Liquorish

DEATH BY CHOCOLATE WITH THE EASIEST, QUICKEST, FUDGIEST BROWNIE!

Some of us love and appreciate chocolate more than diamonds. I am easy to please. Cocoa is the most amazing creation of God. Not man, but cocoa!

Hi guys. Today, I’m doing a brownie with chocolate sauce, nuts and ice cream. There’s nothing more comforting than a warm brownie with ice cream. I just sink into the brownie with every bite and when I drown, I hit the gym!

Baking brownies are no big deal, honestly. The key features of a perfect brownie are a lovely crispy top and a gooey bottom. I enrolled for baking classes while in Goa. I was taught the basics of bread making and cakes. We baked brownies there too. But the brownie looked no different from a chocolate cake. Ever since, I have been on the hunt for the perfect brownie recipe. This is a flawless one and you are going to thank God for cocoa yet again!

Baking is a science, while cooking is an art. It is essential to stick to measurements while baking. For measurements, refer the ingredients column right at the bottom.

Here’s what you need

I used Morde cooking chocolate which contains 70% cocoa. If you can lay your hands on something better, be my guest.

Firstly, preheat the oven to 180 C and line a baking dish with parchment paper. Grease the paper with butter or cooking spray.

Set up a double boiler. This comprises of a saucepan placed on top of a vessel with simmering water. The water level must be way below the bottom of the sauce pan.

Chop up the chocolate into tiny, roughly uniform pieces. I wish I could make this a profession!

Melt butter and chopped chocolate in the double boiler.

Remove from heat and lick up the spoon!

Add cocoa powder. Whisks make life so easy.

Add sugar and whisk to your heart’s content.

Whisk in the vanilla extract and the eggs, one at a time, beating well after each addition.

The harder you whisk, the more crisp the top. Now, the chocolate mixture turns dense.

Fold in flour, chocolate chips and walnuts until mixed well.

Pour the mixture into the prepared pan and bake at 180 C for 35-40 minutes. Toothpick inserted must come out with few moist clumps sticking on it.

Remove from the oven and let the brownie cool for 10-15 minutes. I hate this part too!

When cut into the brownie, the knife will look something like this.

If that’s not fudgy brownie, what is…

Makes me happy 🙂

For death by chocolate, popularly known as DBC, make a chocolate sauce with equal parts of milk and cream.

Melt chocolate in cream and simmer for about a minute. This sauce can be warmed again for fussy guests 😉

Assemble the brownie and the ice cream. Pour chocolate sauce and top with crushed peanuts.

Treat yourself well, I say!

Have a great day!

 Ingredients

Semi-sweet chocolate 150 gm

Butter 115 gm

Cocoa powder 15 gm

Granulated sugar 175 gm

Vanilla extract 1tsp.

Eggs 3

All-purpose flour 95 gm

Semi-sweet chocolate chips 100 gm

Method

Preheat oven to 180 C and line a baking dish with parchment paper. Grease the paper with butter or non-stick spray. Set up a double boiler. Chop chocolate and melt with butter in the double boiler. Whisk in sugar and cocoa powder. Add vanilla extract and eggs, whisking one at a time. Fold in flour, chocolate chips and walnuts. Spread the mixture on to the baking tray and bake for 35-40 minutes. Cool for about 10- 15 minutes and slice. Make chocolate sauce with equal proportions of chocolate and cream. Assemble brownie and ice cream. Pour over chocolate sauce and top with peanuts.