The “Brownie”, so yummy

Fudge Brownie

Today’s the birthday of my daughter and the government had ordered “Janta Curfew” from 7am – 9 pm, as a prevention measure of Covid 2019, the drill popularly called as “breaking the chain”. We really appreciated the idea and decided to abide by the Prime Minister of our nation. But Mimsy is so small… If she can’t go out or call people to her birthday, she still can have a birthday to remember for the rest of her life… Locked down inside, she can enjoy family time to the fullest. We being working parents, sole attention was something we can wish to give her but that’s a luxury for us. We multitask, we work in shifts to handle all our household chores, the first and the most prior one being, taking care of our daughter! So I decided all cakes and brownies for the day should be baked the day before, so that I can devote sole attention on her for most of the day, playing indoor games, decorating rooms with balloons and lights which she completely adores and of course drawing in art sheets and so on …. Since I had ample time in my hand like never before, I decided to utilize the time to bake something which I never did before but had always yearned to do so ..

The first one was Brownie. Today I am sharing the recipe as well. Though my first attempt it was, it came out perfectly textured and delicious. Just have a note of how I made itπŸ˜ƒ

Time required to make Brownie: 20 minutes prep time + 35 minute baking time

Ingredients required to make Brownie:

  • 1 cup all purpose flour or maida
  • 6 heapful tsp of cocoa powder
  • 6 heapful tsp of Hershey’s chocolate syrup
  • 1 cup sugar
  • 3 eggs
  • 1 cup salted butter
  • Few walnuts
  • 1 tsp vanilla essence

The recipe of Brownie:

  • Beat 3 eggs with a beater in a mixing bowl
  • Put a pan full of water, on top put another pan and let the butter melt on it
  • Grind sugar into powdered form in a grinder. Keep 2 tsp of powdered sugar aside for icing
  • In the mixing bowl, into beaten eggs drop in powdered sugar, melted butter and vanilla essence. Beat well again
  • Now using a sieve, pour the flour, cocoa powder
  • Add Hershey’s chocolate syrup
  • Beat really well all the ingredients together and no lumps should be found in it. A thick flowy texture the batter should achieve
  • Now, grease inside of a rectangular baking pan with butter
  • Pour the batter into it
  • Pre-heat oven at 170 c
  • Then, put the baking tray inside the oven
  • Drop in few walnuts on top
  • Bake for 35 minutes at 170 c or till a toothpick comes out clean when inserted through and taken out
  • My Brownie actually was 95 % done at this stage with the middle a bit undone
  • I kept it on a cooling rack and let it cool down for 20 minutes or so, thus allowing to cook it further on it’s own this time. And voila! After sometime the Brownie is ready
  • I took a sieve and sprinkled powdered sugar on top of the brownie giving it a frosty look which my daughter loved absolutely!

Also I planned to cover it with an airtight lid that comes along with my baking box while the brownie was still hot. You can use an airtight container to store it further. I was about to consume it the next morning, so I let it stay on my table instead of storing it in freezer. It stayed moist that way.

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A software engineer by profession and a home maker by heart!