Baking is not a widely used method in Indian cooking. Most of the cooking happens on stove top or tandoor when things are to be cooked at higher temperature. Even though growing up my mom baked a lot of savory food, sweet baking was rather rare. My mother in law on other hand never baked. When she was recently visiting us, she was completely fascinated about baking. I was pleasantly surprised, I didn't think she would take a liking to it immediately. But she did. I wrote tons of recipes for her to go back and try.
One thing that she kept wondering about was how the eggs, flour and butter used in different quantities could completely change the taste and texture of the end result. Measurements which are an alien concept in Indian cooking since most cooks rely on eye balling was another thing she felt lost at. Have you ever wondered how this simple ingredients make heart warming (and thigh bloating) desserts?
I found this recipe for brownies by hummingbird bakery online a year ago. And absolutely, madly and deeply in love with them ever since. So much so that I ordered the book based on judging this recipe. And when I first got hold of it, the first thing I baked of it was of course the brownies!
They are everything they should be - dense, moist, chewy and intensely chocolaty with a light cracked crust.
M declares a brownie lunch day when they are baking. In an ideal world, I should make him a healthy lunch instead. But being good is not always my priority. And if you are thinking my priorities are screwed, you shouldn't know we also have a cake lunch/dinner day as well!
I prefer to slightly under bake them and take them out of the oven just under 30 minutes. The gooeyness totally makes it for us. It leads to light flaky crust but when you bake it up to 35 minutes, you shall have dry crust if that's what you prefer. Any case, do yourself a favor and bake these (thigh bloating) piece of love.
Also wishing a very happy Ramadhan to all my readers who celebrate. Thank you everyone who wrote in for iftar (fast breaking) recipes. I'll try my best to to feature some recipes.
Hummingbird Bakery's Traditional Brownie
Click here for printable recipe
200g dark chocolate
130 g all purpose flour
325g caster sugar
* I use 85% cocoa dark chocolate which is intense. Feel free to use 60 - 70% dark chocolate if you baking for the kids specially.
Preheat the oven to 170 C and line a 33 x 23 x 5-cm baking tray with grease proof paper.
Melt the chocolate and butter over a double boiler until smooth.
Remove from heat and whisk in the sugar until well incorporated.
Add the flour and stir until well incorporated. Finally whisk in the eggs until thick and smooth.
Spoon the mixture in the prepared baking tray and bake for about 30 - 35 minutes.
Let them cool before cutting into squares. But I love them warm and M loves them cold.