Even though I had not planned to stretch this break for so long,my Camera played spoilsport and I couldn’t take any pictures so I did not cook anything new..yeah:).I was forced into coming back to blogging by none other than Ajay who felt no blogging meant nothing new to eat!!He went and bought a kilo of Aavin butter recently because I keep cribbing about its non-availablity,but a kilo..??I had to do something soon.
I was craving for a Chocolate cake and wanted to try out a new recipe.But on second thoughts,I felt I should make Brownies instead,at least I could freeze any leftovers and have it later[not that there were any,but by chance].I decided on a very simple recipe from Sanjeev Kapoor’s Cakes and Bakes.
Brownies are one of America's best-loved culinary inventions. "Although the origin of brownies is not clear, they have been eaten in the USA since the 19th century, first appearing in the 1897 Sears, Roebuck Catalog," says Alan Davidson in the Oxford Companion to Food. James Trager, author of The Food Chronology, says the first brownie recipe was "probably created when a careless cook failed to add baking powder to a chocolate cake batter." This has been traced to a housewife in Bangor Maine, when her chocolate cake didn't rise properly and she cut out flattened pieces from the pan.
Recipe source – Sanjeev Kapoor’s Cakes and Bakes
Makes 16 Brownies
Dark Chocolate – 100 gms,chopped
Butter – 90 gms
Flour – 1 cup
Baking powder – 1 tsp
Caster sugar – ¾ cup
Eggs – 2
Vanilla essence – 1 tsp
Walnuts – ½ cup,chopped
Preheat the oven to 180*C.
Grease/line an 8’ square baking tin.
Sift the flour and baking powder together.
Melt the chocolate and butter in a double boiler OR microwave it on High for a minute.
Beat in the sugar,eggs and vanilla essence and blend well.
Add the sifted flour and walnuts and mix well.
Pour the batter into the tin and bake for 40-45 minutes.
Cool and cut into squares.