Chocolate Brownies
Top Rated Recipe
Key Details:
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prep time: 40 minutes
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Cook time: 25 minues
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Difficulty Level: Easy
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Course: Dessert
Cuisine: American
Key Ingredients:
Cooking chocolate
Butter
Refined flour
Walnuts
About Chocolate Brownies
Table of Contents
There must be very
few who do not enjoy a brownie – serve it with vanilla icecream and feel satiated
- Cooking chocolate / dark chocolate 200 gms
- Butter 250 gms
- Castor sugar 350 gms
- Cocoa powder 80 gms
Step 1. Preheat oven to 200º C.
Step 2. Take chocolate and butter in a bowl, place it on a double boiler and melt, stirring continuously.
Read MoreIngredients
- Cooking chocolate / dark chocolate 200 gms
- Butter 250 gms
- Castor sugar 350 gms
- Cocoa powder 80 gms
- Eggs 4
- Refined flour (maida) 65 gms
- Baking powder 1 tsp
- Walnuts (akhrot), chopped ½ cup
How to Make Chocolate Brownies (Stepwise Photos)
Method
- Preheat oven to 200º C.
- Take chocolate and butter in a bowl, place it on a double boiler and melt, stirring continuously.
- Take sugar, cocoa powder, refined flour and baking powder in another bowl and mix well.
- Pour the melted butter and chocolate mixture into the dry mixture whisking continuously so that there are no lumps.
- Add eggs, one at a time, and continue to whisk till well mixed.
- Line a baking dish with butter paper and pour the batter into it and level it. Sprinkle walnuts on top.
- Place the baking dish in the preheated oven and bake for 25 minutes.
- Take the dish out of the oven and set aside to cool. Cut into squares and serve.
Additional Tips and Tricks
About chef
Chef Shilarna Vaze (Chinu)
Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.
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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
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