Foolproof Chocolate Brownies

Every time I come across a Brownie recipe,I make a note in my head to try it.Having baked for a while now,I have tried a lot of brownie recipes,some successful and some not so much.One does tend to wonder though,what is the secret formula which ensures brownies come out perfect every single time you bake them?With that crinkle top,fudgy in the middle and delicious in every bite!

I had bookmarked this recipe in Facebook as well as Instagram and today I thought I'd finally try it out.There have been many reviews for this recipe and it was named Foolproof recipe so I couldn't wait to try it out myself.

The moment I opened the oven door to take the brownies out,I had a smile on my face because I was looking at the most pretty crinkle top there ever is! Though I was feeling impatient(as it smelled heavenly) I waited till it cooled down completely and that gave me pretty neat slices.

Arjun isn't fond of any nuts in the brownies so I kept it plain but I'm sure it would taste awesome with some toasted walnuts in it.

Foolproof Chocolate Brownies

Recipe Courtesy - Kruthi Bipin

Ingredients

Flour -130 gms (sifted)

Sugar - 180 gms (measure and then powder it)

Eggs - 2

Vanilla - a few drops

Dark chocolate - 140 gms

Unsalted butter - 100 gms

Method

Preheat oven to 180C.Grease and line n 8|8 inch brownie pan(square pan).

Melt together chocolate and butter and let it cool down to room temperature.

Beat together eggs,vanilla and sugar till pale and fluffy.

Mix in the cooled chocolate-butter and beat for a minute.

Add the sifted flour and beat just for a while,do not over beat.

Pour the batter into the prepared pan and bake for 25-28 minutes.

Let it cool down completely and then cut into slices.

Step by Step Method

Preheat oven to 180C.Grease and line n 8|8 inch brownie pan(square pan).

Melt together chocolate and butter and 

let it cool down to room temperature.

Beat together

eggs,

vanilla and 

sugar till pale and fluffy.

Mix in the cooled chocolate-butter and 

beat for a minute.

Add the sifted flour and beat just for a while,

do not over beat.

Pour the batter into the prepared pan and 

bake for 25-28 minutes.

Let it cool down completely and then cut into slices.

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Eggless Chocolate Brownies with Pralines and Caramel Sauce

When I started baking a couple of years back,there weren't as many recipes available online and out of those which were available,only a few were reliable.I tried so many recipes from books,bloggers and friends before being able to call myself a baker :) Now the situation is completely different,at the tip of your fingers you can find hundreds of recipes and these days there are methods to bake even without an oven,isn't that great?

My next uphill task after learning to bake was to find good eggless recipes.I bake frequently for my family and both my amma and my m-i-l do not eat eggs.There are so many eggless recipes using curd,condensed milk,milk+vinegar,I've tried them all:) In fact,one of the most popular recipes in this blog is an Eggless Chocolate Walnut cake that I baked ages ago.I still get mails from people who have tried it saying the recipe works like a charm every single time.Also check out my Basic Eggless Vanilla Cake :)

March happens to be the month I started my blog 12 years ago.Yes,I know it's a long period but the last few years I wasn't consistent in posting here.I do love blogging and sharing recipes but let me be honest here,the lack of engagement in the blog(in terms of comments,mails etc)kind of demotivates me.I'm trying to keep all such thoughts aside and keep blogging,let's see how it works out this year :) For all those who still send me mails,feedback and appreciation,lots and lots of love to you :)

Let's head straight to the recipe.I made these brownies a while back for a lunch get together.It combines my love of butterscotch and chocolate and the result

is one kickass brownie :)

Eggless Chocolate Brownies with Pralines and Caramel Sauce

Ingredients

For the Brownie

Butter - 80 gms,melted and cooled

Condensed milk - 180 gms

Curd - 30 gms

Vanilla - 1 tsp

Dark chocolate - 160 gms,melted and cooled

Flour - 120 gms

Baking powder - 1/2 tsp

Baking soda - 1/4 tsp

Pralines - 1/3 cup,crushed(recipe below)

Salted Caramel sauce - 1/3 cup(recipe below)

Method

To make the Caramel Sauce

Take 1/2 cup sugar in a pan and let it caramelize.

When it is a deep amber colour,simmer the pan and mix in 1/2 cup cream and 1/4 cup salted butter.Cook for 2-3 minutes.

Let it cool down before storing in an airtight container.

To make the Praline

Take 1/3 cup sugar in a pan and let it caramelize.

Mix in 1/4 cup of toasted and crushed nuts(I used Cashews).

Add it to the caramelized sugar and pour on to a greased tray.Let it cool and then crush and use.

To make the Brownie

Preheat oven to 180C.Grease and line an 8" tin.

In a bowl whisk together the melted butter,condensed milk,curd and vanilla.

Add the melted and cooled chocolate and give a good mix.

Sift together flour,baking powder and baking soda and mix into the wet ingredients.

Stir in the crushed pralines.

Pour into the tray and swirl with caramel sauce.

Bake for 30-40 minutes or until a skewer inserted comes out clean.

Cool and cut into squares.

Step by Step Tutorial

To make the Brownie

Preheat oven to 180C.Grease and line an 8" tin.

In a bowl whisk together the melted butter,

condensed milk,

curd and 

vanilla.

Add the melted and cooled chocolate 

and give a good mix.

Sift together flour,baking powder and baking soda and 

mix into the wet ingredients.

Stir in the crushed pralines.

Pour into the tray 

and swirl with caramel sauce.

Bake for 30-40 minutes 

or until a skewer inserted comes out clean.

Cool and cut into squares.

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Almond Brownies

It's almost the end of the month but since this is my first post here this year,let me wish all of you a very happy and prosperous New Year,may this year be full of love and happiness for all of you:)As always,I had made a resolution in my mind to post here at least once in a week,you can see that the resolution has been broken even before I could start trying.No excuses there and I've decided to take it as it comes.

So what's a new year post without some sweet,right?These brownies are just the right ones for a wonderful beginning.As regular readers would know,I love brownies.I can say no to anything,even a Chocolate Truffle cake(which is my favorite'est)but not a brownie.A warm slice of brownie with some ice-cream on the side and topped with chocolate sauce,is my idea of Nirvana.

I have quite a few brownie recipes here and this one would top the list of being my favorite(at least for the time being;)Rich and nutty and full of flavor,these are just perfect!

Eggless Chocolate Brownies
Cream Cheese Swirl Brownies
Double Chocolate Brownies
Salted Fudge Brownies
Fudgy Nutella Brownies
Dulce de Leche Brownies

Almond Brownies
Recipe source - Fondbites BakeAlong 

Ingredients

Unsalted butter – 118 gms
Dark chocolate – 135 gms
Eggs – 2 large / 100 gms
Brown sugar – 95 gms
Brown sugar – 95 gms, powdered
Dairy cream – 68 gms
All-purpose flour – 75 gms
Almond meal – 68 gms
Slivered almonds – 1/2 cup, toasted

Method

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.
Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside
Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.
Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.
Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.
Pour the batter in the prepared pans. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.
Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Step by step Pictorial

Pre-heat oven to 180 degree C. Butter and flour a non stick brownie pan. If using a regular cake pan, line them with aluminum foil and butter the foil.

Add Butter and dark chocolate in a heavy bottomed saucepan.
Heat the saucepan on medium flame and keep stirring until the butter and chocolate are melted completely. Set aside

Add eggs, brown sugar and powdered brown sugar in the bowl of your electric beater.
Beat on medium high speed for 5 minutes until the mixture becomes pale and thick. Falls back with ribbon consistency and gets frothy.

Pour the butter-chocolate mixture slowly and gently, into the eggs mixture as the beater keeps running on slow speed. Beat for 1 minute until the mixture gets fully incorporated.
Add the cream into the bowl and beat again for few seconds on medium speed until the cream gets incorporated.

Add all-purpose flour, almond meal and the slivered almonds into the bowl and beat on slow speed just until incorporated. Do not over beat.

Pour the batter in the prepared pan. Top them with some of the slivered almonds. Tap gently to release any major air pockets.
Bake in pre-heated oven for 20 to 25 minutes until the brownies are springy back to the touch and a tooth pick inserted into the center comes out clean.

Try changing the almond meal to any nut meal of choice. You will have some of the best brownies for life.

Once again and heartfelt thanks to all of you for your continuous support and encouragement.Wishing all of you a very Happy New Year :)

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Brownie Butter Cake

I've been baking quite a bit in the last few days.Some for baking orders(Yes,I'm doing a bit of baking for orders these days,just a tiny bit),some for friends and some for my pudding ;) He loves it when I bake and waits eagerly in front of the oven and most of the times can't wait till the baked goodie is cold enough to eat,mamma's boy there,completely :)

I had bookmarked this recipe from Rasa Malaysia since ages and kept meaning to bake it but as always something or the other pops up and it gets forgotten.Last week,I decided to bake it finally.I was slightly apprehensive with the method and after reading the comments on the post,more so.The recipe calls for baking a brownie first and then pour the cake batter on top of the hot brownie.I followed the recipe mostly,but did a few changes{notes at the end of the recipe}

If you like the combination of chocolate and vanilla,this one's a dream come true.Fudgy Brownie topped with a buttery vanilla cake,it just can't get any better!My friends with whom I shared the cake with were awed and completely bowled over.Make it as a tea-time treat and get ready for jaw-dropping reactions while you cut the cake :)

Brownie Butter Cake
Recipe Source - Rasa Malaysia

Ingredients

Brownie

Dark chocolate - 140 gms/5oz (broken into pieces)
Unsalted butter - 50gms/1/4 cup
Brown sugar - 50 gms/1/4 cup
Egg - 1
All-purpose flour - 35 gms/1/4 cup

Butter cake

Unsalted butter - 120 gms/1/2 cup
Sugar - 100gms/1/2 cup
Eggs - 2
Vanilla - 1 tsp
All-purpose flour - 120 gms/1 cup
Baking powder - 2 gms/1/4 tsp
Fresh milk - 50 ml/3 1/2 tbsp

Method

Grease and line a 10cm x 20cm (4×8-in) loaf pan with aluminium foil.

Preheat oven to 180C/350F.

To make brownie, melt chocolate and butter over low heat. Remove and leave to cool slightly. 

Stir in brown sugar until blended.Add in egg, mix well.

Fold in flour, mix until well combined. Pour batter into prepared pan. 

Bake in preheated oven for 15 minutes. Remove.

To make butter cake, beat butter with sugar until creamy. Add in eggs, one at a time, beating well after each addition.Mix in vanilla.

Fold in sifted flour and baking powder, alternately add in fresh milk, mix to form batter.

Spread the butter cake batter over brownie, bake in oven at 160C/320F for 25-30 minutes or until cooked. 

Insert a cake tester in the middle to check doneness.

Notes

• I was apprehensive to add the cake batter on top of the hot brownie.So I waited till the brownie was outside the oven and then started with preparation of the cake batter.
• The cooking time mentioned for the brownie was not enough for me,my brownie remained gooey after 15 minutes,I baked for a further 10 minutes than specified in the recipe.
• The original recipe does not call for vanilla,I added it as I was afraid if not the cake may smell eggy.
• It is easier to cut the cake when it is completely cooled.You may even refrigerate before cutting to get neat slices.

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