Sticky Chocolate Brownies
This dessert is one of the go to sweet course in my household. It can be whipped up in no time if all ingredients are available at hand. Vanilla ice-cream is a beautiful accompaniment to this dessert. It has a rich chocolate flavor and it is sure to a be a hit with everyone who tries them. You can also add white chocolate chips to this batter before baking. It makes a lovely color combination.
Ingredients for this recipe:
- Vegetable oil – 1/2 cup
- Sugar – 1 cup
- Semi-sweet chocolate chips – 1/2 cup (heaping)
- Eggs – 2
- Vanilla extract – 1 teaspoon
- All-purpose flour (maida) – 3/4 cup
- Cocoa powder (100%) – 2 tablespoon
- Baking powder – 1/2 teaspoon
In the below video, me and my son are preparing the batter for the brownie:
Instructions on how to make the brownie:
- You can either use a 8*8 or 9*9 square baking pan, preferably non-stick.
- Cut out a parchment paper or wax paper as per the size of pan you are using and place it inside the pan. Set this aside.
- Preheat the oven to 350F and then follow the below steps.
- Now melt the semi-sweet chocolate chips in a microwave or using the double-boiler method.
- If using microwave, use 30-second intervals only and stir in between.
- Otherwise, take a pan and add 1/4 th level water and allow it to simmer. Place a bigger vessel above the pan (the vessel should touch the top-most rim of the pan only and should not sit inside)
- Put the chocolate chips inside the vessel and start to stir around.
- Once the chocolate is fully melted, remove from heat.
- Add vegetable oil, sugar, vanilla extract, 100% cocoa powder and mix well.
- If you want you can reduce the sugar to 3/4 cup instead of 1 cup.
- By this time, the heat would have reduced and it is time to add the eggs.
- Mix until the eggs are well-combined.
- Now add in the all-purpose flour, baking powder, salt (I usually sift and add, for any dessert – Please see video)
- Mix well with a big spoon or spatula, no fancy mixer is required.
- Then transfer the contents to the baking pan and bake it for 25 to 28 minutes if you are using a 8*8 inch square pan or 33 to 35 minutes if you are using a 9*9 pan. If you use the former you will get thick brownies and thinner ones if the later is used.
- Once its baked, remove it from the oven and let it cool down in the pan itself for at least 30 minutes. Then cut it into squares and serve it with a scoop of vanilla ice cream.
- Place the remaining in an air-tight container and can be refrigerated up to 4 days. If left at room-temperature, finish it off in 2 days.
- Enjoy!
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