Skip to main content

Fudgy, Sticky, Gooey Brownies



I've never baked brownies before. No, really! I've eaten tons of them. Most of the time, cafes and restaurants seem to have brownie with icecream as the only half-decent choice for dessert. But I don't think I've given too much thought to brownies per se. Except last week when I was browsing Shaheen's beautiful blog and came across her recipe for Baked brownies. I know all brownies are baked, but these were made with a recipe from Baked, the famous New York bakery.

They are quite simple to make too. Melt 90 grams butter and 130 grams chocolate in a microwave. Let cool to room temperature, then add 3/4 cup sugar and mix. Beat in two eggs, one at a time. Add 1/2 tsp vanilla essence, then fold in 1/2 cup flour that you have mixed with 1/2 tbsp cocoa powder. Pour everything in a foil lined 7 x 5 baking dish, top with walnuts and bake for 20-25 minutes. Let cool, then cut into squares.

Are they good brownies? Sure. I liked them, and so did my friends. Are they the best brownies I've eaten? Surely not. Some blogs I read said they would get better after 24 hours, but the brownies didn't last long enough for me to test that. But now that I've made my first good brownie, I am on a lookout for the "best" brownie recipe. Any suggestions?
Labels:

Comments

The Purple Foodie said…
Looks great! Which chocolate did you use?
December 11, 2009 at 11:45 PM
Sunshinemom said…
Looks as good as your friends said:)
December 12, 2009 at 10:24 PM
notyet100 said…
thy look so good,..
December 13, 2009 at 6:37 PM
Srivalli said…
My gosh Simran you know how to tempt ppl!..I love brownies..
December 13, 2009 at 10:56 PM
Bharti said…
See that's why I don't go there. If I bake brownies, they don't last at all. But now you're tempting me.
December 14, 2009 at 8:33 AM
Bhagyashri said…
This looks delicious & pretty simple to make too. I had tried a recipe from one of the baking books I have & they had turned out good too. I will have to try this method out, compare & let you know which ones better :)
December 15, 2009 at 5:53 PM
Unknown said…
You could try the ones from Amy's Bread. I love those, planning to make and post them soon!! You could see pictures, and read reviews then!!
December 16, 2009 at 8:21 PM
Unknown said…
While searching, if you come by an egg-less version that doesn't require a replacer, please do share...
December 18, 2009 at 8:16 AM
♥Sugar♥Plum♥Fairy♥ said…
ur brownies look greati recently partied with brownies and have both the ocassions on my nlog-they are intensely chocolatey,gooey and fudy and with fantastic toppings too
December 19, 2009 at 10:30 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more