Yes, another brownie recipe. It’s like any other dish that can be tweaked a tad and taste different from another kind. Every baking enthusiast has their own list of brownie recipes. From the recent peanut butter swirl mocha brownies to bacon brownies, I have mine too. Brownies are one of my favourite things to do with chocolate. The fudgier, the better. These have dark chocolate, dutch processed cocoa and chocolate chips, of course. It has a more deeper chocolate flavour than any other I’ve baked.
The chocolate chips are Hershey’s. So is the dutch processed cocoa. Both fantastic for baking. I can’t stress enough on how important it is to use good quality chocolate. For brownies, you can skip the chocolate compound slab and go with even the Amul dark chocolate bar, the 150 gm one. This recipe also calls for some strong coffee which I believe doesn’t add any coffee flavour but intensifies the chocolate. It’s a keeper of a recipe.
9 big or 12 relatively small brownies
12 mins or so
Dark chocolate – 150 gm or one cup chopped
Butter – 1/4 cup
Flour – 3/4 cup
Baking soda – 1 tsp
Eggs – 2
Sugar – 3/4 cup
Vanilla – 1 tsp
Chocolate chips – 1/2 cup
Dutch processed cocoa – 1 tbsp
Instant coffee – 2 tsp
Hot water – 3 tbsp
Salt – 1/4 tsp (only if using unsalted butter)
Preheat oven at 190 degrees C and line your baking tin with parchment paper.
Melt chocolate and butter together in a heat proof bowl over a pot of simmering water.
Once it’s melted, add the eggs one after the other and whisk well.
Add the sugar and vanilla and mix.
Now mix the hot water, coffee and cocoa together and pour into the chocolate mixture.
Tip the flour and baking soda. Fold it in gently.
Pour the batter into the tin.
Scatter chocolate chips over the batter and bake for 20-25 mins.