Saturday, 6 October 2012

Chocolate Brownies with Chocolate Ganache Frosting

There isn't anybody who loves to eat in a restaurant and hasn't tried the Sizzling chocolate brownie. Who doesn't like the flavour of hot chocolate dripping down a cold dollop of ice-cream. And meeting the dark chocolate brownies making it even more divine. The feeling makes me go Yummm.

Have you ever thought of giving the sizzling chocolate brownie a try? 

Even I didn't really think of making it until I had this brownie at Theobroma bakery at Colaba where I and my sister-in law happened to visit on our trip to Gateway of India while taking her on a Mumbai yatra. The brownie that I had that day with hot cup of coffee was so magnificent that I decided to give it a try at home.

Hence started my search for the recipe of a perfect brownie online until I spotted this website with the video of recipe demonstration. Like a lucky girl, I was ready to give this recipe a shot coz its really very simple n easy to make and can be made in just one bowl with one whisk and spatula. This doesn't need any electric mixer or beater, even better for a lazy person like me. I made some alterations to this recipe as we don't get the same ingredients as people do in America. 

These are so amazing to taste that I earn a lot of "brownie" points every time I make this for friends visiting my home. :)


Before you start, there's one tip for you - Baking is all about precision and doing the things as has been prescribed in the recipe. Hence, measure your ingredients appropriately as a difference of 10 gms here and there can also make a difference to your delight. With this, lets get going....

Here's what you'll need for this recipe:-

150 gms - Dark Compound Chocolate (there are several brands available. I used Morde brand of dark compound chocolate)
100 gms/ 1 stick - Unsalted Butter (If you can't find unsalted butter, go with the salted butter and leave salt mentioned in the ingredients. I used Amul Butter which is salted)
2 tbsp - cocoa powder
3/4 cup - caster sugar/ granulated white sugar
1 tsp - vanilla extract
3 eggs
3/4 cup - all purpose flour
1/4 tsp - salt (leave this if you are using salted butter)

For Chocolate Ganache Frosting:-

90 gms - Dark Compound chocolate
1/3 cup - cream (I used Amul cream - it is 25% fat)
1 tbsp (15 gms) Butter

Baking Equipments:-

  • Oven to bake
  • 8 X 8 inch square baking pan
  • parchment paper/ butter paper to cover the pan
  • Wire whisk and spatula/ wooden spoon (rubber spatula works best)
Prep Time:- 15 minutes
Baking Time:- 25 - 30 minutes at 180° C
Yield:- 16 brownies

Here's what you need to do to get these wonderful brownie delights:-

  • Grease the baking pan with butter and line it with parchment paper/ butter paper. Preheat your oven at 180° C.
  • Cut the chocolate into small pieces. Add the chopped chocolate and butter in a heat proof mixing bowl and place it over a saucepan of simmering hot water. This process is called Double boiling. DO NOT put the mixing bowl directly on stove as the chocolate will burn. 
  • Once the chocolate is melted, sift the sugar and cocoa powder and add into the mixing bowl. Whisk until the mix is combined.
  • Add one egg at a time and beat the mix until the egg is combined well into the mix after each addition.
  • Mix vanilla extract, beat the mix for about a minute until the sugar gets dissolved into the mix.
  • Sift all purpose flour and salt (only if using unsalted butter) and add into mixing bowl. Sifting is important to incorporate some air into the batter and to remove any lumps. 
  • The batter is now ready to go in the prepared baking pan. Bake for 25 - 30 minutes or until a tooth pick inserted in the center of the pan comes out with few moist crumbs. DO NOT over-bake it as otherwise the brownies will get dry.
  • Remove from pan after 5 minutes and let it cool completely on a wire rack.
For chocolate Ganache Frosting:-
  • Melt the chopped chocolate and butter on a double boiler.
  • Remove from heat and stir for 30 seconds to cool the chocolate.
  • Add cream and stir until its combined. Let it cool to room temperature.
  • Spread the ganache over the brownies with the help of a spatula/ butter knife. Let the frosting set in the refrigerator before you cut into small pieces.
These brownies are best with ice-cream (vanilla/ coffee/ chocolate). So, enjoy making this super easy delight at home and please your taste buds.:) Don't forget to share your experiences...:)



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