Brownies. Mmmmm. Warm. Gooey. Chocolaty. Brownies.
I am dreaming. And I wake up with this craving for chocolate brownies. I go to the fridge; pick up a chocolate and eat it. I still want brownies. Then I open my collection of recipes. I know I have a lot of brownie recipes there.. I just need to find one for which I have all the ingredients. And lo! Here I am with warm, gooey, very very chocolaty brownies :).
Chocolate Brownies
Preparation Time: 15 mins| Cooking time: 30 mins + chilling time| Makes ~15
All set to go into the oven
½ cup all-purpose flour (maida)
½ cup cocoa
¼ tsp baking powder
¼ tsp salt
6 tbsp butter
¾ cup castor sugar
2 tsp vanilla essence
2 eggs
¼ cup chocolate shavings/ chips (as much as you want!)
- Grease a 10X6 inch baking dish (You can use any similar dimension dish say an 8X8 sq dish or a 8 or 9 inch diameter circular dish)
- Preheat oven to 175⁰C
- Mix together flour, cocoa, baking powder and salt.
- Melt butter in a saucepan. Remove from heat and add sugar and eggs (one at a time). Mix it well and add vanilla essence. Keeping whisking by hand until everything is well combined.
- Fold in the flour mixture to the butter mixture. The batter will have a rich, deep, dark brown color satin sheen and a think consistency.
- Spread the batter onto the prepared dish and sprinkle the chocolate shavings/ chips generously 🙂
- Bake for about 20 minutes. (A toothpick inserted around the center would come out almost clean. I know that’s not a great way of describing, but well it won’t be very clean because we are making gooey brownies:) 20 minutes should be fine!) Remove from oven and let it cool down.
- Be patient with the cooling process. The brownies will need at least about 2 hours to cool.
- Cut into squares (I did 5X3, making 15 brownies) and enjoy! Stores well in fridge for about 3-4 days.
If you still want more chocolate, try one of these:
Chocolate Pudding shots
Chocolate Pistachio fudge
There are three main myths about the creation of the brownie. The first, that a chef accidentally added melted chocolate to biscuit dough. The second, a cook forgot to add flour to the batter. And thirdly, the most popular belief, that a housewife did not have baking powder and improvised with this new treat. It was said that she was baking for guests and decided to serve these flattened cakes to them. This became our beloved treat of today. Whatever may be the case; all three myths have gained popularity throughout the years due to its mysterious beginnings…
Interesting history! 🙂 Thanks Emil!
Didi, All Purpose Flour is not Maida. All Purpose Flour is normal Atta. When I bake cookies and similar things, I don’t use Maida. Atta works out good and is healthy too. What do you think? Yes, I was stalking your recipes 🙂
Hey!
Lovely to see you are stalking my recipes! 🙂 How about doing another guest post here? I’ve been away for the last two months volunteering in uttarakhand, so didn’t have any access to my kitchen 😮
All purpose flour’s closest relative is Maida (at least from what I have bought and seen in shops). Atta is a healthier alternative. It just doesn’t rise so much as maida. Do you add more baking powder to it? I will try with atta next time 🙂 Thanks!
You haven’t mentioned the number of eggs.
😮 Thanks for pointing that out Irene.. just edited the post. It’s two eggs