I absolutely LOVE Brownies….! Well who doesn’t? I’m sure brownies would be in the top 5 list of any dessert lover! They’re absolutely amazing!!! The first time I made brownies was during a BBQ outing with friends. It was a last minute decision and I was in a hurry to get it done. I was making a larger batch and since I did not have a 9 x 13 inch baking pan back then, I dumped the batter into a deep tart pan. I was all excited seeing a perfect top crust on the brownie and took it out of the oven before they were done. My friend had warned me you should never over-bake brownies; they become really dry! Well better under-bake than over-bake was my thought. The batter was still sticking on to the toothpick, but I did not care. I just loved the way my brownie looked! I also did not know that the brownie needed to be cooled down before cutting them. After about 10 minutes, I made the worse decision of taking them out of the pan. And my perfect-looking brownie was lying in front of me as a gooey mess!!! I almost cried…. But hubby dear tasted them and assured me they were good except for its unpleasant shape! Sigh!!! I had to learn the brownie tricks the hard way! Anyway back to the recipe… Making brownies is not as hard as it sounds in my story! You just need to be a bit patient. Yes over-baking the brownies will make them dry! The brownie will be ready to be taken out of the oven when a toothpick inserted into the center comes out with a few moist crumbs.And do give them time to cool down to room temperature. I use almonds in this brownie. But it can be replaced with walnuts or pecans. You can skip adding the nuts also. I like to serve these brownies with salted caramel sauce. The salty, creamy sauce goes amazingly well with the rich chocolate taste. And yes of course, how can one forget to add a scoop of vanilla ice-cream.
- Semisweet Chocolate – chopped – 340 grams (Semisweet Chocolate Chips – 2 cups)
- Almonds (skinless) – ½ cup (60 grams)
- Unsalted Butter – 120 grams (½ cup)
- All-purpose Flour – ¾ cup
- Baking Powder – ½ teaspoon
- Salt – ¼ teaspoon
- Granulated White Sugar – 1 cup
- Eggs – 3 (room temperature)
- Vanilla Extract – 1 teaspoon
Salted Caramel Sauce:
- Granulated White Sugar – 1 cup
- Salt – ¾ teaspoon
- Unsalted Butter – 85 grams (6 tablespoon at room temperature)
- Thick Cream – ²/3 cup (155 grams at room temperature)
- Preheat the oven to 180° C.
- Place the almonds in a baking sheet and toast them for about 8 minutes, until lightly browned. Chop the toasted almonds coarsely and keep aside.
- Line an 8 inch square pan with baking paper or aluminium foil and lightly butter it.
- Heat some water in a saucepan and wait till it starts to simmer. Place a large heatproof bowl over the saucepan. Place the butter and chocolate in the bowl and stir until it melts completely. Remove this from heat and keep it aside. Let it cool to room temperature.
- In a bowl, whisk together the flour, baking powder and salt.
- In a separate large bowl, whisk together the eggs and sugar until combined. Add the melted chocolate mixture and vanilla extract and whisk well. Make sure the melted chocolate mixture is not too warm. Finally fold in the flour into the mixture until combined.
- Stir in the toasted almonds to the batter and mix well.
- Pour the brownie batter into the prepared baking pan and bake for about 35 – 40 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Do not over-bake.
- Remove from oven and let it cool in the pan to room temperature for a few hours. (You can also make the brownies firm by refrigerating it for about an hour.) Once it is cooled, remove from the pan and cut into squares.
- To make a larger batch of brownies, double the amount of ingredients for the brownie recipe and bake in a 9 x 13 inch baking pan for 45 – 50 minutes.
- For making the salted caramel sauce, heat the sugar in a saucepan over medium-high heat. When the sugar starts to melt, keep stirring continuously and cook until it reaches a nice amber color. (Do not burn the mixture. If you wait till the mixture turns to a dark caramel color, the sauce might turn out to be bitter.) Add the butter and salt quickly and whisk until it is completely incorporated into the sugar. Remove the pan from the heat and add the thick cream to this mixture. Continue to whisk until it forms a smooth sauce. Allow to cool for 10 – 15 minutes. Serve warm with the brownies.
Recipe adapted from Joy of Baking