Baking has been an area I have been wary about since a long time.Specially the measurements.Conversion of ounces to grams and cups to milliliters.It is hard,challenging but fruitful if you keep pushing yourself to perfection.There will be glitches and successes too.But a smart cook starts with small steps.Smaller incentives boosting your confidence.
So what can go wrong with chocolate,flour,cocoa and butter.Simple,eh?
This is how it turned out.
Dark Chocolate Chunk Brownies
Makes about 14 brownies
Unsalted butter: 1/2 cup
Granulated sugar: 3/4 cup
Large eggs: 2(at room temperature)
Canola oil: 1 tbsp
Vanilla extract: 2 tsp
70% cocoa containing dark chocolate bar: 2 squares,approx. 1.5 inches,chopped into chunks
All-purpose flour: 3/4 cup
Cocoa powder: 1/2 cup
Baking soda: 1/2 tsp
Salt: 1/2 tsp
NEVER EVER USE DRINKING CHOCOLATE IN PLACE OF COCOA POWDER!
Do not overbake the brownies.They are meant to be chewy and fudgy and not cakey.
Dark chocolate accompanied with salt makes it sweeter.
Now that the ground rules have been established let us move on to the recipe.Take a mixing bowl add melted butter,sugar and mix with a hand blender.Add vanilla extract and oil to it and mix well.To this add the eggs and your wet mixture is ready.Now in a separate bowl sift the flour and to it add the cocoa powder,baking soda and salt.To the wet mixture add a little amount of the dry mix and blend until all of the dry mix is incorporated in the wet mix.
On a chopping board chop the dark chocolate and add the pieces in the batter.Mix well.Pour the batter into a greased square baking tin.Put it in a pre-heated oven and bake for about 20-25 minutes at 160 degree C.
Do not overbake it.Once you prick the brownie with a needle and it comes out clean without any batter it is done.Take out the baking tin and let the brownie cool.Cut into squares and serve with dollop of vanilla ice cream.