Tuesday, June 1, 2010

Chocolate Cappuccino Brownies




This is my most favourite recipe and I have made these brownies like a zillion times. Everytime I try to make a few changes so that one fine day they will be the best and most perfect brownies!!! This time, the changes I made have helped me cut the 2 minutes in the microwave that I needed to put my brownies after they were baked in the oven, as they used to be still wet in the middle. It seems I have finally hit upon the right notes, only to take it to a higher level herefrom.


Ingredients:
1 medium-large egg
1/4 tsp salt
1/4 capful vanilla essence
1 tsp coffee
1 1/2 tsp cinnamon powder
60 ml powdered sugar
200 gms dark cooking chocolate
2 capfuls refined oil
80 ml maida
1 1/2 tsp baking powder


Procedure:
  1. sieve the maida and baking powder together, atleast thrice
  2. beat the egg and sugar for 3-4 minutes till the mixture becomes fluffy
  3. melt the chocolate either in the microwave or in a double boiler system
  4. add all the flavours like cinnamon, salt, essence and coffee to the egg mixture
  5. fold it in, in figures of 8 the molten chocolate and oil
  6. add the maida mixture and fold in, in figures of 8
  7. grease the baking dish or put butter paper in the dish and preheat for 10 minutes @ 180' C
  8. bake for 35 minutes or till the cake is not wet in the middle @ 180' C
REMOVE AND EAT!!!

Suggestions for Serving:
make chocolate sauce by melting cooking chocolate, adding milk, sugar and little water. crumble the brownie in a glass and pour in the sauce. heat for 20-30 seconds in microwave. RELISH!!!

2 comments:

  1. sounds yumm..!
    can i substitue d egg for cream or something???

    ReplyDelete
  2. i am not really sure you know
    really sorry

    ReplyDelete