Wednesday, July 8, 2009

Mocha glazed Choco Brownies

Brownies come in all guises – some with nuts and some without, some with a swirl of marshmallows or some just plain chocolatey. The texture is the key that makes a brownie unique from all of its baked siblings. These decadent Brownies are chewy with a crunch of nuts and a strike of coffee making it the perfect kill for a sweet craving.

Ingredients (Makes about 16-20 pcs)

All purpose flour: 1/2 Cup
Cocoa powder (unsweetened): 1/3 cup
Sugar (white): 1 cup
Eggs (medium) : 2
Unsalted Butter: 1/2 cup
Walnuts or Pecans: 1/4 cup
Baking powder: 1/4 teaspoon
A pinch of salt


Sugar: 4-5 table spoons
Fresh cream: 1/2 Cup
Cocoa powder: 1- 1 1/2 table spoon
Coffee powder: 1 teaspoon

* Using the eggs and butter kept at room temperature helps in making a smooth batter.

Begin by beating the sugar and butter (either using a hand mixer or hand beater) until all the sugar has dissolved. Add the eggs and beat little more until ivory color. Add a few drops of vanilla essence. Meanwhile sieve the flour, baking powder, cocoa powder and salt. Fold these dry ingredients slowly into the earlier mixture and mix well. The batter is pretty thickish and needs a spoon to pour out. Add some of the nuts into the batter and mix well while keeping some nuts aside to spread on top.

Take a buttered dish, spread out the batter evenly and spread the remaining nuts on top. Preheat the oven at 350˚ F and let it bake for 15-20 mins. Poke into the centre and check if the batter is cooked. It should come out little crumbly. Turn off the oven and rest it a little more in the oven. Make sure to keep a cautious eye while baking.

To make the glaze, pour the fresh cream into a saucepan. Stir in the sugar, cocoa and coffee powder. Keep mixing on low – medium flame until everything combines well. Dip a buttered glaze brush into this sauce and spread it evenly on top of the brownie. Cut into squares after and serve.
Definitely try them out and treat your loved ones !!!


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