It’s been sometime since I posted a chocolate dessert here. Though I like chocolate cakes and such, I’m not a hardcore chocolate fan. My fav’s are butterscotch and caramel, followed by citrus flavours and vanilla. But hey, who am I kidding, I’ll always eat a chocolate cake when offered ;)
Anyways, I wanted to try a chocolate recipe for sometime and I thought instead of a cake, I’ll try a brownie recipe. If you’ve been here before, you know that we have more than enough chocolate cakes here. So brownie it is!
Again, I’m not a big fan of brownie and that’s one of the reasons I baked this ;) As it is I’m eating way too much sugar and I thought if I made brownies, the chances of me eating it are less because I’m not a big fan of it. Well, it works…. in theory!!
Looks like my will power turns to mush when presented with any sugar treats.
Though am not a big brownie fan, brownie has a special place in my heart. I was first introduced to homemade brownies at a family friend’s place in Bahrain. We used to visit them almost every Sunday and most of the time, those yummy homemade brownies were served with wonderful stories. Though they’ve gone back to India for good, they are two of my fav people. I associate “brownies” with them and so it’s always special, even if it’s not my most fav dessert.
Do you’ve any such food that you hold close to your heart because of the people you associate it with?
So coming back to this recipe… this is a real good one, if I say so myself. Quite easy to make, few ingredients, few steps, no equipments just a wire whisk and it comes with clear instructions.
If you’re a beginner in baking and trying to impress anyone (or someone ;), this is a good bet. If you’re a seasoned baker, well there is no harm in baking something simple once in a while, right?
The brownie has a crackly top and a fudgy kinda centre. Serve with some ice cream and chocolate or caramel sauce / syrup and you’ve a winner!
Here is the recipe…
Recipe from here
- 1/2 cup 1 stick unsalted butter, plus more for pan (113 gms)
- 1 cup sifted all-purpose flour (plus more for pan)
- 5 ounces unsweetened chocolate (142 gms)
- 3 large eggs
- 1 .5 cups sugar
- 2 tsp pure vanilla extract
- 1/2 tsp salt
- Preheat oven to 180 C, 10 mins before baking. Brush an 8-inch square baking pan with butter. Line with parchment/baking paper. Set aside.
- Place butter and chocolate in a large heat-proof bowl set over a pan of simmering water; stir until melted and combined. Remove from heat, and let cool slightly, around 15 mins.
- In a large bowl, whisk together eggs, sugar, vanilla, and salt until combined and sugar has dissolved.
- Whisk in cooled chocolate mixture to the egg mixture.
- Stir in sifted flour.
- Pour batter into prepared pan. Bake until set but still a little soft in the center, about 25 - 30 minutes (check notes). Transfer pan to a wire rack to cool completely. To serve, cut into squares, and place one on each plate; top with a scoop of ice cream.