tip: pleaaaseeeee, never overbake the brownies or any dark chocolate cake, itll only make it dry, bitter and crumbly.

Take out the pan from the oven and put it aside to cool completely.
Lift up the ends of the parchament paper and transfer the brownies to a cutting board. Cut out squares or rectangles of your choice. Dust with powdered sugar or drizzle some melted chocolate on top and forget to count the calories until youve finished them all up.

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