MariasMenu https://mariasmenu.com ...over 500 recipes, tried & tested for you, tasted & trusted by you! Fri, 21 May 2021 05:21:34 +0000 en-US hourly 1 https://mariasmenu.com/wp-content/uploads/mm-logo-new-100x100.png MariasMenu https://mariasmenu.com 32 32 Pumpkin Soup https://mariasmenu.com/soup/pumpkin-soup https://mariasmenu.com/soup/pumpkin-soup#respond Fri, 21 May 2021 05:21:32 +0000 https://mariasmenu.com/?p=81212 When it comes to soup, I like it to be luscious! I'm not a big fan of clear soups, I kinda feel it's like having flavoured hot water. Unless it's something like a Manchow soup.

So, the weather here is becoming more moody with rains and it's a perfect setting for soup. My go to soup is Tomato soup, but this time I wanna have something different and made this Pumpkin soup.

I'm glad I gave it a try because it was really good, even if I say so myself! Jose isn't a big soup fan, especially veggie ones, so I made it just for myself. However, he wanted to try it since it's a new one and you know what, he kept asking for more…

This is super easy to make and all the ingredients are easily available. It's also vegan, if you are into that. The flavour was spot on. The combination of pumpkin and coconut works really well, garlic gives it a slight punch, the addition of cashews makes it more wholesome and finally the black pepper takes it up a notch and balances out the sweetness.

Here is the recipe…

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Pumpkin Soup

Course Appetiser
Cuisine Vegan, Vegetarian
Keyword Pumpkin Soup, Healthy Recipes, Healthy Eating, Easy soup recipes
Servings 2
Author Maria Jose Martin

Ingredients

  • 500 gms Yellow Pumpkin measured before cleaning
  • 1 big Carrot cubed
  • 1 big Onion sliced
  • 1.5 – 2 tsp Chopped garlic
  • 2-3 tbsp Chopped cashews
  • 1.5 -2 cups Medium thick coconut milk refer notes
  • 1 tbsp Oil I used olive oil (refer notes)
  • Salt & Pepper – to taste

Instructions

  • Remove the outer skin and seeds of the pumpkin and cut into medium size cubes.
  • Heat oil in a deep and wide pan. Add sliced onions and chopped garlic. Cook till onion softens, no need to brown.
  • Add cubed pumpkins, carrot, chopped cashews salt and pepper. Stir and cook in low flame for 5-7 mins.
  • Add 1-1.5 cups coconut milk, bring it to boil. Reduce flame to lowest and cook till pumpkins and carrot are done, around 15-20 mins. (refer notes)
  • Let it cool for 10 mins and blend till it becomes smooth. Bring back to the fire and add more coconut milk, if required. Check the seasoning and add more, if required.
  • Serve hot with some croutons or toast or salad.

Notes

I used Olive oil for cooking, but you can use coconut oil or even butter to cook the vegetables. 
I used around 1 3/4 cups coconut milk. You can adjust the quantity as per your liking. I used Maggie's coconut powder to make this soup.
Also, if you like strong garlic flavor, you can add more.
If you have a hand blender, you can blend while the soup is still hot. 
 
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Broccoli Fritters https://mariasmenu.com/vegetarian/broccoli-fritters https://mariasmenu.com/vegetarian/broccoli-fritters#comments Tue, 20 Apr 2021 05:41:54 +0000 https://mariasmenu.com/?p=81194 Are you a fan of Broccoli?

For me, it was an acquired taste. My initial thought about broccoli was, it's bland. However, I decided to try it again and I figured I was cooking it wrong!

I have a tendency to overcook things and that's what I did with broccoli too. So, once I got it right, it was a different story. Also, I figured out broccoli and parmesan are meant to be BFF's!

So, if you like the combination of broccoli and parmesan am sure you'll love this recipe. This is a good choice for veg appetiser/starter. It's very easy to put together and cooking time is minimal.

Even non broccoli fans like Jose and my Amma enjoyed this, so do give it a try and let me know what you think?

Recipe from here

Here is the recipe…

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Broccoli Fritters

Course Appetiser, Brunch, Dinner, Sides, Veg Snack
Cuisine American
Keyword Broccoli Fritters, Veg Snack, Veg appetiser, Broccoli Recipes, Veg Fritters
Author Maria Jose Martin

Ingredients

  • 1 lb (450 gms) Steamed broccoli florets refer instructions
  • 2 Large Eggs
  • 1/2 cup Shredded Parmesan cheese
  • 4 tbsp. Plain flour (maida)
  • 1 Garlic clove minced
  • Salt and pepper to taste
  • Oil I used sunflower oil

Instructions

  • Bring a medium-sized pot of salted water to a boil. Add the broccoli florets and cook them just until they are fork-tender, about 5 minutes. Drain the broccoli well and transfer them to a cutting board. Using a large, sharp knife, cut them into very small pieces.
  • In a medium-sized bowl, combine the chopped broccoli, eggs, Parmesan, flour, and garlic. Season with salt and pepper to taste. Stir until well combined.
  • Place a cast iron or non-stick pan over medium heat until hot. Add the oil and swirl to coat the pan (a non-stick pan needs less oil). Scoop out 2- to 3-tablespoon mounds of the broccoli mixture into the pan, flattening the mounds slightly with a spatula and spacing them about one inch apart.
  • Cook the fritters for 2 to 3 minutes, flip them once, and cook them for an additional 1 to 2 minutes until they’re golden brown and cooked through. (*See recipe note below for baking instructions).
  • Serve warm with yogurt or sour cream. (we had it with ketchup)

Notes

If you wish to bake these broccoli fritters instead, follow steps 1-3. Once you have arranged the fritters on the hot, oven-safe skillet, place them in the preheated to 425 F oven, and bake for 10-13 minutes.
Make sure you don't overcook the broccoli and also drain the water completely otherwise it will be mushy when you cut them.
I used a non-stick pan and used only 1-2 tbsp of oil and shallow-fried them.
You can steam the broccoli 1-2 days in advance and refrigerate them.
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Orange Butter Cake https://mariasmenu.com/cake/orange-butter-cake https://mariasmenu.com/cake/orange-butter-cake#respond Tue, 06 Apr 2021 05:01:24 +0000 https://mariasmenu.com/?p=81175 Let's eat cake!

If you are a regular visitor here, you should be knowing my love for plain cakes especially citrus flavoured plain cakes.

If you want to get on my good side, all you need to do is just offer me some good old homemade plain cake ;)

I've posted a number of Orange Cake recipes before and if you ask me what makes this cake different, honestly, I don't know!

All I know is… this is a rich buttery moist cake with tender crumbs, draped in a royal golden hue and scented with the refreshing orange zest! Is that good enough reason for you to try this recipe?

I certainly hope so!

Btw, if you wanna check out other Orange cakes, here you go: Orange Pound Cake, Orange Almond Cake

Here is the recipe…

Recipe from here

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Orange Butter Cake

Course Bake, Baking, Breakafst, Cakes and Bakes
Cuisine American, Baking
Keyword Baking, Cakes, Dessert, Teatime, Breakfast,, Butter cake, Citrus cake, Orange cake, moist orange cake
Author Maria Jose Martin

Ingredients

  • 250 g Salted Butter room temperature
  • 4 egg yolks
  • 100 gms (1/2 cup) caster sugar
  • 180 gms (1 1/4 cup + 2 tsp) self-raising flour sifted
  • 60 ml (1/4 cup) freshly squeezed orange juice
  • zest of 1 orange
  • 1 teaspoon orange extract optional
  • 4 egg whites
  • 50 gms (1/4 cup) caster sugar

Instructions

  • In a mixing bowl, cream together butter and sugar until the mixture turns light and fluffy.
  • Add the egg yolks, one at a time, and mix until each is completely incorporated before adding the next.
  • Add the orange zest and orange extract and mix to combine.
  • To this, add the flour and orange juice in the sequence flour-juice-flour-juice-flour, mixing until the flour has just been incorporated. Set this aside.
  • In a clean mixing bowl, whisk the egg whites until foamy.
  • Gradually, add caster sugar, all the while whisking, until stiff peaks form.
  • Beat 1/3 of the meringue into the egg yolk mixture.
  • Gently fold the remaining meringue into the yolk mixture in 2 batches, until no white streaks remain.
  • Transfer the batter into a lined and lightly greased 8-inch round baking pan. Smooth the top as best as you can.
  • Bake the cake at 170°C for 35-40 minutes, or until an inserted skewer emerges cleanly. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

Notes

If you are using unsalted butter, add 1/4 tsp salt to the flour and follow the recipe. 
I made only half qty of the above recipe.
Substitute for self-raising flour – take 180 gms plain flour (maida) and add 2 1/4 tsp baking powder and a pinch of salt. Whisk well and follow the recipe.
Substitute for Caster sugar – take the same qty of regular sugar and pulse once or twice. Do not powder the sugar. 
I didn't use orange extract. If you like a really strong orange flavor, use the zest of 2 oranges or increase the qty of orange juice to 1/3 cup.
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Fish Perattu/Varattiyathu (Fried Fish Roast) https://mariasmenu.com/fish/fish-perattu-varattiyathu-fried-fish-roast https://mariasmenu.com/fish/fish-perattu-varattiyathu-fried-fish-roast#respond Thu, 25 Mar 2021 06:02:03 +0000 https://mariasmenu.com/?p=81156 Sharing a Fish recipe after sometime.

Have you tried Kerala Fish Fry? If not, it's something you need to remedy at the earliest!

So, try recalling the best ever Kerala fish fry you've ever had. How do you feel about covering that fish fry with a spicy masala packed with tons of flavor? This dish is exactly that.

Pearl onions, garlic, red chilli flakes, Malabar tamarind and tons of curry leaves come together to create this beautifully spiced dish.

You can have on it's own as a starter or you can have it with rice or appam.

Do try it and let me know how you like it.

Here is the recipe…

Recipe from here

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Fish Perattu/Varattiyathu (Fried Fish Roast)

Course Lunch
Cuisine Indian, South Indian, Kerala, Keralan
Keyword Fish Fry, Spicy Fish Fry, Fish Roast
Author Maria Jose Martin

Ingredients

  • 250 gms Fish cut into small-medium size cubes
  • For Marination
  • 1.5 tsp Kashmiri chilli powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Ginger garlic paste
  • 1/2 tsp crushed black pepper powder
  • 1/2 -1 tsp Lemon juice
  • 1/2 tsp Coconut oil
  • Salt
  • For Masala
  • 15-20 Small/pearl onion
  • 2 tsp Garlic refer notes
  • 1 tsp Ginger
  • 1/2 tbsp Dry red chilli flakes
  • 1/2 – 1 tsp Crushed black pepper
  • 1/2 tsp Turmeric powder
  • 1/2 – 1 tbsp Coconut oil
  • A pinch Fenugreek (uluva) powder
  • 1 piece Kudampuli (fish/malabar/kerala tamarind) soaked in 1-2 tbsp, warm water for 10-15 mins
  • Salt
  • Curry leaves

Instructions

  • Marinate the cleaned fish cubes with the ingredients listed under "for marination". Keep aside for half an hour.
  • Shallow fry the fish pieces in a wide pan, till it's almost done.
  • Crush together the pearl onion, garlic with skin, and ginger.
  • Add turmeric powder, crushed red chilli flakes, crushed black pepper, coconut oil (1/2-1 tbsp) and curry leaves to the crushed pearl onion, ginger & garlic. Mix everything well with your fingertips.
  • Heat 1 tbsp coconut oil (use the same pan itself) and add the pearl onion and spice mixture. Cook for 4 – 5 mins or till the raw smell goes. Add a pinch of fenugreek powder. Add soaked kudampuli along with the pulp.
  • Add fried fish pieces and salt. Mix well. Cover and cook on low flame for 8-10 mins.
  • Add some more curry leaves and remove from fire.

Notes

I used king/seer fish (neymeen) for this dish. You can use any meaty fish for this dish. Try to use fresh fish for maximum flavor. 
You can adjust the spice levels to suit your taste.
For the masala, garlic is used with the skin. 
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Potato Mushroom Pie https://mariasmenu.com/baking/potato-mushroom-pie https://mariasmenu.com/baking/potato-mushroom-pie#respond Thu, 11 Mar 2021 05:57:37 +0000 https://mariasmenu.com/?p=81129 I've been wanting to bake something savoury for quite sometime. I checked out recipes and shortlisted some, even some fancy recipes.

I did bake something savoury but not fancy. In fact this savoury bake is a very simple, homely and comforting dish.

Looks like am not fancy after all ;)

This dish is comforting heart warming food at it's best. It doesn't need much prep work and the ingredients are easily available.

There are potatoes. mushrooms, white sauce and cheese, need I say more? oh yeah, you can add bacon or chicken to make it more wholesome!

Do check it out and let me know how you like it.

Btw, I sliced the pie soon after it got out of the oven and that's why it looks like this. If you let it rest for sometime, you can slice it out perfectly. But hey, who is worried about the shape as long as it tastes great, right?

Here is the recipe…

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Potato Mushroom Pie

Course Appetiser, Bake, Brunch, Christmas Bakes, Lunch
Cuisine American
Keyword Potato Mushroom Pie, Vegetarian Pie, Potato Pie Recipe, Mushroom Pie Recipe, Savory Bakes
Author Maria Jose Martin

Ingredients

  • 3 large Potatoes around 700 gms
  • 200 gms Mushrooms sliced
  • 1 medium Onion chopped
  • 2 tbsp Butter refer notes
  • 1.5 tbsp Plain flour (maida)
  • 1/2 – 1 tbsp Minced garlic
  • 1.5 cups Hot milk
  • 1-2 tbsp Grated parmesan cheese refer notes
  • 2 tbsp Pizza/Pasta sauce refer notes for substitute
  • 1/3 -1/2 cup Breadcrumbs
  • 1 tbsp Oil I used olive oil

Instructions

  • Pressure cook the cleaned potatoes with skin on till it's done. I cooked it for 6-7 whistles on full flame.
  • Once the cooked potatoes are cooled, peel and mash them. It's better if the mashed potatoes have some texture, so make it a bit lumpy. Season the mashed potatoes with salt and pepper. You can also add a knob of butter, if you wish.
  • Heat oil in a pan and add chopped onion. Once it softens, add sliced mushrooms. Cook till it's done. season it with salt and pepper.
  • Melt butter in a deep and wide pan. Add minced garlic and cook for 2-3 mins. Add flour and roast till the raw smell goes. Add hot milk gradually and make a thick white sauce. make sure you stir continuously to get a smooth thick white sauce. Add grated parmesan cheese (if using). Season the white sauce with salt and pepper.
  • Add mashed potatoes and cooked mushroom (keep aside 2 tbsp) to the white sauce and mix well.
  • Grease an 8-inch baking dish with butter. Transfer the potato white sauce mixture to the greased dish. Level the top with a spatula.
  • Spread the pizza/pasta sauce on top of the potato mixture. Top the pizza/pasta sauce with breadcrumbs. arrange the kept aside mushrroms on top.
  • Preheat the oven to 180 C, for 10 mins before baking.
  • Bake in the preheated oven for 25 – 30 mins.
  • Let the pie rest at least for half an hour (refer notes). Serve with bread or sausage or salad.

Notes

For added flavor, you can use garlic butter to make the white sauce. You can substitute parmesan cheese with any other cheese of your choice.
If you don't have pizza/pasta sauce, you can use regular tomato ketchup. Add some Italian seasoning and chili powder to the ketchup. 
Ideally, the pie should rest for an hour or so after baking, so that you can slice it perfectly. leftover pie can be refrigerated for 2-3 days and reheat in the microwave before serving.
You can also add cooked chicken or bacon pieces along with the mushroom if you like. 
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Blackberry Breakfast Cake https://mariasmenu.com/cake/blackberry-breakfast-cake https://mariasmenu.com/cake/blackberry-breakfast-cake#respond Tue, 02 Mar 2021 06:02:40 +0000 https://mariasmenu.com/?p=81101 Are you a fan of Berries? I like them in baked goodies and otherwise not so much ;)

So, the other day when I got hold of some Blackberries, I baked this cake, and well…can anything go wrong when there is cake involved?

I was tasting Blackberries for the first time and I did enjoy it. If you are looking out for some baking recipes using berries, this is a good one.

You can use any of your fav berry like strawberry, blueberry or raspberry in place of blackberry.

Like all the cake recipes that I share, this is also an easy one and what I liked most about is it's not too sweet. It's perfect with a cup of coffee/tea and since it's not too sweet, you can have it for breakfast too.

Here is the recipe…

Recipe from here

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Blackberry Breakfast Cake

A perfect summer bake with berries, this Blackberry Breakfast Cake goes very well with a cup of coffee/tea. You can use any berries in place of blackberry.
Course Baking, Breakafst, Brunch, Cake, Cakes
Cuisine American
Keyword Cake, baking, summer baking, berry cake, dessert,
Author Maria Jose Martin

Ingredients

  • 2 ½ cups Plain flour (maida) 334g
  • ½ tsp Salt
  • 2 ½ tsp Baking powder
  • ¼ tsp Baking soda
  • 1 cup Sugar 222g
  • 3 Large eggs
  • 1 cup Sour cream 8-ounces (refer notes for substitte)
  • 1 tsp Vanilla extract
  • Zest and juice of 1 lemon
  • ½ cup Unsalted butter melted and cooled 4oz or 113g
  • 2 cups Fresh or frozen blackberries 10oz
  • 2 tbsp Sugar
  • 2 tbsp Almond flakes optional

Instructions

  • Preheat oven to 325°F. Lightly grease a 9-inch springform or square baking pan, set aside.
  • In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
  • In a medium mixing bowl whisk the eggs until blended. Add the sour cream, vanilla, lemon juice and lemon zest. Whisk until blended.
  • Slowly add the melted butter whisking constantly until combined.
  • Pour the sour cream mixture into the flour and sugar mixture. Stir with a spatula until the dry ingredients are moistened. The batter will be very thick.
  • Pour the batter into the prepared pan. Sprinkle 1 cup of blackberries over the batter.
  • Dollop the remaining batter over the blackberries, and smooth with an offset spatula. Top with all remaining blackberries, pressing the berries slightly into the batter.
  • Allow the cake to rest for 10 to 15 minutes before baking. Sprinkle coarse sugar on top, mostly on the exposed batter avoiding the blackberries. Sprinkle the almond flakes, if using.
  • Bake at 325°F for 60 to 70 minutes or until a toothpick or knife inserted into the center comes out with no wet batter. Moist crumbs are okay.
  • Cool the cake for 20 minutes, then remove the sides of the springform pan. Slide the cake onto a serving platter or plate. Serve slightly warm or at room temperature. Dust with powdered sugar, or a dollop of whipped cream, if desired.
  • If using a square cake pan, serve straight from the pan.

Notes

Store leftovers at room temperature in an airtight container for up to 3 days. Refrigerate for longer storage, if desired. Substitute full-fat yogurt for the sour cream, if desired.
If using frozen blackberries, do not thaw before adding them to the batter.
I used 8 inches round tin for baking and I also got 3 muffins from the above qty.
I didn't remove the seeds of the blackberries.
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Mediterranean Chickpea Tuna Salad https://mariasmenu.com/salads/mediterranean-chickpea-tuna-salad https://mariasmenu.com/salads/mediterranean-chickpea-tuna-salad#comments Fri, 26 Feb 2021 04:19:08 +0000 https://mariasmenu.com/?p=81088 I love salads almost as much as I love my plain cakes! Is it weird that I love salads so much?

It wasn't love at first sight though… I started having salads as a compensation for not eating fruits. Yep, I dont eat fruits and because of that I got a lot of flak, so I started eating salads with some kinda vengeance and you know what… slowly I started enjoying it and then I fell in love with salads!

Now, you must be wondering then how come you are not seeing many salad recipes here. Well, back In Bahrain, I had my fav salad places and I used to order them twice/thrice in a week ;)

I guess one of the foods that I miss most after relocating is salad, so finally I got around to making one at home the other day.

This Mediterranean salad is something that you can whip up easily at home. Though I've given the measurements, use it as a guideline and you can adjust the quantities to suit your taste.

The chickpeas and tuna combo is a good one and quite filling too. You can customise this salad and add veggies of your choice.

Here is the recipe…

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Mediterranean Chickpea Tuna Salad

Course Appetiser, Lunch, Dinner, Light Snacks
Cuisine Mediterranean
Keyword Salad, Tuna Salad, Feta Salad, Chicpea Tuna Salad
Author Maria Jose Martin

Ingredients

  • 1 – 1.5 cups Cooked Chickpeas refer notes
  • 1 can Tuna refer notes
  • 1 medium Onion sliced
  • 1 small – medium Cucumber diced
  • 1 medium – big Tomato diced, refer notes
  • 1/4 -1/3 cup Crumbled feta cheese
  • 8-10 Pitted Olives optional
  • A couple of salad leaves optional
  • 2 tbsp Chopped Parsley leaves
  • 1/4 cup Extra virgin olive oil
  • 1-2 tbsp Lemon juice

Instructions

  • Mix all the ingredients except feta cheese, olive oil and lemon juice in a wide and deep bowl.
  • In a small cup combine extra virgin olive oil and lemon juice, season with salt and pepper. Drizzle this over the mixed salad and sprinkle the crumbled feta cheese.

Notes

You can also use canned chickpeas. If using canned chickpeas drain and rinse it a couple of times.
If using dried chickpeas you will need around 2/3 – 3/4 cup of chickpeas.
The nt. wt of Tuna can that I used was 185gms.
If you have cherry tomatoes, that's ideal for this recipe. Another popular combo is chickpeas and avocado, so if you don't eat/like tuna, you can go for that combo.
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The Best Fudgy Brownies https://mariasmenu.com/baking/the-best-fudgy-brownies https://mariasmenu.com/baking/the-best-fudgy-brownies#respond Tue, 09 Feb 2021 06:00:11 +0000 https://mariasmenu.com/?p=81062 Are you on the look out for Valentines day recipes? Here's something you can whip up easily.

Now… let me be honest. I'm not a big brownie fan or chocolate fan. However, these brownies are quite special.

I baked these brownies with my nephews who are big-time brownie lovers. They have been going on and on about these “super awesome” brownie recipe for some time.

Finally, we got around to baking it the other night, and to my surprise, I kinda enjoyed it and I found myself going for more helpings ;) Even my Amma, who isn't a chocolate fan loved it.

I should say this is a very forgiving/no-fail recipe. Usually, when I bake something, I give my full attention to it. But this time my kitchen was filled with people and I was all over the place, getting dinner ready, sorting with the delivery guy, and catering to some maintenance work in between with two eager boys waiting impatiently to lick the bowl and add my not so “trusty” oven who behaves like a cranky child the moment I step away from it…the brownie came out real good!

As the name suggests, this is a pretty fudgy brownie and loaded with chocolate. There is chocolate chunks, melted chocolate, cocoa powder and to top it off, we added some nutella also. Have it with some ice cream or whipped cream and you have a winner dessert!

Hope you get to try this and like it too.

Recipe from here

Here is the recipe…

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The Best Fudgy Brownie Recipe

The best fudgy brownie recipe loaded with chocolate. Add some ice cream/whipped cream and you've a winner dessert.
Servings 8
Author Maria Jose Martin

Ingredients

  • 8 ounces (227 gms) Good-quality chocolate divided
  • ¾ cup (170 gms) Unsalted butter melted
  • cups Sugar
  • 2 Eggs @ room temp
  • 2 tsp Vanilla extract
  • ¾ cup Plain flour
  • ¼ cup Cocoa powder
  • 1 tsp Salt
  • 2 – 3 tbsp Nutella optional

Instructions

  • Preheat oven to 350°F/180°C.
  • Chop the chocolate into chunks. Melt half (refer notes), then save the other half for later. Cool the melted chocolate till it's cool enough to touch.
  • Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
  • Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
  • Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
  • Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish. (refer notes). If using nutella, add spoonfuls on top of the batter and gently drag it through the batter with a butter knife.
  • Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
  • Slice, then serve with a nice scoop of ice cream or cold glass of milk or some whipping cream!

Notes

I used Morde brand dark compound chocolate.
I melted the chocolate using the double boiler method. Place 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 for around 15 mins.
Used an 8-inch square tin for baking.
I baked it for around 25 – 28 mins. 
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