Luxurious Brownies

If it was not unconvincing enough to realize that the new year celebrations which happened “just a few days back” are actually gone for almost six weeks, two awesome trips and a workshop concluded before I could blink. And I have no doubts that we are sailing through February rather fast because here the most awaited birthday of the year is already over! So, it was high time I took out my virtual hammock out on the real beach I live by and indulge in these to rein time in.

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I found this recipe many years ago on this wonderful blog. The honesty with which the post was shared made me take notice of the recipe. The steps are more elaborate than most of the recipes I have tried but then I can say the same for the end result as well! A thin shiny crust dupes you till you are plunged into the chewy moist fudge. It is intensely chocolaty and is laced with the nuts of your choice. In short, it is everything a perfect brownie promises to be.

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I have made this recipe many times, and the results have been consistently fabulous. However, this time I swapped the cocoa powder with drinking chocolate ( yes, tinkering is my problem) and the results were still amazing! Technically speaking, drinking chocolate has lower cocoa content than the cocoa powder and contains added sugar as well but if you are using good quality dark chocolate (70% or more), you wont feel the difference. It also means that you can do more with your drinking chocolate!

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These are best made a day in advance as the texture and flavor matures over time and will stay up to five days under refrigeration if stored in an airtight container. However, make sure to bake a large batch if you really want these to last that long.

Luxury Brownies
(Yields 25 medium size brownies)

230g Butter, roughly cubed
310g Sugar (Granulated or Castor)
200g Whole eggs (approximately four) whisked up
230g Finely chopped Dark Chocolate  (70% or more)
140g Flour
40g Cocoa Powder (I used drinking chocolate powder)
200g of nuts of your choice (I used almonds, pistachio, walnuts, and cashews)

• Preheat oven to 180 degrees.
• Butter the baking tin. Then line the bottom & the sides with baking paper.
• Sift together the flour & the cocoa powder.
• Melt the butter completely in a large pot. Add the sugar and mix well.
In a separate mixing bowl mix the solid chocolates & eggs (make sure to mix well).
• Pour the piping hot butter-sugar mixture over the chocolates/eggs in a bowl. Mix quickly & thoroughly – make sure all the chocolates have dissolved (if you still have lumps of chocolates left, zap it at 10 second intervals in the microwave until it melts).
• Spatula in the flour & the cocoa powder. Mix until no traces of flour can be seen.
Mix in the nuts. (Make sure you leave some aside for decorating the top with).
Pour the mixture in to the prepared tin. Evenly decorate some more nuts on the top surface.
• Bake in the oven for 18 to 22 minutes. It’s cooked when the edges have gone slightly dry; the top is shiny & has cracked. The center of the brownie shouldn’t be wobbly when shook. Remember: the toothpick method won’t work on this fudgy brownie.
• Leave aside to cool. Don’t cut until they’ve reached room temperature, or even better leave it untouched for a day to rest

 

 

 

 

 

 

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