Skip to main content

How can something this simple be this hard!

Brownies by Bombay Foodie

Brownies are one of those recipes bakers are supposed to whip up in a jiffy. Grandmas make brownies. Why, even 5 year olds bake brownies. And yet, I've been disappointed with recipe after recipe.

Finally, I turned to the most trusted baking gurus of all. And finally, in Dorie Greenspan's classic brownies, I have a winner.

I halved the recipe and got six of these gorgeous creations. And let me tell you that this is the stuff brownie legends are made of. Fudgy but not overly so, gooey but not excessively, and not even too sweet. There's also a hint of coffee in there that somehow makes it more chocolate-y. I've finally found a keeper!

Update: Since so many of you asked, here's the recipe. Line a 7 X 4 inch dish with foil or parchment paper. Or use an 8 inch square dish and double the recipe to give you Dorie's original measures. Preheat the oven to 160 C or 325 F.

Measure out 35 grams butter and 85 grams chocolate (I used 70% dark, but even something lighter is fine). Heat for 30 seconds in the microwave, stir and continue to heat in 10-20 second increments until chocolate is fully melted. Add 3/8 cup powdered sugar. Wait until the mixture cools a bit, then whisk in one egg. Once its mixed in, add 1/2 tsp vanilla essence and 1/4 tsp instant coffee granules. Mix well, then fold in 1/6 cup flour. Don't be heavy handed here, only stir until the flour in just mixed in. Finally, mix in 1/3 cup chopped walnuts.

Pour into the prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes until the top is dry and a toothpick inserted in the middle of the dish comes out with only a few crumbs. If you get a clean toothpick, you overcooked your brownies so don't go too far. Wait for the brownies to cool before you unmold them. I cut mine into 6 brownies and Dorie says her original recipe will give you 16 pieces so I guess it depends on how big you make each piece.

Comments

CurryLeaf said…
Love love love these. Post the recipe please
Unknown said…
You are tempting me, share the recipe please :)
Swati Sapna said…
Wow! It does look perfect and gorgeous and utterly brownie-like :D I tried a few recipes myself before settling with this one - http://theweekendepicurean.blogspot.com/2010/11/ode-to-brownies-how-did-i-live-without.html
the second recipe on the above page is a total winner!!
meanwhile, do share the recipe you used on the blog pls...
I m glad that you finally got ur brownie recipe!!!
Unknown said…
Nice tips thanks . Will try it when i get the courage to try cooking again (after all the flops)
Mama's World said…
Yummy!!!

http://gharkhana.blogspot.com/

Popular posts from this blog

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

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

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio