Chocolate Brownie

Chocolate Brownies😍 As most of you already know, I love anything sweet, especially something chocolaty. If you are like me, then chocolate brownie with a scoop of ice cream is just the thing you need. Thanks to Tharu for making this for me😘 . All I had to do was just to sit and enjoy! Until sometime ago, I used to wonder what exactly the difference is between cakes and brownies. It is all in the texture. Brownies are more fudgy and dense than cake. Brownie batter has lesser moisture than that of cake. The fudgy texture is one of the main reasons why I like it. And not to forget the choco chips, which make it all the more chocolaty. Perfect, isn’t it?

We don’t have an oven and as you would have guessed, Tharu made it using the pressure cooker. Thinking it would look cute, I skipped the generic squares and rectangles and cut them into circles. And they did look great! I have been yearning to post the pics for a long time and finally, have done it. The recipe I have followed is of The Foodie Eats. December is about to begin and so here is my first Christmas post… enjoy!

Preparation time: 10 minutes| Cooking time: 45 minutes to 1 hour
Course: Dessert| Cuisine: American

Ingredients:

Butter- ½ cup (room temperature)

Sugar- 1 cup

Eggs-2

Vanilla extract- 1 tsp

Maida- ¾ th cup

Cocoa powder- ½ cup

Baking powder- ½ tsp

Salt- ½ tsp

Chocolate chips- 1 cup

Method:

1. Take butter in large mixing bowl. Using a hand mixer, beat butter for two minutes until it becomes soft. Then add sugar and continue mixing until fully combined.

2. Add eggs and blend until fully mixed. Add vanilla extract and mix again.

3. In a separate mixing bowl, add all dry ingredients: flour, cocoa powder, baking powder and salt. Whisk together until combined.

4. Pour the dry ingredients into the wet ingredients. Gently mix until fully combined. Add chocolate chips to batter. Then using a rubber spatula mix well.

5. Grease a vessel with butter thoroughly. Pour batter into pan and spread out evenly.

6. Add a trivet and 1 ½ cup water to cooker. Place the vessel on top of trivet. Loosely cover pan with aluminium foil. This will keep out moisture.

7. Lock lid and cook for 45 minutes on medium flame, without putting the weight. After 45 minutes, open the lid and check with a tooth pick if the cake is fully done. If not, cook for another 10 to 15 minutes.

8. Switch off flame. Remove pan from cooker and allow brownies to cool in the pan for about 10 minutes before removing.

9. Serve warm with vanilla ice cream!

Notes:

· You can replace choco chips with walnuts.

· Greasing the vessel with butter is very important. Make sure the vessel is very well greased.

· Cooling the brownies after removing from cooker is also very important. We have used small cups to shape the brownies. You can also shape them into squares.