What is a perfect brownie? Hmmmmm….should be really easy. But, as it turns out defining what constitutes a perfect brownie is quite a perilous task. All of you must have had a variety of brownies in your life, some cakey, some fudgy then there are others with nuts and icing and chocolate chips, served with ice cream or creme fraiche and the list never really ends. Each one of them is pretty much a slice of heaven, albeit a different one.
I wanted to start my blog with something that I love to make, and brownies are really fun and exciting to make and I love eating them too. This is the kind of brownie that doesn’t require loads and loads of hours in the kitchen, even my eldest daughter can make this with ease ( she isn’t very good at baking).
You only need a few things to make brownies. Just so you know it’s hard taking pictures of food when all you want to do devour it ASAP, that’s why some ingredients may be missing from the images.
Bake for 25-30 minutes, all ovens are different, some bake faster than the others,anyways this is the perfect time to take it out of the oven as it will continue to cook a little more while it’s cooling.
- Butter 150 gm
- Sugar 1 cup
- Baking Chocolate 200 gm
- Eggs (room temperature) 2
- Flour 2/3 cup
- Salt pinch
- Vanilla Essence 1 tsp
- Coco Powder 1 tbsp
- Coffee 1 tsp
- Warm water 2 tbsp
- Preheat oven to 180°C or 375 °F.
- Prepare your baking dish, you can either grease it or use butter/parchment paper. I used a 11×7 inch swiss roll dish but you can use any square baking tray.
- Place the butter and chocolate in a saucepan. Melt them in a double broiler. Set it aside.
- If you do not have one it is very easy to make one at home. Take a mixing bowl (preferably glass/Pyrex or metal) and a saucepan that the bowl will fit on top of. The two should fit tightly together; you don’t want a gap between the bowl and the saucepan, nor do you want a bowl that sits precariously on a tiny saucepan. To use the double boiler, add water to the pan and bring it to a simmer, then place the bowl on top and Inside the top bowl, you can melt chocolate without worrying that it will stick and burn.
- Sift the flour in a bowl. Also add salt and coco powder.
- Mix the water and coffee together in a small container. Keeping all these things ready will make it easier for you to put them together in the end.
- Whisk together the sugar and eggs in a large bowl. Once your mixture is fluffy, add vanilla essence, keep whisking. Now add the coffee mixture(step 6 ) that you made earlier.
- Now add the melted chocolate mixture.
- Add half of the flour mix and fold this into the chocolate batter with a spatula. When that is ready dump the rest and fold it in as well.
- Pour this mixture in our already prepared baking dish.
- Bake this for 25-30 minutes.
Let this sit for a little while and when it has cooled down a little bit take it out of the tray and cut it in squares or any shape you like, some powdered sugar and chocolate drizzle on top will make it look like perfection.
To make the Chocolate Ganache:
- Chocolate 100 gm
- Butter 40 gm
- Cream 120 ml
- Sugar 10 gm
- Boil the sugar and cream in a saucepan on low flame.
- Add the chocolate.
- Add butter.
This is the easiest and the best chocolate drizzle ever. You can pour all of it on the brownies right when they come out of the oven or just drizzle it.
Sometimes you make something and it tastes so good that there are no words to describe it. Doesn’t happen often, but when it does all you can do is keep eating. I’m sure you will love it as much as my whole family does. Don’t forget to let me know how these turned out.
Aa jao bachon brownies khaa’ein!!!!