May 12, 2012

Decadent Almond Brownies with Fudge Frosting


Brownies are easy and quick fix solution for times when we are craving for pure chocolate indulgence. It sure is a favorite in my household just like in most other homes. I have been hunting for that Perfect Brownie recipe and have tried several too. After experimenting with several recipes, I have concluded that there are three basic types of Brownies depending on the technique used in making it - Chewy, Fudgy and Cakey! Everyone has their own favorites but I simply love these fudgy moist brownies. It is perfect as it is but it is irresistible with a creamy scoop of Vanilla Ice Cream. 

Susan Westmoreland, an award winning Chef and the Food Director of Good Housekeeping, shared her secret of achieving the perfect Brownie in an issue of Good Housekeeping last year. Ever since, I am a diehard fan of this brownie. According to her, the secret lies in beating the eggs with the sugar until they are pale yellow in color and almost tripled in volume. That will be almost for ten minutes on high speed till ribbon like texture is formed while whisking it. I can totally vouch by her secret which is now, no more a secret.



You will need :
Dark Chocolate chopped - 200 gms
Unsalted Butter cubed - 3/4th cup
Plain Flour - 1/2 cup
Cocoa Powder - 1/2 cup
Salt- 1/2 tsp
Eggs - 6
Vanilla Essence - 2 tsp
Granulated White Sugar - 3/4th cup
Brown Sugar - 3/4th cup
Roasted Almonds or Walnuts or White Chocolate chopped - 50 gms ( I used Roasted Almonds this time and the flavour is awesome.)

Preheat the oven to 175 Degrees C and line a 9 inch square baking dish with good quality foil.
Grease with butter.
Sift together plain flour, cocoa powder and salt. Keep aside.
Melt the chopped chocolate with the butter in a microwave safe dish for 30 seconds. Stir well and put it back in the microwave for another 30 seconds. Stir until smooth and melted. 
Beat the eggs, white and the brown sugar until pale yellow and tripled in volume.
Fold in the vanilla essence and the melted chocolate into the egg mixture with a spatula.
Next, fold in the dry ingredients and the nuts until well combined.
Pour into the prepared cake tin and bake for about 28 to 30 minutes or until the skewer inserted comes out almost clean.
Cover with a cling film and cool completely in the pan itself before cutting into squares.
Enjoy it as it is or make it more delicious with the Fudge Frosting mentioned below.

Fudge Frosting:
Dark Chocolate chips - 1 cup
Butter - 2 tbsp
Sugar - 1/2 cup


Put the above ingredients in a pan and melt over double boiler, making sure no water spills over the chocolate. They say water is the worst enemy of Chocolate, so even a drop can spoil your beautiful chocolate mixture. Best way to do this is to melt it slowly by keeping it in a hot water bath with a metal spoon in it to stir. The metal spoon helps absorb excess heat preventing the chocolate from seizing. 
Spread the smooth velvety chocolate frosting over the cooled Brownies. Cut into squares and refrigerate until nice and firm before removing from the pan.



5 comments:

  1. Hi! Came to your blog through Foodies - you have the most amazing pics/food photography - Kudos!! So many of your recipes sound approachable even to amateur cooks like me, waiting to try so many of them out soon.
    I'm not a food blogger, but have a similar brownie recipe at http://apster.blogspot.in/2012/01/my-first-brownie.html - this was the only recipe without baking powder that I knew of, until I saw the one you'd posted, so I'm itching to try it out :). One question though if you can give me help on - my brownies taste good, but always sink a bit in the middle(or maybe rise at the sides!) - any tips as to why that happens and how to avoid it. Thanks :) !

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    1. Hi Aparna,
      Thanks a ton for those lovely compliments! Those are what keeps me going :) .Reason why cakes or brownies sink in the middle is because the temperature in the oven is too high or varies especially at the beginning of the baking.If we open the oven door too many times to check during baking also drops the temperature and we don't realize it. I always face the problem when we have voltage fluctuations and temperature isn't really what we set in the oven.Hope that helps.
      Cheers!

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  2. Hey Serah,

    First time here,..loved the pictures and your blog equally.Want to give this recipe a try. Just one question, me being from bangalore and trying recipes from the net, theres always the doubt about the measuring cups. Which one do you use, the desi ones or the US ones?

    Thanu

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    Replies
    1. Hi Thanu,

      Thank you so much. I use the measuring cups you get in India itself. Not from abroad. I dont even know if there is any difference in the cups you get here and abroad. You normally get it in a set of 5 - 1 cup, 1/2 cup, 1/3 cup,1/4 cup and 1/8 cup.

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  3. Hey Serah,

    Thank you for the response. Yes , there is definitely a difference in the measuring cups. Strange as it may sound, the measuring cups I got from US are different from the ones I got at Nilgiris which is again different from the ones I got at MK Ahmed. :-)

    Thanu

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