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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.
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