If you are in love with baking, then you must have your own choco brownie recipe. I have this one which I have adapted from various sources on net and finally this version evolved. This brownie is very dense with a deep chocolate flavor and a crumbly texture at the top. Though my husband is not very fond of the regular chocolate cake, he could not resist the “oh-so-chocolaty” sensation of this particular brownie. So I can bluntly declare that this brownie will please everyone – chocolate-lover or not! Serve it with a scoop of vanilla ice-cream or a dollop of whipped cream and you will win over everyone’s heart!
CHOCOLATE BROWNIEMakes approximately 16 brownies
- Semisweet or bittersweet chocolate – 150 gms, chopped
- Unsalted butter – 113 gms (½ cup/1 stick), cut into pieces
- Cocoa powder – 15 gms (2 tbsp)
- Granulated white sugar – 200 gms (1 cup)
- Pure vanilla extract – 1 tsp
- Eggs – 2, large
- All-purpose flour – 95 gms (¾ cup)
- Salt – ¼ tsp
- Semi-sweet chocolate chips – 125 gms (¾ cup) (optional)
- Preheat oven to 180 degrees C (350 degrees F) and place the rack in the center of the oven.
- Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment paper.
- Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
- Remove from heat and stir in the cocoa powder and sugar.
- Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition.
- Finally, stir in the flour, salt and chocolate chips (if using).
- Pour the batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake.
- Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well.