chocolate brownie

 

Ingredients

• ▢ 125 gram (1/2 Cup) unsalted butter, softened
• ▢ 125 gram (1/2 Cup) chopped dark chocolate
• ▢ 3 eggs, at room temperature
• ▢ 1 teaspoon vanilla essence
• ▢ 125 gram (1/2 Cup powdered white sugar
• ▢ 60 gram (1/4 Cup) all-purpose flour (maida)
• ▢ 2 tablespoon unsweetened cocoa powder
• ▢ 1/4 teaspoon salt
• ▢ 1/4 Cup coarsely chopped walnuts

Instructions

• To make chocolate brownie, preheat oven at 170° C. Line 9 inch square tin with parchment paper and grease it with little butter.
• Sift flour, cocoa powder, salt together in a bowl. Keep aside until required.
• In a large ceramic/glass bowl add chopped chocolate and butter. Microwave them for 3 – 5 minutes. Bring out of the microwave and whisk until they turn into a smooth liquid.
• Once melted butter and chocolate become lukewarm, add one egg at a time and whisk for 10 – 20 seconds each time. Add powdered sugar and vanilla. Combine nicely.
• Add sifted dry ingredients. Gently cut and fold them into a smooth, lump-free batter. Add chopped walnuts and mix batter one last time. 
• Pour the brownie batter into the prepared tin. Bake for 25 – 30 minutes. Insert a toothpick and if it comes with fewer crumbs, the brownie is ready.
• Bring brownie out of the oven. Let brownie sit in the tin for 10 minutes. Then transfer to a wire rack and let it cool down or till they become lukewarm. Cut into squares.
• Serve Chocolate Brownie with vanilla ice cream and chocolate sauce.

Recipe Notes:

• Do not expose butter and chocolate to very high heat.
• Before adding eggs make sure melted butter and chocolate liquid are not piping hot.
• The chocolate brownie batter is of dropping consistency. If it seems too thick, add 1 – 2 tablespoons of room temperature milk.
• Do not over-mix the batter. Once combined well, STOP mixing. 
• Allow brownies to cool down completely or at least lukewarm before cutting into squares.
• You can store chocolate brownies at room temperature for 2 – 3 days. Store them in the refrigerator for a week.