I think the only reason I started baking was for brownies. There were no Theobromas when I was growing up and I still remember the first time I had a brownie was at a friend’s house (army officer’s daughter) when I was about 10 years old. I’m not exaggerating one bit but I had tears in my eyes as it was the tastiest thing I had in my life. Anyways, I was always looking for that perfect recipe which I found online and stuck to it. The brownies come out very gooey and really tasty.
150 grams chocolate chopped (I use Morde dark compound)
113 grams butter, cut into pieces (I use Amul salted)
15 grams cocoa powder
200 grams granulated white sugar (measure it before grinding it)
1 teaspoon vanilla essence
95 grams all-purpose flour
Walnuts or chocolate chips optional. Roast the walnuts in case you plan to add them.
1) Preheat oven to180 degrees. Butter an 8 inch square pan, and line the bottom of the pan with parchment or wax paper.
2) Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water (basically double boiler)
3) Once the mix has cooled down, add cocoa powder and sugar. Mix well.
4) Add one egg at a time, mixing it really well.
5) Add the vanilla essence and flour and mix it well. Add walnuts or chocolate chips.
6) Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake.
The biggest challenge with brownies is that even one minute extra baking can make them dry. I stand in front of the over 25 mins onwards and check it often. If the toothpick comes out clean, it means they are over baked. The baking time is indicative and can vary. Happy baking 😊
*This isn’t my recipe.