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Eggs (Anda) – 4 (Vegetarian option- 1 can condensed milk (Gadha doodh)
Refined flour (Maida) – 65 gms
Walnuts (Akhrot) – ½ cup, chopped
Baking powder – 1 tsp
Cooking chocolate/ dark chocolate – 200gm
Cocoa powder – 80gms
Butter (Makhan) – 250 gms
Castor sugar (Pisi hui chini) – 350 gms
Step 1 – In a thick bottomed pan fill with 2 inches of water. Place a smaller saucepan containing chocolate and butter, inside this pan and heat. This enables the melting process without burning chocolate and both get mixed well.
Step 2 – In a bowl, combine sugar, cocoa powder, maida, baking powder and mix well(In baking, always combine all dry ingredients and wet ingredients in separate bowls and then mix the two).
Step 3 – Pour the melted butter and chocolate mixture into the dry mix. While pouring use a whisk so that there are no lumps. Add eggs by pouring little at a time, and mixing simultaneously for the same. The brownie batter should be creamy and slightly thick.
Step 4 – Use a butter paper, coated with butter in a baking dish (to enable the brownies to come out easily) and pour the batter evenly into it. Sprinkle chopped nuts on top.
Step 5 – Pre-heat oven at 200 degrees. Place the baking dish at 180 degrees for 25 mins. After baking, allow it to cool. Unlike cakes, your skewer should not come out clean as brownies should be springy on the outside and soft from inside. Cut into squares and serve.
By: Masterchef Sanjeev Kapoor
Show: Sanjeev Kapoor's Kitchen