This week is quite special. Bloggers of BM family are meeting in Hyderabad to celebrate the 100th BM we finished recently. This is the fourth meet but for me it is the third. I missed the first meet at Ahmadabad and regret it even until today. Somehow my chosen theme, bring spome brownies have perfectly alligned with our meet and I will be giving a virtual treat for all our BMers this week while in Hyderabad. I usually bake egg free brownies, but this week, I decided to make brownies with eggs. And I am keeping the base recipe the same for all the brownies. There are so many ways you can bake a brownie, and so many ways to serve one. Here I am baking three different types. I used Callebut for the first time and Sruti was over the moon. The sinful, fudgy brownies were such an amazing treat that she took it to school for three days. And guess what, her friends too loved them so much. The main recipe is from David Lebovitz and I tweaked it for the other variations.
The first one is a simple walnut brownie. Walnuts are fantastic additions to brownies. The gooey brownies and the crisp walnuts make an amazing pair and gives you a wonderful texture variation in each bite. The procedure of making brownies is quite easy. Melt chocolate and butter, beat in eggs and add in flour. here is no leavening involved so the texture is fudgy. If you want it to be cake like, then add 1/2 tsp of baking soda to the flour while mixing. But most like their brownies fudgy, so this recipe works perfectly. You should never over bake the brownies, as they tend to crumble once cool. I used small disposable paper loaf tins for baking, so my brownie is so high. Use a 9″ or 8″ square tin for a perfect brownie.
Recipe Source: David Lebovitz
Butter – 115 gm
Dark Chocolate – 170 gm
Egg – 4
Sugar – 200 gm
Dark cocoa Powder – 25 gm
Vanilla – 1 tsp
Flour – 140 gm
Walnuts – 1/4 cup
Preheat oven to 180°C.
In a bowl add chocolate and butter.
MW at 10 second intervals until they both melt to form a shiny chocolate pool.
Add sugar and whisk until completely incorporated.
Add cocoa powder and whisk until combined.
Add in vanilla and whisk.
Add one egg at a time and whisk until completely incorporated before adding the next.
After all the four eggs are added and whisked well, add in the flour and using a spatula, fold it with the chocolate to form a thick batter.
Grease and line an 8″ square tin and pour the batter into it.
Add chopped walnuts and choco chips on top.
Bake in the preheated oven for 25 – 30 minutes or until the brownie is firm.
Allow it to cool completely.
Cover in cling film and refrigerate overnight.
The next day, remove from the pan, slice it up and enjoy!