Chocolate and Walnut Brownie

About Chocolate and Walnut Brownie

Ingredients

• Chocolate, chopped 2 cups
• Walnuts, chopped 4 tbsps
• Whole walnuts a few
• Sugar 4 tbsps
• Butter 8 tbsps + to grease
• Cocoa powder 2 tbsps
• Instant coffee powder 4 tsps
• Refined flour (maida) 2 tbsps
• Sweet condensed milk 4 tbsps
• Eggs 2
• Vanilla essence 2 tsps

How to Make Chocolate and Walnut Brownie (Stepwise Photos)

Method

1. Melt chocolate on double boiler. Add sugar and butter and take the bowl off the double boiler and whisk.
2. Add cocoa powder, coffee powder and walnuts and whisk. Add flour and condensed milk and whisk.
3. Add 2 eggs and vanilla essence to the mixture and whisk properly.
4. Grease a microwave proof dish with butter and pour the mixture in it. Sprinkle a few walnuts on top.
5. Place the dish in the microwave oven and bake it for 3 minutes on HIGH.
6. Bring the dish out of the microwave, cut into squares, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shailendra Kekade

Host of the show Style Chef on FOOD FOOD channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps