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!
The long weekend is coming to an end and I am definitely not loving it. This extra day-off allows me to spend stress-free time with my family; otherwise the regular weekends are so full of the household chores. But sometimes I feel that I also enjoy being a workaholic; be it my official work or my blog, I never feel tired enough to give up.
May be this is the key thing that I have inherited from my father who loved being a workaholic and still is till date! I just have a very tiny percentage of his tenacity and capability and hope someday I would be as hard-working as him because I strongly believe there is no short-cut to success other than hard work and honesty towards your ambition.
With that note, while I am treating myself with these absolutely delicious choco-brownies, you should also start rewarding yourself for all your achievements, however small it may be!
- 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.