Chocolate Brownies

Recipe by
Total Time:
60-90 minutes
Serves:10
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Healthy Apple Betty, Best Rabdi Falooda, Easy Rooh Afza Falooda

Rate This Recipe
5

Ingredients

  • 1.5 cups - plain flour
  • 1/2 cup - Brown sugar
  • 1/2 cup - Sugar (powdered)
  • 1/2 cup - cocoa powder
  • 1 tsp - baking powder
  • 1/4 tsp - baking soda
  • 1/4 cup - Walnuts (chopped)
  • 1 tbsp - tiny chocolated buttons (optional)
  • 1 cup - fresh Curd
  • 1 cup - Milk
  • 3/4 cup - melted Butter
  • 1/4 tsp - vanilla essence
  • For the topping: 1 cup - icing Sugar (sifted)
  • 1/4 cup - cocoa (sifted)
  • 3 tbsp - unsalted Butter (softened)
  • 1 tbsp - light Corn syrup
  • 3-4 drops - vanilla essence
  • 18-20 - Walnut halves

How to Make Chocolate Brownies

  • Grease a 9-inch square or rectangular cake tin and dust liberally with flour.
  • Pour milk, butter, curd, vanilla essence in a large mixing bowl. Beat together until frothy.
  • Sift the baking powder, cocoa and baking soda with flour.
  • Add the flour-cocoa mix and sugar and beat until these blend well.
  • Fold in the walnuts and buttons and pour into the cake tin.
  • Bake in a preheated oven at 200 degrees C for 10 minutes.
  • Reduce to 160 degrees C and bake further for 25-30 minutes until done. To check if the brownie is done, insert a skewer. It should come out clean.
  • Remove from the oven and allow to cool for 10 minutes.
  • Invert and tap out gently.
  • Cut into rectangles 1.5-inch wide and 2.5-inch long. Allow time to cool.
  • For the topping: Melt the butter and cocoa so that these blend well.
  • Take off the flame and gently stir in the corn syrup, sifted icing sugar and vanilla essence.
  • Stir gently until smooth. Allow it to cool so that it's thick enough to hold. Refrigerate if needed.
  • Spread the mixture over each brownie and place a walnut half in the centre. Consume the brownies within 2 days.