Category: Brownie

Chocolate Almond Brownies

No words today as I’m having a really really bad head ache but wanna post this as it’s lying in drafts for quite some time. Would just like to mention that these brownies made chocolate hater Ma, go bananas over them!!! The crunchy nutty top and chewy chocolatey base made us all go head over heels…
Recipe Source:
Ria’s Collection, she adapted it from Chewy Gooey Crispy Crunchy by Alice Medrich. Pg 225

Ingredients:Unsalted butter – 4 tbsp
Chocolate chips – 11 oz (approx.300g) – (I used morde milk compound of same quantity)
Sugar – 2/3 cup
Salt – 1/4 tsp
Vanilla extract – 1/2 tsp (original recipe says optional but I would say mandatory)
Eggs – 2 large,cold
Unbleached all purpose flour – 1/3 cup + 1 tbsp
Almonds – 1 cup, chopped 

1. Melt the chocolate and butter together, till smooth.
2. Stir in the sugar, salt and vanilla.
3. Add 1 egg, stirring until it is incorporated. Repeat with the second egg.
4. Stir in the flour and beat with a wooden spoon or spatula until the batter is smooth and glossy and comes away from the sides of the bowl; it is critical that the batter pulls away, so do not stop mixing until it does.
5. Line a baking tin with foil. Pour batter into the prepared tin, spread it evenly but with lots of raised swirls and ridges and top with almonds.
6. Bake for 30-35 mins, until a toothpick inserted in the centre comes out with a few moist crumbs, not totally gooey.
7. Cool on rack, lift the foil ends to transfer the brownies to a cutting board. Cut into 16 squares.

Sending this to Bookmarked Recipes every Tuesday event hosted by Priya and Aipi


Katharine Hepburn Brownies

These brownies have been doing their rounds in the blogosphere and I made these recently. They were a bit fudgy and had a crisp crust. I added a hint of coffee to it and absolutely loved the choco-coffee flavour it imparted. Abbas and I had one piece each of these after dinner for almost a week. Once they were gone, I badly missed my post dinner brownie indulgence. So made another bunch of brownies, which will make for a new post soon.
Recipe Source: Leites Culinaria
Ingredients:Unsalted butter – 1 stick or 1/2 cup or 8 tablespoons

Unsweetened Chocolate -2 oz or 1/4 cup ( I used Morde’s dark chocolate)
Sugar -1 cup
Eggs -2
Vanilla – 1/2 tsp
Flour -1/4 cup
Salt -1/4 tsp

Instant Coffee powder – 1 tsp (optional)

Walnuts chopped- 1 cup


1. Pre-heat the oven to 325F or 160C. Line a square baking tin with parchment paper.Prepare your baking pan.
2. Melt the chocolate and butter together in microwave.
3. Add in the sugar and stir well until combined.
4. Add in eggs, one at a time, mixing well after each addition.
5. Add vanilla extract and coffee powder and beat it well.
6. Fold in flour, salt & walnuts if using till all the ingredients are well incorporates. Do not overbeat.
7. Pour into the prepared baking pan and bake for 40 mins.
8. Let it cool completely and cut into squares.

Sending this to Bookmarked Recipes Every Tuesday event hosted by Aipi and Priya.

Choco Nut Brownie

My first affair with brownie was ages ago. It was in a CCD that I ordered a Walnut Brownie with a scoop of vanilla ice-cream. And boy! I was bowled over. I would prefer a brownie any day over a slice of cake.
When Divya announced Brownie event, I had decided to participate in it. I had never attempted a Brownie at home till then. Hit Deeba’s blog and settled with her Robert’s Absolutely Best Brownies. The name of the brownie as well as the story behind it quite excited me. It is a one bowl recipe and needs a vigorous 1-minute stir which David Lebovitz has quoted as a life changing moment. I followed the recipe verbatim, but couldn’t wait till the brownie cooled down to cut it. I just couldn’t resist digging into it. I’m so glad I chose this coz this sure was the Absoultely Best brownie ever!!!
Makes 9 to 12 brownies
6 tablespoons (3 ounces) unsalted or salted butter, cut into pieces, plus more for the pan
8 ounces bittersweet or semisweet chocolate, chopped
3/4 cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts, almonds, hazelnuts, or pecans, toasted and coarsely chopped (I had only walnuts and almonds)

1. Preheat the oven to 350°F (175°C).

2. Line the inside of a 9-inch square pan with 2 lengths of foil, positioning the sheets perpendicular to each other and allowing the excess to extend beyond the edges of the pan, or with a single large sheet of extra wide foil or parchment paper. Lightly butter the foil or parchment.
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir until it is melted and smooth.
4. Remove the pan from the heat and stir in the sugar and vanilla until combined. Beat in the eggs, 1 at a time. 5. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan.
6. Stir in the chopped nuts.
7. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
8. Let the brownie cool completely in the pan—this is the difficult part—before lifting the foil or parchment and the block of brownie out of the pan. Cut the brownie into squares. {The brownies will keep well for up to 4 days and can be frozen for 1 month}