Classic Chocolate Fudge Brownies

After all the Mangalorean recipes that I’ve been uploading since the past few days, I thought I should take a break from all the endless typing & make myself a treat (and ofcourse a non-Mangalorean recipe post was due for all my non-Mangalorean friends). On a sultry afternoon (yeah, the mercury has been rising in my city since the past few days) I was simply lazing around on my favourite chair and browsing through some of my favourite blogs. The one I frequent is Easycooking with Divya who has some of the most lovely recipes. I browsed at random & found a whole list of brownie recipes, picked one and voila! one of the best tasting brownies was in my own kitchen. Moist and warm – I could barely resist cutting through it when it was still hot! Impatience did me in anyways and I tried to dig in when it was partially cool – result? A few pieces crumbled a bit, so when you try it, please wait till its completely cooled off before removing it from the tin.

 

This brownie has an amazing texture – sticky inside and crusty on the surface, it will taste divine with vanilla ice cream, but it didn’t last long enough for me to order for some ice cream! The taste on first bite will feel bitter but then that’s when the richness will engulf your tastebuds but it’s not so rich that you won’t want another bite – it’s perfect! The quantity is just perfect for a small gathering as this recipe yields 12 medium size brownies

 

Classic Chocolate Fudge Brownies
(Printable Recipe)

You Need:

• 1/2 cup flour
• 3/4th tsp baking powder
• a pinch of salt
• 6 tbsp cocoa powder (I used Dutch processed – Hintz)
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 2 eggs
• 3/4 cup melted butter (I substituted it with refined vegetable oil)
• 1 cup walnuts chopped

Method:
1. Sift the flour with baking powder & salt and set aside. In a little flour roll the walnut pieces so that they dont sink to the bottom of the cake (thumb rule when you use nuts in any cake)
2. In a bowl mix the cocoa powder and melted butter (or oil)
3. In another bowl beat the eggs lightly along with the sugar (which I powdered using a dry grinder). Add the vanilla extract and mix well till incorporated.
4. Add the eggs & sugar mixture to the cocoa butter mixture and mix well.
5. Add the flour in parts and mix well
6. Grease an 8″ square cake tin and line it with parchment paper. Pour the prepared mixture into the tin and bake in a preheated oven (see note) at 350 degrees F for 30-35 minutes or till the cake is risen. You can do the skewer test to check if the cake is done, but since brownies usually have a sticky goey texture in the centre and they will continue to cook even after the tin has been removed from the oven. So unless your skewer/knife comes out with uncooked batter, consider your brownies done!

Note: I bake my cakes in an OTG (Oven Toaster Grill) also known as the Toaster Oven outside India. If you have a very basic model like I have (I own a Bajaj OTG 1602T) preheat on Bake mode (lower elements get heated) for 7-8minutes and then place the tin on the centre rack and bake for the required time.