A delicate crisp crust enveloping an intensely chocolatey, wonderfully rich and dense brownie that is just as fudgy and moist.
Brownie has a special place in my heart!
We had cats for most of my childhood. My grandmother was fond of cats so she always had at least one in the house. However, there was a period when we did not have any. Then, one day we heard meowing coming from our backyard and to our surprise, we found two kittens :-)! I named them Snowy, Browny since one was white, and the other was brown. I was very attached to Browny. I would play with him every day after school, feed him and pamper him. We shared this unknown bond of love. If I were not at home even for a day, he would stand in front of my door and meow. After few years on one day, Browny went missing and we never found him.
I was first introduced to brownies here in the US. Since it had the same name, I developed a special attachment to it. Every time I bake brownies, I take special care and interest in making’em. This post is a dedication to my lil cat Browny.
Brownies come in variety of textures. They are thick n fudgy while others are light and cake like. Brownies I make usually fall in between. They have a delicate, crisp crust enveloping a wonderfully rich, dense but moist brownie that is just fudgy enough. Symphony of chocolate, cocoa and more chocolate creates an intense chocolate experience that the chocolate lovers are sure to cherish. This amazingly rich brownie takes perfection with a deep chocolate flavor and heavenly taste that melts in your mouth.
When something is all about chocolate, it can only taste divine. This is just pure chocolate magic!
Chocolate Brownie
Makes - 10-12 Servings
| Flour | - 3/4th cup |
| Semi-sweet Chocolate | - 2 cups |
| Cocoa Powder | - 2 Tbsps |
| Butter | - 5 tbsps |
| Eggs | - 3 |
| Sugar | - 1 1/2 cups |
| Brown Sugar | - 1/2 cup |
| Vanilla Extract | - 1 tsp |
| Instant Coffee powder | - 1 tsp |
| Baking Powder | - 1 tsp |
| Salt | - just a pinch |
Pre-heat oven to 350 degree F. Line 8 x 8 pan with baking paper/parchment paper and butter the paper.
Lining the pan with baking paper makes it easy to remove brownies from the pan. You can remove them right out by lifting the paper.
Whisk together flour, cocoa powder, baking powder, salt, and set aside.
In a bowl, melt butter and chocolate.
You can substitute milk chocolate for semi-sweet chocolate but reduce the quantity of sugar, as milk chocolate is sweeter.
You can melt them by placing the bowl over a pot of simmering water, stirring until its melted completely. On the other hand, you can use a microwave to melt it. Let it cool for a few minutes.
While it cools, stir together sugar, eggs, vanilla extract and coffee powder.
Pour the chocolate mixture into the egg mixture. Stir until combined.
Add the flour mixture little by little and whisk to incorporate completely.
Pour into the prepared pan and bake for 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from oven and cool on a rack.Cut brownies and serve!
