fb-img
Youtube-img
insta-img
twitter-img
pinterest

Chocolate Brownie

Top Rated Recipe

Last Updated: May 14, 2024

0
(0)

Key Details:

prep time: 30 minutes

Cook time: 25 minutes

Difficulty Level: Easy

Course: Dessert

Cuisine: French

Key Ingredients:

Cooking chocolate

Refined flour

Sweet condensed milk

Castor sugar

Butter

Baking powder

Cocoa powder

Milk

Walnuts

About Chocolate Brownie

Table of Contents

Loved by most, this
brownie is a sure winner

Read More
  • Cooking chocolate, chopped 200 gms
  • Refined flour 1 cup
  • Sweet condensed milk 200 gms
  • Castor sugar ¾ cup
Read More

Step 1. Preheat oven to 180º C. Grease a baking dish. Melt the cooking chocolate in a double boiler.

Step 2. Take condensed milk in a mixing bowl, add castor sugar and beat with an electric beater.

Read More

Ingredients

    • Cooking chocolate, chopped 200 gms
    • Refined flour 1 cup
    • Sweet condensed milk 200 gms
    • Castor sugar ¾ cup
    • Butter 150 gms
    • Baking powder 10 gms
    • Cocoa powder 60 gms
    • Milk ½ cup
    • Walnuts, chopped 100 gms

How to Make Chocolate Brownie (Stepwise Photos)

Method

  1. Preheat oven to 180º C. Grease a baking dish. Melt the cooking chocolate in a double boiler.
  2. Take condensed milk in a mixing bowl, add castor sugar and beat with an electric beater.
  3. Add butter to the melted chocolate and mix well. Add this mixture to the condensed milk mixture and mix well.
  4. Sieve flour, baking powder and cocoa powder into this liquid mixture and mix in the cut and fold method till all the ingredients are well incorporated.
  5. Add milk and most of the walnuts in this mixture and mix. Transfer this mixture into a baking dish and top it up with the remaining walnuts.
  6. Keep the dish in the preheated oven and bake for 20-25 minutes.
  7. Take the dish out and let it cool a little before demoulding. Cut into squares, arrange them on a serving platter and serve.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

(Chilli Basil Ice-Cream)

(Chocolate Souffle)

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:

Average rating 0 / 5. Vote count: 0

Comments

No feedback Available

Leave a comment

Your email address will not be published. Required fields are marked *

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

You May Also Like

View All

Punjabi Samosa

By Masterchef Sanjeev Kapoor

Tortilla Rolls

By CHEF PRANAV JOSHI

Pineapple Muffins

By Masterchef Sanjeev Kapoor

Stuffed Falafel

By CHEF PRANAV JOSHI

Seb aur Shakarkandi Chaat

By CHEF PRANAV JOSHI

Sweet Potato Dumpling

By Chef Rakesh Sethi

Recipes From Show

View All

Virgin Cider Mojito

By Tea Time

Spiced Cocoa Tea

By Tea Time

Khus Coconut

By Tea Time

Tomato Mary

By Tea Time

Recommended Recipes

View All

Cake

By Chef Shilarna Vaze (Chinu)

Mexican Fried Ice Cream

By CHEF PRANAV JOSHI

Lemon Cheese Cake

By CHEF PRANAV JOSHI

Marinated Orange and Strawberries

By Chef Rakesh Sethi

Chilled Berry and Green Tea

By Chef Rakesh Sethi

Cheesecake Bars

By Chef Rakesh Sethi