It’s been ages since I last posted on my blog! Thanks to married life, I cook and bake a lot of stuff on a regular basis. But writing about it and sharing the recipe is a different ball game. Friends’ weddings, family dinners and a big family keeps me happily occupied and busy. I am also back to teaching! Yes! It’s been a month that I am teaching English to the fifth grade at a local school. It’s fun!
Coming back to brownies, I don’t think it would be an exaggeration to say that I am yet to meet someone who doesn’t like brownies! Like seriously? Who doesn’t? They are not the regular soft,moist and spongy cakey stuff. Brownies are somewhere between cakes and cookies. They have a lovely chewiness and decadence as a lot of chocolate is added. Also, the addition of roasted nuts imparts a nice flavour and enhances the texture.
I have tried baking brownies using multiple recipes. Although I was successful almost every time, it was only after I stumbled upon this recipe by Pooja Dhingra in her book that I started baking the perfect chewy-fudgy brownies. This is my first recipe that ain’t eggless. I am very sure there would be eggless brownies recipes, but the texture and the taste that is brought by adding eggs is difficult to get without!
So here is the recipe! These brownies taste heavenly when just baked and sill warm. The best part is they can be stored in the refrigerator in a container for up to two weeks easily. Anytime the craving kicks in, you just need to warm it up a bit in the microwave. They are also a perfect accompaniment to hot milk during the cold winters! Bake yourself a batch of these delicious brownies or gift them to a loved one!
Here are some tips before getting started with the recipe:
Butter: I have used Amul butter. As it contains quite a lot of salt already, I skipped adding it separately. If you use unsalted butter, add a pinch of salt to the flour. Amul butter is available everywhere and is light on the pocket when compared to unsalted butter.
Brown sugar: Brown sugar gives brownies a darker colour and a better flavour. I would recommend you to also opt for brown sugar. In case of unavailability, regular cane sugar can be used but that will alter the colour and the taste.
Choice of nuts: Walnuts go very well with these goodies but even almonds, cashews taste very well. Make sure you roast the nuts to enhance the taste.
All ingredients should be at room temperature, the butter included.Get them out of the fridge and keep them on the kitchen counter a few hours before you plan to bake this.
- 100 gms of butter (I used Amul butter)
- 150 gms of milk Chocolate, chopped
- 80 gms of dark chocolate, chopped
- 2 eggs
- 120 gms brown sugar
- 80 gms all purpose flour (maida)
- 1tsp baking powder
- 50 gms roasted walnuts, chopped
- Pre-heat the oven on 180C
- In a double boiler, melt dark chocolate, milk chocolate and butter.
- Once both the kinds of chocolate and the butter have melted and combined well, remove from heat and keep aside to cool.
- In a large mixing bowl, break in two eggs. Add the brown sugar and whisk using a wired whisk or electric beater till light and fluffy.
- Add the chocolate mixture and whisk some more.
- Sift the all purpose flour and baking powder and fold in the chocolate mixture slowly. Do not over mix after this.
- Add half of the the walnuts and mix lightly.
- Grease an 8-inch tin and pour the batter in it. Sprinkle the rest of the walnuts.
- Bake for 25 to 30 minutes.
- Once cool, cut into squares and serve. These brownies too taste best when served with a smile. 🙂