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Chocolate Brownies is a squarely baked and flat bar that is developed in U.S at 19th century’s end. It became popular in both Canada and U.S in the first half of 20th century. This dish is prepared with sumptuous and tasty dark chocolate, sour cherries and nuts.
This is a foolproof dish for cake squares that are squidgy which are studded with extra chocolate chumps for more decadence. This recipe is a little, great recipe for fail-safe, gooey, glorious and easy-going people.
Facts about nutrition – Amount per 100g
- Total Fat- 29g- 44%
- Saturated Fat- 7g- 35%
- Polyunsaturated Fat- 9g
- Monounsaturated Fat-11g
- Cholesterol- 73mg-24%
- Sodium- 343mg- 14%
- Potassium- 176mg- 5%
- Total Carbohydrate-50g- 16%
- Protein -6g- 12%
- Vitamin A-16%
- Vitamin B6-5%
- Vitamin B12-3%
- Blonde Brownies III
- Coffee Liqueur Brownies
- Fancy Brownies
- Michelle’s Peanut Butter Marbled Brownies
- Scrumptious Frosted Fudgy Brownies
This is a great recipe. More and more quantity or doubling the quantity, you use a big pan. Nearly all families love it because it is like a regular dessert in each and every home. The chocolate brownies simply melt in the mouth. Addition of peanut butter to batter brings the fudge taste. For the people who require a gluten-free diet, the chocolate brownies will certainly satisfy their craving for chocolates.
- Unsalted butter-185g
- Best dark chocolate-185g
- Plain flour-85g
- Cocoa powder-40g
- White chocolate-50g
- Milk chocolate-50g
- Large eggs-3
- Caster sugar golden- 275g
- Unsalted butter 185g is cut into small cubes. Tip into medium bowl. Best dark chocolate 185g is broken into little pieces. Drop it to bowl. Small saucepan is filled with quarter full of hot water. Bowl is kept on top so that it will rest on rim of pan. On low heat put butter and chocolate till melted, occasional stirring is done for mixing them. Remove bowl from pan. Bowl is loosely covered. Put it for 5 minutes in microwave on High. Keep melted mixture for cooling to room temperature.
- Oven takes 15 minutes for heating up. Use 20cm square tin for cutting a square of baking parchment that is non-stick for lining the base. Add 40g cocoa powder and 85g flour to a sieve that is held over medium bowl. Shake and tap sieve so that they run together and there are no lumps.
- Milk chocolate 50g and white chocolate 50g is chopped with a sharp knife onto board chunks. 3 eggs that are large are broken in a bowl. Put 275g caster sugar golden in it. With mixer and grinder whisk sugar and eggs such that they will have a thick and creamy appearance. The mixture should look pale and double with respect to its original volume.
- The cool chocolate mixture and the egg mixture are mixed. This is done till both are mixed nicely and colour becomes dark brown. There should be no knocking out of the air bubbles.
- Sieve and resift the flour and cocoa mixture over the chocolate eggy mixture by sieve shaking. Then stir milk and white chocolate chunks till they have been throughout dotted. The work of mixing is over and it is now put in a preheated oven in a tin.
- The mixture is put in prepared tin with spatula. It is kept in the oven and timer is set for 25 minutes. When the time is over, oven is opened and tin is shaked. Presence of brownie wobbles in middle indicates that the dish is not fully prepared. So bake it for another 5 minutes. This is done till the top becomes papery and shiny crust and sides begin to come away from the tin.
- Take the dish out of the oven. Cool it. Cut it into pieces of desired size and keep it in a air-tight container for long for guests.