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Mra Meenakshi Lakshmanan


350gms – semisweet chocolate, coarsely chopped
1/2 cup (113 grams) unsalted butter at room temp
3 large eggs at room temperature
1 cup (200 grams) granulated white sugar
1 teaspoon (5 grams) pure vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon (1 gram) baking powder
1/4 teaspoon Salt
Walnuts: chocolate chips – optional


Pre- heat your oven to 350 degrees F (180 degrees C).
Melt the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water (double boiling method).
Remove from heat and set aside to cool to room temperature.
Meanwhile, in a large bowl whisk (can use a hand mixer) the eggs, sugar, and vanilla extract until frothy.
Fold in the melted chocolate mixture.
Whisk together the flour, baking powder, and salt and then fold into the chocolate mixture until combined.
This is the time to add in Walnuts or chocolate chips. This step is completely optional.
Butter (or spray with a nonstick cooking spray) a square or a rectangle baking pan. Then line the bottom of the pan with parchment paper.
Pour the mixture into your pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with lots of moist crumbs and the brownies are just starting to pull away from the sides of the pan. You will notice that the top of the brownies will be dry and slightly cracked.
Remove from oven and let cool for about 20 mins or more so the brownies have time to become firm enough to cut. Serve at room temperature or chilled or hot dolloped with a scoop of Vanilla Ice cream.


These brownies can be frozen up to 7 days.

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