Sunday, 28 August 2011

The Brownie Factory

Best had with a generous drizzle of Hot Chocolate Sauce and if you can manage some vanilla ice cream then heavenly bliss is yours !!

Brownies are by far the easiest of desserts that I have made and made them so many times my oven has become something like a little Brownie Factory....churning out moist , gooey and soft brownies with all that sophisticated dark chocolate. And though I am not a Chocolate fan...but these brownies have won my heart...cant stop by to pick up a piece out of that rumble tumble pyramid of brownies.

When I am visiting someone, am never without some of my yummylicious baked goodies...and most of the time, they are the Chocolate Walnut Brownies...the effort much lesser and the results far superior...and statistics reveal that most people would eat a brownie rather than a piece of cake !!!

Brownies have a parched drought like surface and beneath that cracked light brown exterior lies the magic potion and here is how you make it...


1 1/2 cups Maida (Cake Flour) (12 fl oz)
4 eggs, at room temperature
1 cup soft unsalted butter (8 fl oz)
1 cup white sugar, powdered (8 fl oz)
1 1/2 cups finely chopped dark chcocolate (12 fl oz)
1 tbsp vanilla 
1 tsp baking powder

Optional Ingredients:

1 cup walnuts, finely chopped (8 fl oz)
3/4 cup Dark/Milk/White Choco Chips (6 fl oz)


Preheat the oven to 200 degree Celsius
Melt the butter and the chocolate in a heavy bottomed pan.
Sieve the maida and the baking powder and set aside.
While the chocolate mixture cools, line a 8 inch by 8 inch baking pan with baking paper.
Beat the eggs, sugar and the vanilla till light and frothy.
Gradually add the cooled, but not yet solidified chocolate-butter mixture into the eggs.
Beat well till combined using a hald blender or if doing by hand use a wire whisk/flat spatula.
Add the sieved dry ingredients and blend till combined. Do not over beat
Keep scraping the sides while mixing.
Add the nuts and chocochips.
Pour into the lined cake tin and bake at 180 degree Celsius for 20-22 minutes.
An inserted toothpick at the center can be sticky but not uncooked. Meaning that the toothpick can come out sticky but not with the batter.
Do not overbake the brownies, otherwise you will end up with a cake like brownie.
The brownie cooks while it cools.
Let the pan cool down. Unmould and cut into pieces.
Serve hot with Hot Chocolate Sauce and vanilla ice cream. 

Happy Baking !!!


  1. I seem to be transforming from a compulsive non-baker into a compelling baker... and i owe it to u!!! Keep the culinary 'bytes' flowing....


  2. Hi usha I need ur help ,I. Believe I'm making some mistake . It's not coming nicly plz help me, I'm ur old student.

    1. Hi Dimple.. please specify what is the prob..

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    3. Stick to the correct temperature mentioned, also the ingredients should be weighed/ measured properly ... Check how much of your ingredients are going in and whether you are missing any one of them.. am sure that would be the problem.. also get the thermostat of your oven checked ... maybe it is never reaching the temperature it actually shows on your display

    4. Hi. I m using old traditional round oven . There is no preheat option still I'm doing it for 5 min at 200 C temp. Then I have all measuring spoons and cups with me. One doubt , I'm using 1 cup sugar & den making it powdered and putting in it, is that ok?? n I m making all basic cakes, cup cakes, truffle cakes, which all r coming nicely..but the problem lies with d brownies only. People r still liking it very much but I, as a professional know its nt perfect.

    5. Your oven sounds like it is doing good... Were you getting the brownies right before ... then you need to think what were the oven settings then and revert back to it. But, if it has become a prob recently ... then play around with the temperature... increase the temp and reduce baking time or decrease the temp and increase baking time... if everything else is right its only the oven settings you need to work around.

      Sugar looks ok.. not a prob

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