Yet another recipe from Gateway's Pastry Chef Joe Francis. I prefer to have milk chocolate rather than dark chocolate. Jany, on the other hand, has always been a dark chocolate addict. So I always wanted to try a brownie for him. When Joe gave the recipe, I was super excited and gave it a try. The chocolate brownie is very rich and can be served as a dessert with a dollop of vanilla icecream. These brownies are very soft, moist, dense, fudgy and chocolaty. The walnuts add extra zing to the brownies. So this is for all the chocoholics out there.
The only challenge with all Brownies is how long they should be baked. This is a fudgy brownie and these brownies are done when the toothpick inserted still has a little batter clinging to it and a few moist clumps. The top of the brownie will have cracks. The brownies are over baked if the toothpick is clean. Always use cooking dark chocolate for this recipe. If you are looking for a cakey brownie, then you should bake my Eggless Walnut Brownie. I have a peanut butter banana fudge brownie recipe as well in the blog.
Ingredients:
Flour/Maida - 50 gms(~5 tblsp)
Eggs - 2
Icing Sugar - 100 gms(~1 Cup)
Dark Cooking Chocolate - 200 gms
Butter - 100 gms
Crushed Walnut - 25 grams(~ 1/4 Cup)
Method:Vanilla essence - few drops
1. Melt the butter and chocolate together in double boiler method or in a microwave oven. Whisk the eggs one at a time.
2. Along with this add the icing sugar and whip till the colour changes to pale yellow and fluffy. Add the melted chocolate to the egg mixture.
3. Finally, fold the flour and walnuts gently. Don't overmix. Grease a square pan with butter and dust it with flour. (Note: I baked it in a loaf tin while clicking the step by step pictures and it took a long time to bake. After that, I started to bake this recipe in a square pan and it comes out perfect each time). I recommend you to use 8 inches (20 cm) square baking pan.
4. Transfer the batter to the prepared baking tray. Preheat the oven to 200 degrees C and bake at @180 degrees for 20 to 25 mins or until a toothpick inserted in the centre comes out with a few moist crumbs clinging to it.
Enjoy the yummy and delicious Chocolate brownie. Kids will love it for sure.
- Always use cooking dark chocolate for this recipe.
- Use 8 inches (20 cm) square baking pan to make this brownie.
- This is a fudgy brownie and it will not have the cakey texture. Please use the mentioned baking time as a guide only and test the brownies a few minutes before the end of the mentioned baking time.
- Test with a toothpick inserted into the centre of the brownies. These brownies are done when the toothpick still has a little batter clinging to it and a few moist clumps. The perfect brownies will have cracks on the top and fudgy in the middle.
- The brownies are over baked if the toothpick is clean.
- Adding walnuts is optional. But the crunchy walnuts give perfect texture for the brownie.
Happy's Cook - Divya
Love the brownie!!
ReplyDeleteYummy......mouthwatering!
ReplyDelete