There are four reasons for this post.
1. I had wanted to make one of the best brownies for my cousin's daughter, who is carrying; home made brownies being her favourite.
2. I was in Kottayam past week and had lots of free time and patience and was motivated to try out a new brownie recipe.
3. Swapna. She'd already tried this and approved. Passed me over the recipe instantly when I requested.
4. Spicy Chilly is shifted to an own domain!
I had wanted to do it pretty long back but then the .com status wasn't available. Since not quite happy with the others like .net, .info etc, I had been postponing the shift.
A couple of days back I noticed the change of blogspot.in attached to the blog URL. So why not give another try? And to my pleasantest surprise the URL www.spicychilly.com was available!!!
I couldn't wait to register. The blog is still in transition and would take another day or be ready as soon as I post this to grace the occasion :)
Fudgy Chocolatey Brownies
The way the batter is prepared is different from any other brownie recipes. Half of the eggs and sugar are mixed in with the chocolate, while the other half are beaten until they double in volume and are as light as a sponge. Whipping the eggs creates the surprisingly creamy, soft and definitely fudgy texture.
- 1 c. all-purpose flour
- 1 tsp salt
- 2 sticks unsalted butter, cut into 16 pieces
- 4 oz. unsweetened chocolate, coarsely chopped
- 2 oz. bittersweet chocolate, coarsely chopped ~I used Hershey's semi-sweet
- 2 c. sugar (scant, if you use semi sweet chocolate)
- 1 tsp. pure vanilla extract
- 4 large eggs
Center a rack in the oven and preheat the oven to 350º F. Put a 9 inch square baking pan (I used Pyrex for this) on a baking sheet. Whisk flour and salt together.
Set a heat proof bowl over a saucepan of gently simmering water, put the butter and chocolate in. Stir frequently until the ingredients are just melted-you don’t want them to get so hot that the butter separates. Add 1 c. sugar and whisk gently just to incorporate it, then remove the bowl from the pan of water. Stir in the vanilla and transfer to a large bowl.
Put the remaining cup of sugar into the bowl of a stand mixer or a medium bowl and whisking a whisk, stir in the eggs. Switch to a rubber spatula and little by little add half of the sugar-egg mixture to the warm chocolate, stirring very gently without stopping-you don’t want the heat of the chocolate to cook the eggs.
With the whisk attachment or with a hand mixer, or have your chef son beat the reaming sugar and eggs on medium-high for about 3 minutes, or until they double in volume. Using a spatula and a light touch, fold the whipped eggs into the chocolate, stopping just short of blending them in completely.
Sprinkle the dry ingredients over the batter and delicately fold them in, working only until they disappear. Scrape the batter into the pan and smooth the top with the spatula.
Bake for 25-28 minutes, or until the top looks dry. Poke a thin knife into the center and take a peek: The brownies should be only just set and still pretty gooey.
Transfer the pan to a rack and cool to room temperature.
The brownies are fragile and best cut in the pan. Cut eighteen 1½ x 3 inch bars.
(I had halved the batter and baked twice dividing them into 1½ x 1½ inch bars).