Moist Chocolate Brownies
I adopted this recipe from Eric Lanlard's book "Totally Chocolate". I had tried the original recipe once before, which also came out fine, but i wanted to experiment a bit with the sweetness and wanted to get the most gooey brownies. So I tweaked the recipe with removal of one egg and addition of some more liquids as I found the batter a bit too dry for brownies.
The result was amazingly delicious and mouth watering brownies. We finished a piece each straight off the oven and then had another round for a lavish dessert of warm brownies with vanilla ice-cream and chocolate sauce.
1 cup approx 100 grams Flour
75 gm / half cup rich cocoa powder
75 gm chocolate chips plus baking chocolate grated or cut into small pieces
50 gm butter
100 gm/ half a cup sugar
a pinch of salt
a pinch of baking powder
1 tsp vanilla extract
50 ml espresso - strong black coffee
50 ml luke warm milk
30 gm or Handful of chocolate chips
nuts - optional
Preheat the oven to 180 degrees
In a double boiler, melt butter and stir in the chocolate chips and grated chocolate
Let the chocolate melt into the butter, keep stirring and keep on low flame.
Once the chocolate is completely melted, remove from the double boiler and stir in sugar and let it dissolve by mixing gently.
In another bowl, mix flour, salt and a pinch of baking powder.
Once the butter mix is cool enough, pour cocoa powder and fold in.
Now fold in the dry mix into the batter alternating with 2 eggs.
No need to beat the batter as we are not aiming for fluffy cake
As all the flour mix is incorporated, add the espresso, vanilla extract and mix well.
Mix in a handful of chocolate chips to the mixture.The mixture should be of pouring consistency
If it is not, add warm milk as required.Pour in lined baking tin, preferably square and bake for 18-22 minutes. Notes -
1. You can skip espresso, though the addition of this coffee only enriches the chocolate flavour and is not recognizable as coffee
2. You can add nuts of your choice, walnuts work best
3. You can eliminate cocoa and chocolate chips and use around 150-175 grams of baking chocolate
4. You can omit baking powder if you like entirely gooey brownies