Updated: March 9, 2016 6:00:45 pm
No matter what people say, there is always room for brownies. One of my favourite things to bake, I feel like there should always be brownies in my fridge. They are so easy to make that I often wonder why I don’t make them all the time. Recently, for a friend’s birthday I made brownies instead of cake. After the “brownie cutting” she arranged them in a rough stack and they looked ‘Oh! So lovely’.
Preparation: 15 mins | Baking Time: 20 mins | Makes: 24 pieces
200 gm unsalted butter
200 gm milk chocolate ( or dark chocolate if you prefer)
3 eggs at room temperature
2 tsp vanilla essence
3/4 cup castor sugar
3/4 cup all-purpose flour
a pinch of salt
1/2 cup chopped walnuts
*Preheat oven to 190ºC. Line the baking pan (I use a pan of 13 X 9 X 2.5 inches dimensions) with parchment paper or foil both on sides and base.
*In a heavy bottom saucepan, add the butter and chocolate. Melt over low-medium heat. Keep stirring in between. When it’s melted, remove from heat and let cool for about 5 mins.
*In a bowl beat together eggs, vanilla and sugar. Beat the egg mixture into the melted chocolate mix. Follow with chopped walnuts, flour and salt. I simply use my handheld cake beater right in the saucepan to combine everything smoothly.
*Pour the batter into the lined pan.
*Bake for about 20 mins. Remove onto a cooling rack. The brownies continue to cook as they cool down so don’t think you removed them too early as additional time in the oven will them dry.
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