Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
Let me give you some tips while baking and slicing brownies. Line the tin so that the paper extends over the rim of the tin. This will make it so easy to remove the brownies from the tin. And for slicing it into perfect squares without any crumbles, you need to refrigerate the brownie along with the pan atleast overnight. Try slicing it with a serrated bread knife and you will get those perfect squares. You can then reheat them and serve or just let it get back to room temperature before serving.
Dark Chocolate – 350 gm
Butter – 1/4 cup
Sugar – 1 cup
All Purpose Flour / Maida – 1 1/4 cups
Cocoa Powder – 1/4 cup
Baking Powder – 1 tsp
Milk – 3/4 cup
Vanilla – 1 tsp
Mixed Nuts Chopped
In a bowl melt chocolate and butter. Allow it to cool completely.
Add milk and vanilla and mix until the mixture is smooth.
Add in sugar and mix until it dissolves.
To the same bowl add flour, cocoa powder, baking powder.
Mix to form a smooth batter.
Preheat oven to 175°C.
Pour into a greased and lined 7″ square tin. Make sure that the lining extends so that it is easy to lift the baked brownies easily out of the tin.
Bake for 25 minutes and remove from oven.
Allow it to cool completely. Cover with cling wrap and refrigerate for 2 hours until nice and firm.
Remove it from the tin and using a bread knife slice it up into squares.
Serve them either at room temperature or slightly warm them up im MW and serve.