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Double Chocolate Brownies

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Author: Maria Jose

Ingredients

• ▢ 1/2 cup Butter (100 gms, cut into pieces)
• ▢ 150 gms Dark Chocolate (I used Morde)
• ▢ 1 tsp Instant Coffee powder
• ▢ 2 tbsp Cocoa Powder
• ▢ 1 cup Caster sugar
• ▢ 3 Eggs (room temperature)
• ▢ 1 tsp Vanilla extract
• ▢ 3/4 cup Flour
• ▢ 1/4 tsp Salt
• ▢ 1/2 cup Chocolate chips
• ▢ 1/4 cup Chopped walnuts

Instructions

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  Grease and line an 8 inch square baking tin.Preheat oven to 190C.
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  In a Micro-proof bowl add butter and chocolate and microwave on full power for 1 minute.Stir the mix till the chocolate is melted.If any chocolate chunks remain,microwave for another 30 seconds.(you can do this on stove top too by double boiling the bowl of chocolate and butter).
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  Mix in the instant coffee powder,cocoa powder and caster sugar and beat. Add in the eggs one by one,beating well after each addition.Stir in the vanilla.Add flour,salt and beat well.
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  Fold in the chocolate chips and walnuts and give a final mix. Pour the batter into the prepared cake tin and bake for 30-35 minutes or till a toothpick inserted into the center comes out clean(a few moist crumbs here and there is fine as the brownie continues cooking as it cools down).
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  Let the brownie cool in the tin for 10 minutes and then remove from the tin and continue cooling on the wire rack.When completely cool,cut the brownie into 16 pieces,a dough scraper works best here.
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  Serve warm with some ice-cream or with coffee.

Notes

Wait for the brownies to cool down completely to get neat squares.I couldn't wait(as usual) and cut them when they were still warm. Every oven is different so baking time may differ.However when it comes to baking brownies,under baking is fine as over baking would result in hard brownies and you wouldn't want that!

Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu

Microwave FAQ's

• Can I bake this(or other cakes,cookies,brownies) in my Microwave Oven?

a)If you have a solo microwave oven,use microproof containers-grease well using butter and pour the batter into the tin.Microwave on 80% power for 7-8 minutes.The top may look damp or moist but don't be tempted to microwave further.The cake/brownie will continue to cook as it cools down,so let it come to room temperature,demold and then cut.

b)If you have a Convection Microwave,proceed with the same method in the recipe-Use a metal/non-stick/glass tin and bake for the prescribed time mentioned in the recipe.

• Should I follow the same recipe while baking in the microwave or follow any changes,with regard to the consistency of the dough/batter etc?

a)While baking in the microwave,it is better to thin down the batter a little.Not much though-the batter should be of a pouring consistency.Thick batter would cause the top to cook fast whereas the middle would remain uncooked.Especially with brownie batters.
b)While baking in the Microwave Convection mode,no changes are necessary.Follow the same recipe.

• What utensils should be used in the microwave?

a)While baking in the microwave mode/solo microwaves,make sure you use only microwave safe containers.The dishes which come with the starter kit are usually safe only for re-heating food and not actual cooking.If you have a solo microwave and you are planning to bake in it,invest in some good quality Microwave containers which are safe to cook and not just re-heat.
b)When you use the convection mode of your Microwave,it becomes just like a regular oven with no microwave rays.So whatever pans you use in your regular oven are safe to use in the convection mode too.However,if you are baking in the combi-mode with Microwave-Convection,use only Microwave safe oven dishes like Pyrex,Borosil etc.

• How should I set the temperature?

a)For regular baking recipes in microwave,cook for 70-80% power for 7-8 minutes and it will be cooked.For example,a cake gets done in 8 minutes in 80% power whereas a cookie takes lesser time,5 minutes or so.Keep trying as every oven differs and timings and temperatures may vary from oven to oven.
b)For Convection mode,you need to pre-heat the oven first.Set the temperature in which you are planning to bake-for example 180C and press start.The oven will start preheating and when it reaches the requires temperature,will start to beep,usually 5-7 minutes.Open the oven,place your cake tin inside and again set the temperature and time and press start.For example 180C for 30 minutes.

• Why does the top brown too fast/too slow in the microwave?

a)One disadvantage of cooking/baking in the microwave is,you wouldn't get the crackling crust or golden brown colour for your bakes.Microwave baking is actually cooking,so the microwave is actually cooking the batter and not baking it.Similar to Pressure cooker/Steamed Cakes.But hey,nothing satisfies your craving more than an instant cake or brownie isn't it?
b)Some microwaves have a heating coil on top which causes the cake/cookie to brown too fast.Try setting the temperature to 10-15C lesser than the original recipe.Or cover the top of your pan with an aluminium foil after it reaches the perfect colour so that it cooks evenly and doesn't brown further.

I hope I have covered the basic queries.If you have any more doubts please post them in the comment section.

Thank you Maria for giving me an opportunity to connect with your readers.I hope I have done justice:)

Love,

Divya.

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