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6 Votes

Dark Chocolate Brownies

Dark Chocolate Brownies
Dark Chocolate Brownies
  • Prep time
  • Cooking time
  • Serves3 Person(s)
  • CategoryNon-Veg
  • Cuisine TypeBakery, British, Cafe, Confectionery
  • Good for Snacks
About this Recipe

One of the first things that I baked really well, when I jumped on the baking wagon like all the home cooks and food bloggers was a Chocolate Brownie. Little did I realise that these brown beauties are easy to make, comforting as a food, simple in their looks yet so attractive and you can easily impress anyone with this recipe for sure. Now there's a little twist to this recipe - I have used Blackstrap molasses as a substitute for sugar. Blackstrap molasses is a by product of sugarcane's refining process. Unlike the normal sugar that we use in our day to day lives. Blackstrap has nutritional values, as it contains vital vitamins and minerals, such as Iron, Calcium, Magnesium, Vitamin B6 and more.

Ingredients & Quantity
  • 115gms - Unsalted Butter
  • 150gms - Dark Compound Chocolate, chopped
  • 80gms - Milk Chocolate, chopped
  • 3 - Eggs
  • 1 tbsp - Blackstrap Mollasses / 120g Brown Sugar
  • 80g - Flour
  • 1 tsp- Baking powder
  • 75g - Roasted walnut, chopped
  • 1/8tsp - Salt
  • 1 cap - Vanilla essence
  • Whipped cream for topping (Optional)
  • Parchment paper for lining the baking tin
How to cook?
  1. Melt the dark & milk chocolate along with butter over a double boiler or on High in a microwave for 1 min only. Let the chocolate mixture cool.
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  3. In a large vessel, whisk together the eggs and vanilla essence, until the entire mixture turns fluffy
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  5. Next add in the Blackstrap molasses and whisk for a minute on low speed. Remember, compound/cooking chocolate already has sugar in it so adjust the taste/quantity accordindly
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  7. Fold in the melted chocolate into the egg mixture
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  9. Finally fold in the flour, baking powder and a pinch of salt by using the cut & fold method
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  11. Line parchment paper on the baking tin, grease it with some butter. Ive used some batter to seal the edges of the tray.
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  13. Pre heat the oven to 180C for 15mins. Sprinkle walnuts
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  15. Let the batter bake for 20-25min or until a tooth pick inserted in the centre, comes out clean
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  17. Meanwhile, whip some fresh cream until soft peaks arise and let it set for 15-20min in a refrigerator, prior to using it on the baked dish
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  19. Once the brownies are cool, you may cut them into desired sizes and serve with a topping of your choice.
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  21. I served mine with whipped cream :)
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Naah! Not that fond of food