Chocolate Brownies

The best part of making brownies is the lovely smell that fills the house. Just be careful not to overcook them or they will become too hard and too crumbly.


6 tbsp unsalted butter + more for greasing

170 gm good quality chocolate with atleast 70% cocoa solids

1/4 cup cocoa powder

1 tsp instant coffee granules

3/4 cup all purpose flour

1/4 tsp salt

1/4 tsp baking powder

1 cup sugar

2 eggs

2 tsp vanilla extract


Chocolate Brownies

Whisk the eggs, sugar and vanilla essence till light and frothy.

Break the chocolate into small pieces. Mix in butter, cocoa powder and coffee powder and heat in a bain-marie or microwave for 1 min till the chocolate melts. Mix the chocolate with the eggs.

Sift the flour, salt and baking powder. Add to the egg and chocolate mix and whisk slowly till the batter is of a similar consistency. Scrape down the edges to enable proper mixing of the flour.

Heat the oven to 200C. Line a baking tray with parchment paper or foil and grease it. Leave a little bit of the paper/foil hanging from the edges. This will help to lift the brownie easily.

Pour the brownie batter into the prepared tray and bake at 200C for 35 mins.

Take out the brownie and let it cool for 15 mins before cutting and serving.


Tip: Make it more gooey and kid friendly by making the following changes:

Add 3 eggs instead of 2

Add 140 gm unsalted butter and 150 gm of dark chocolate

Eliminate the cocoa and coffee. However, the flavor will not be as deep.

Bake at 160C for 40 mins and let cool completely before cutting.



2 Responses

  1. pls give subsitute to egg except of those sold in dept. store in foreign

  2. Hi Shivi. It depends on the recipe where you are using egg. Egg in cakes and pastries can be substituted with condensed milk or even banana. In some cases like custard you can use cornflour. However, you will have to check up the exact measurement of the ingredients in the recipe. Hope this helps.

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