Brownies



This was a recipe done sometime last month...I think I forgot to post it on my blog but did post it on a food guide forum that I am on and also on the Inconsistent Chef on Facebook. A few people had liked the pics that I had posted on that forum and that actually reminded and prompted me to update the recipe with the pics today.

Who doesn't like brownies right, sinful as it looks, it's really comforting to nibble onto one and one is never enough trust me! So here goes....
This was adapted from a recipe by Nita Mehta from one of her books on Cake making and I might have made some variation when I prepared them.

The recipe calls for 150 gm white butter, two cups of brown sugar ( I did not have brown sugar hence used Demerara sugar) three eggs, 0ne tsp of vanilla essence, three-fourths of a cup of Flour (Maida), 3/4 cup cocoa, 3/4 cup walnuts that have been  roughly chopped up.

Butter was melted in a deep pan on low heat. The Sugar was then added and mixed well with a wooden spoon on very low heat for about five minutes until blended. Remove from the fire and let the mixture cool down completely.
The eggs were added one at a time to the cooled butter-sugar mixture with a wooden spoon. They were mixed well and then the vanilla essence was added.

As is the normal process, the flour,cocoa and baking powder were sifted together and slowly folded into the egg-butter mixture with a spatula. Please be gentle with the folding in. Once the batter seems ready to pour into the greased cake tine, throw in your crushed walnuts(choice of nuts is urs) give it all one last  good toss with the spatula and then pour into the tin of choice and bake for around thirty minutes at 160 degrees or till the toothpick inserted comes out clean.

Cool the brownies well and then cut into squares and serve with some icing sugar dusted over it or with  any ice-cream of choice,Chocolate sauce and toasted cashewnuts.