Recipe for easy fudge brownies recipe. This recipe uses eggs. Recipe with step by step pictures.
This is my favorite brownie recipe. There was this store in San Diego at Clairemont Mesa called “Do it with Icing” run by Linda Bills. It was a baking supply store during the day and baking / cake decorating school by night. Sadly the store is now closed permanently. Linda Bills is a teacher and she used to conduct various classes along with her colleagues / friends at this place. She is very fond of old school piping on cakes compared to the latest fondant craze:) This recipe was shared by one of her instructors whose name I don’t remember any more. I have been baking this brownie for a long time and the gooey insides are to die for. Its a very simple recipe and is a double chocolate brownie heaven. It uses both cocoa powder and chocolate. If you like the fudgy texture in brownies, then this recipe is for you. You can also make this into a brownie cake by topping the brownie with chocolate ganache.
Here is how to do double chocolate fudge brownies. Here is what you will need. Make sure to measure all the ingredients accurately. Powder the sugar in a mixie to a powder.
You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too. Leave the parchment a little extra on top so you can just lift the brownies once it has baked. This recipe uses both cocoa powder and chocolate. I have used milk chocolate today. Dark chocolate also works well. Make sure to chop the chocolate into small bits as possible. Set aside.
Melt the butter until just melted and warm. Set aside.
Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.
Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.
Now, we will sift the dry ingredients. Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. I like to sift dry ingredients on a newspaper as its easy.
Why sift? The flour and cocoa lumps up at times. So sifting helps in breaking up the lumps and also to aerate the ingredients.
Add in the sifted flour-cocoa mixture to the bowl.
Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.
Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.
Transfer the fudge brownie batter in the parchment lined pan.
Using a spatula, gently smooth out the batter.
Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.
Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.
These brownies taste good warm. Store the brownies in the refrigerator in an air tight container for upto a week. To serve, warm the brownies a bit and enjoy!
120 grams butter
300 grams sugar (powder the sugar in mixie)
3 large eggs
70 grams cocoa powder
120 grams Maida (All Purpose Flour)
1/2 teaspoon salt
1 teaspoon baking powder
175 grams milk chocolate chips (or) dark chocolate chips
You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too.
Melt the butter until just melted and warm. Set aside.
Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.
Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.
Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. Add in the sifted flour-cocoa mixture to the bowl. Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.
Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.
Transfer the fudge brownie batter in the parchment lined pan. Using a spatula, gently smooth out the batter.
Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.
Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.
Notes
I have used Hersheys cocoa powder and store bought milk chocolate.
Author: Suguna Vinodh
120 grams butter
300 grams sugar (powder the sugar in mixie)
3 large eggs
70 grams cocoa powder
120 grams Maida (All Purpose Flour)
1/2 teaspoon salt
1 teaspoon baking powder
175 grams milk chocolate chips (or) dark chocolate chips
You will need an 8 inch square pan or a 9 inch round pan. Make sure to line the pan with parchment paper. Make sure to line the sides of the pan too.
Melt the butter until just melted and warm. Set aside.
Take a bowl and add in the melted butter and the powdered sugar. Whisk well to combine.
Add one egg at a time and whisk well so the eggs combine uniformly in the butter sugar mixture.
Take a sieve and add in the flour, cocoa powder, baking powder and salt. Sift the ingredients. Add in the sifted flour-cocoa mixture to the bowl. Gently whisk well to combine. Cocoa powder takes a bit of a time to mix. So mix gently until all the dry ingredients are well mixed and no flour/ cocoa is visible.
Now add in the chopped chocolate. Remove the whisk and use a spatula to mix in the chocolate.
Transfer the fudge brownie batter in the parchment lined pan. Using a spatula, gently smooth out the batter.
Preheat the oven for 15 minutes at 180 degrees Celsius. Bake the brownies for 35 minutes. After the baking time, the top should look dry. The inside will still be gooey. Remove the pan and set aside to cool. If using a bigger pan, the brownies may bake in less time. Baking the brownie in a bigger pan will bake faster. In that case, look for the dry top texture. The edges will become really firm while the center will be slightly wet inside.
Cool the pan completely for two hours. Cut the brownie in pieces. If its very gooey, try refrigerating for sometime and cut again.
Notes
I have used Hersheys cocoa powder and store bought milk chocolate.
Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/fudge-brownies-recipe/
Recipe for how to make Whole wheat parotta Kerala style made with just 100% whole wheat flour. Tamil style godhumai parotta recipe.
While the regular Kerala style Malabar parotta is a very popular recipe on my site, there has always been a lot of requests from you all for whole wheat parottas / Godhumai maavu parotta. Here is my version of parottas made with 100% whole wheat. These parottas are easy to make and comes out super flaky. This recipe has eggs and dairy. If you do not eat eggs / dairy, just skip it and you will still land up with decent whole wheat parottas. These parottas keeps well without drying up after making. A perfect recipe for a weekly indulgence.
Here is how to do Whole wheat parotta. Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Note: If you want to make it eggless, just omit the egg. Baking powder is essential for getting the light and flaky texture in this parotta. Do not omit that.
Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes.
Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
After the rest, form dough balls the size of a golf ball.
Dust the balls generously in flour and roll it into a thin disk.
Brush a thin layer of ghee on top of the rolled dough disk.
On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Roll the dough into a log.
Once the disk is rolled into a log, start from one end and roll again to form a spiral.
Tuck the end of the spiral at the bottom so it does not separate later on.
Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
Flip the parottas and sprinkle oil again.
Flip again. Cook the parottas till both the sides are golden.
Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.
Serve hot with any of the following side dishes. Vegetable Paya Chicken Salna Vegetable Kurma Kozhi Saaru Srilankan Chicken Curry Kongunad Kozhi Kuzhambu
2 cups whole wheat flour – atta ( 500 ml) plus a little extra for shaping parottas
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup milk
1 egg
Water to knead
2 - 3 tablespoon ghee for shaping the parotta
2 - 3 tablespoon vegetable oil for cooking the parotta
Take a big bowl and add in the whole wheat flour (atta / godhumai maavu). Also add in the salt, baking powder, sugar, egg and milk. Slowly add water and make it into a soft dough. The consistency should be the same like chapati dough. Knead briefly for two minutes. Apply a teaspoon of oil to the dough. Cover and keep aside for fifteen minutes.
After the rest, form dough balls the size of a golf ball. Dust the balls generously in flour and roll it into a thin disk. Brush a layer of ghee on top of the rolled dough disk. On top of the ghee, sprinkle some flour. Generously sprinkle flour. Gently spread the flour evenly on the disk. This flour will help later on in keeping the parotta layers separate.
Starting from one end, gather the edges and start rolling. Just roll the disk from one end to another. Once the disk is rolled, start from one end and roll again to form a spiral. Tuck the ends at the bottom so it does not separate while rolling. Rest the spirals for 10 minutes.
Dust the spiraled dough generously in flour and gently roll again to form a disk. The disks need not be thick. It should be slightly thicker than chapati dough. That is all. So do not roll it very thick. Try to be gentle while rolling and do not press very hard as keeping the layers intact is very important.
Heat a skillet till hot. We will be cooking the parottas in medium heat. Place the rolled parotta on the hot skillet. Cook for 10 seconds on one side. Sprinkle oil on the top.
Flip the parottas and sprinkle oil again. Flip again. Cook the parottas till both the sides are golden.
Remove the parottas from heat. Fluff up the parotta by gently tapping the sides of the parotta (like clapping hands with parotta in the middle).
Flaky and fluffy 100% whole wheat – godhumai parottas are ready to be served.
Author: Suguna Vinodh
Prep Time: 30m
Cook Time: 15m
