Cakes n bakes

Dark chocolate brownies

Brownies

Brownies are wonderful “cakey” or “fudgy” type of dessert which goes superbly well with a scoop of vanilla ice cream or just plain…Am I right? I have tried many different type of brownies and this recipe brings me a complete satisfaction in terms of slight crispness on the outside and soft chewy texture on the inside. Addition of dark chocolate morsels gives it a nice chocolatey flavor and no one can eat just one!

Servings- 16 pieces

Ingredients:

All purpose flour- 3/4 cup

Sugar- 1 cup

Salt- 1/4 tsp

Pure vanilla extract- 1tsp

Large eggs- 3 at RT

Unsalted butter- 1 stick or 1/2 cup (cut into squares)

Dutch processed cocoa powder- 2 tbsp

Bitter sweet chocolate chopped- 5 oz

Dark chocolate morsels- 3/4 cup

Preparation:

Pre heat the oven to 350 degree F. In a medium heat proof saucepan, add bitter-sweet chocolate and pieces of unsalted butter.

Brownies

Microwave for a minute or 2 until the mixture forms a smooth paste. (Do not boil the mixture, they have to just melt). Add sugar, pure vanilla extract and mix well. Add in the eggs one by one and give it a quick stir. Now add, all-purpose flour, cocoa powder and salt.

Brownies

Mix until no lumps are visible. Finally add the dark chocolate morsels and stir. Pour the mixture to a 8 inch greased square pan.

Brownies

Bake for 25-30 minutes. Perfect brownies are done when little crumbs stick to the tooth pick when inserted.

Dark chocolate brownies

Dark chocolate browniesDark chocolate brownies

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Appetizers/Snacks

KodubaLe

Snack time!!!  KodubaLe is a snack most commonly made in Karnataka.  Kodu in kannada means horns and baLe means bangles, so kodubaLe is bangle shaped with horn like endings. As it happens, both my aunt and my husband’s aunt make delicious kodubaLes. This recipe is from my husband’s aunt.

Ingredients:

Rice flour-4 cups

Chiroti rave/ fine semolina-1 cup

Shredded coconut- 1½ cup

Unsalted butter-4 Tbsp

Cumin seeds- 1Tbsp

Asafoetida-½ Tsp

Red chilli powder and salt- As per your taste

Oil- for deep frying

Preparation:

Mix all the above ingredients with water excluding oil and make the dough to a firm consistency.  The dough should not stick to your palm when rolling it.

Knead the dough well and make small lemon sized balls. Heat the oil in the frying pan.

Roll the dough balls into ½-¾ inch thickness sticks with your palm without putting much pressure on the dough. Now overlap the ends forming the shape of a bangle.

Deep fry the kodubaLes until they turn golden brown on both sides. Make sure to fry them on medium heat.  Once cooled store them in air tight containers so that they stay crisp. Enjoy your snack with coffee or tea……..

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