For a long time I have been looking for a death by chocolate type of a brownie. These brownies are completely outrageous! Enjoy
• 190 gms brown sugar
• 130 gms all purpose flour/maida
• 140 gms dark chocolate (I used
Amul’s cooking chocolate)
• 100 gms butter (I used salted butter)
• 2 eggs
• 1 tsp vanilla essence
• 100 gms nutella + 100 gms for decoration
In a bowl, melt chocolate and butter. You could use the microwave at 10 seconds bursts or use the double boiling method (place the butter and chocolate in a small bowl and place it in a larger bowl containing water. DO NOT COVER THE BOWL. Keep on low flame and let the chocolate and butter melt). Set aside.
Sieve the flour. Set aside.
In a bowl, beat the eggs and brown sugar till pale yellow. Pour the mixture of melted chocolate and butter, nutella, vanilla essence and beat again to incorporate. Fold in the flour.
Line a 6 inch baking dish with parchment paper. Let the paper hang out a bit so you can pull out the brownie easily.
Preheat the oven to 150 deg C. Pour the mixture into a baking pan. Drop teaspoonfuls of remaining 100 gms nutella on the top. Using a knife or fork (as I did), swirl the Nutella into the batter. Bake the brownies for 32-36 minutes. Keep your eye on them and test with a toothpick to determine if they are done. If the toothpick comes out with only a couple moist crumbs, the brownies are done. The brownies may take a few minutes longer; all ovens vary. Mine took 36 minutes.
Allow the brownies to cool completely in the pan set on a wire rack. Once cool, lift the foil out of the pan using the overhang on the sides and cut into squares. These can be stored in an airtight container at room temperature or in the refrigerator for 3-4 days. Trust me I could not store these.