This post is like one of those movies that gets released before other movies which are much ahead of it in the release-date pipeline.
That happened because I was in a hurry; in a hurry to bake a brownie, a fudgy brownie mind you and in a hurry to try out ragi flour in brownies and most importantly to bake these for a cousin who loves chocolate anything and is appearing for her board exams this year. So, many reasons for thisfilm post to be released published before another one which is waiting for it's final edit.
'Why ragi?' you may ask. Ragi or finger millet or nachani is a rich source of calcium, amino acids and fibre. In some regions of southern India, it is used to prepare many dishes like dosa, mudde(steamed balls), porridge etc. Its flour is brownish in color and that tempted me to use it in chocolate flavoured baked goodies. I have tried ragi earlier in chocolate cookies and cakes and the results were great. So, I thought why not try it in a fudgy brownie.
I am not a big fan of 'healthy' desserts, wherein the original flavour or texture of the dessert gets marred by the healthy ingredient. But if the dessert is able to retain its expected form, texture and taste, I am all for it. And, I think brownies don't care about what flour you use in the batter. And who would when there's so much of chocolate in it? Loads of chocolate!
Apart from substituting some ragi flour for all purpose flour, I changed the amount of sugar too. I have reduced the amount of sugar since the chocolate I used was semi-sweet. Amul dark chocolate would fit perfectly here. Also I added small amount of baking powder.
The square pan I used was 8"x8" and it yielded 1.5" thick brownies. I feel that a 9"x9" pan would yield slightly thinner brownies. And thinner is how I would prefer them because these are really rich brownies. The original recipe is here.
Oh rich they are! Rich, sinful and full of chocolatey goodness. Not for the faint-hearted I say. If you love chocolate, I suggest you try these.
Here's the recipe.
Ingredients:
5 oz butter, room temperature
3/4 cup (150 gm) sugar, powdered
2 eggs
7 oz semisweet chocolate, chopped
2/3 cup (96 gm) all purpose flour (I used 80 gm All purpose flour and 16 gm ragi flour)
1 Tbsp (6 gm) cocoa powder
1/4 tsp baking powder
1 pinch of salt
1 tsp instant coffee powder
2 tsp warm water
2 tsp vanilla
Steps:
Preheat oven to 180°C. Grease, line a 8" square baking pan. Keep length of the paper such that some of it hangs over two opposite edges of the pan. This helps remove the brownie easily. For 8" square pan, cut paper of 8"x14".
In a small bowl mix together the warm water and coffee granules, set aside.
Put chocolate in a pan and keep it on a double boiler to melt it. Once melted, set aside.
You can do this step in a microwave too, just keep a close watch and do it in small bursts of 10-15 seconds, stirring after each time.
Whisk together the cocoa powder, flour, ragi flour (if using), baking powder and salt. Set aside.
Cream the butter and sugar till fluffy, about 3-4 minutes. Add eggs one at a time and mix properly. Add vanilla and coffee mixture. Mix till combined.
Add the warm melted chocolate and mix. Add dry ingredients and mix just till combined.
Spread the batter in prepared pan and level the top using a spoon. Bake for 35-40 minutes. Check for doneness 32 minutes. The toothpick or skewer should come out will some moist crumbs sticking to it but not wet batter. Once baked, remove from oven and let cool in pan 10 minutes.
Remove from pan by lifting the over-hang of paper lining that we kept. Cut into bars and enjoy!
For cleaner cuts and easier handling, refrigerate the whole brownie slab for 1 hour and then cut into pieces.
Happy Baking!
Shwe
That happened because I was in a hurry; in a hurry to bake a brownie, a fudgy brownie mind you and in a hurry to try out ragi flour in brownies and most importantly to bake these for a cousin who loves chocolate anything and is appearing for her board exams this year. So, many reasons for this
'Why ragi?' you may ask. Ragi or finger millet or nachani is a rich source of calcium, amino acids and fibre. In some regions of southern India, it is used to prepare many dishes like dosa, mudde(steamed balls), porridge etc. Its flour is brownish in color and that tempted me to use it in chocolate flavoured baked goodies. I have tried ragi earlier in chocolate cookies and cakes and the results were great. So, I thought why not try it in a fudgy brownie.
I am not a big fan of 'healthy' desserts, wherein the original flavour or texture of the dessert gets marred by the healthy ingredient. But if the dessert is able to retain its expected form, texture and taste, I am all for it. And, I think brownies don't care about what flour you use in the batter. And who would when there's so much of chocolate in it? Loads of chocolate!
Apart from substituting some ragi flour for all purpose flour, I changed the amount of sugar too. I have reduced the amount of sugar since the chocolate I used was semi-sweet. Amul dark chocolate would fit perfectly here. Also I added small amount of baking powder.
The square pan I used was 8"x8" and it yielded 1.5" thick brownies. I feel that a 9"x9" pan would yield slightly thinner brownies. And thinner is how I would prefer them because these are really rich brownies. The original recipe is here.
Oh rich they are! Rich, sinful and full of chocolatey goodness. Not for the faint-hearted I say. If you love chocolate, I suggest you try these.
Here's the recipe.
Fudgy Chocolate Brownies
Ingredients:
5 oz butter, room temperature
3/4 cup (150 gm) sugar, powdered
2 eggs
7 oz semisweet chocolate, chopped
2/3 cup (96 gm) all purpose flour (I used 80 gm All purpose flour and 16 gm ragi flour)
1 Tbsp (6 gm) cocoa powder
1/4 tsp baking powder
1 pinch of salt
1 tsp instant coffee powder
2 tsp warm water
2 tsp vanilla
Steps:
Preheat oven to 180°C. Grease, line a 8" square baking pan. Keep length of the paper such that some of it hangs over two opposite edges of the pan. This helps remove the brownie easily. For 8" square pan, cut paper of 8"x14".
In a small bowl mix together the warm water and coffee granules, set aside.
Put chocolate in a pan and keep it on a double boiler to melt it. Once melted, set aside.
You can do this step in a microwave too, just keep a close watch and do it in small bursts of 10-15 seconds, stirring after each time.
Whisk together the cocoa powder, flour, ragi flour (if using), baking powder and salt. Set aside.
Cream the butter and sugar till fluffy, about 3-4 minutes. Add eggs one at a time and mix properly. Add vanilla and coffee mixture. Mix till combined.
Add the warm melted chocolate and mix. Add dry ingredients and mix just till combined.
Spread the batter in prepared pan and level the top using a spoon. Bake for 35-40 minutes. Check for doneness 32 minutes. The toothpick or skewer should come out will some moist crumbs sticking to it but not wet batter. Once baked, remove from oven and let cool in pan 10 minutes.
Remove from pan by lifting the over-hang of paper lining that we kept. Cut into bars and enjoy!
For cleaner cuts and easier handling, refrigerate the whole brownie slab for 1 hour and then cut into pieces.
Happy Baking!
Shwe
When is your bakery opening?
ReplyDelete