That square or rectangular chocolate baked confection, chewy or cakey in texture, with or without nuts and divine in taste…. yes, I am referring to brownies! Those chewy dark brown chocolate squares are a universally acknowledged and loved dessert option! And if the warm brownie is served with cold vanilla ice-cream, drizzled with creamy chocolate sauce, then it’s a match made in heaven. Even a hard-core diet conscious person may succumb to its presence on the table!
Though brownie is a type of cake only, but because of its rich chocolate content, it’s a level apart from the other regular chocolate cakes. Internet is flooded with brownie recipes and each one claims to be the best. It’s really confusing as to which one is actually “the best” recipe. I have been following a particular recipe for years. I can’t claim it to be the best option, but surely, it has never failed me and is an easy method to follow, both for beginners or otherwise.
When I tried out this recipe for the first time, I was overwhelmed with the result! However, when the over-enthusiastic and super confident me followed the same recipe next time, my brownie turned out a bit hard. Yet it was so yummy that my sons fondly termed it as ‘brownie cookies’ and till date recollect the same!
A recipe may not yield the expected result every time, not because there was something wrong in the recipe. Many factors, like measurement of ingredients, quality of products and most importantly oven temperature play the spoilsport, especially while baking a cake! Anyways, other than that one setback, this particular recipe is a never fail one!
Difficulty level: Moderate
Preparation time: 30 min
Baking time: 30 min, approx.
- Dark cooking chocolate- 150 gm
- Butter- 80 gm
- Brown sugar or Castor sugar-120 gm
- Flour- 80 gm
- Unsweetened cocoa powder- 30 gm
- Coffee powder- 2 tsp, mixed with 2 tbsp. warm water
- Vanilla essence- 1 tsp
- Baking powder- ¼ tsp
- Line and grease a rectangular baking tray.
- Sieve flour, cocoa powder and baking powder together.
- Melt chocolate and butter on a double boiler. Keep aside and cool a little.
- Beat eggs together with sugar till light and fluffy.
- Add vanilla essence and continue to beat.
- Mix in the chocolate-butter mixture with the egg-sugar mixture.
- Gently fold in the flour and mix lightly.
- Add the coffee and mix well.
- Bake in a preheated oven at 180 degrees C approximately for 30 min or till the knife comes out clean.
- Chocolaty and slightly chewy brownie is ready.
- Enjoy as it is with a cup of your favorite coffee or with vanilla ice-cream drizzled with chocolate sauce or simply with warm chocolate sauce.
There is no denying the fact that Brownie is a high-calorie dessert. But please be cautioned that reducing the quantity of butter would not yield the expected result.
Quality of chocolate matters. So, good quality dark chocolate is recommended.
Melt the chocolate and butter in a double boiler or microwave. I prefer the first method because in the microwave the chocolate might turn stiff due to high temperature.
Between brown sugar and castor sugar, the former is preferable. Though many a time I have used regular powdered sugar especially during the lockdown when there was an inadequate supply of raw material.
Use of coffee is purely optional, though the presence of coffee with chocolate adds that mocha flavour to the already delicious brownies.
Baking time may vary depending upon the oven. But after say 20 mins one got to be extremely careful as over baking will result in a hard brownie and thus spoiling the whole effort!
The internet and various recipe books are flooded with many recipes and innumerable methods of making brownies. But some really stand out and the above is one such example. Action speaks louder than words. So why don’t you try out this recipe and let me know the result. Will look forward to useful suggestions!