chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies |
by Tarla Dalal
Added to 51 cookbooks
This recipe has been viewed 62108 times
chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies | with 32 amazing images.
chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies have the best bit in texture with a pleasing aroma. Learn how to make chocolate Easter fudge brownies.
To make chocolate brownie with eggs, melt the chocolate and butter in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside. Combine the plain flour and baking powder in a bowl and keep aside. Combine the eggs and sugar in a deep bowl and beat with an electric beater for 8 minutes. Add the vanilla essence, beat again with an electric beater for 1 minute. Add the chocolate-butter mixture, beat again with an electric beater for 1 minute. Add the plain flour-baking powder mixture and fold gently using a spatula. Add the walnuts and mix well. Pour the mixture into a greased 250 mm. (10”) diameter tin. Bake in a pre-heated oven at 180ºc (360ºf) for 50 to 55 minutes. Cool and cut into squares. Store in an air-tight container and use as required.
Who doesn’t love brownies? Warm chocolate brownies are a delight to have as such and these Indian style best chocolate brownies are all the more irresistible when topped with vanilla ice cream and chocolate sauce.
In this chocolate Easter fudge brownies, you will discover the secret to making intensely-flavoured Chocolate Brownies with Eggs. Using dark chocolate instead of cocoa powder gives the brownies a very rich taste, and you will surely notice the difference when you take your first bite of this delicious treat.
These chocolate brownie with eggs can be stored in an airtight container in the fridge for at least 7 days. When you wish to serve it, just microwave for 30 seconds.
Tips for chocolate brownie with eggs. 1. Maida should be free of lumps. Sieve it if necessary. 2. Use baking powder from a packet which is unopened or recently opened for best brownies. 3. Instead of an electric beater, you can use a whisk. This might require approximately 15 minutes. 4. Greasing the tin well with melted butter is very important so the brownie demoulds well. 5. Place the tin in the middle rack of the oven so it bakes evenly. Also since each oven is different, we suggest you check if the brownies are done after 45 minutes. 6. After cutting into pieces, use a flat spoon to separate the brownie pieces.
Enjoy chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies | with step by step photos.
For chocolate brownies- To make the chocolate brownies, melt the chocolate and butter in a microwave safe bowl and microwave on high for 2 minutes. Mix well and keep aside.
- Combine the plain flour and baking powder in a bowl and keep aside.
- Combine the eggs and sugar in a deep bowl and beat with an electric beater for 8 minutes.
- Add the vanilla essence, beat again with an electric beater for 1 minute.
- Add the chocolate-butter mixture, beat again with an electric beater for 1 minute.
- Add the plain flour-baking powder mixture and fold gently using a spatula.
- Add the walnuts and mix well.
- Pour the mixture into a greased 250 mm. (10”) diameter tin
- Bake in a pre-heated oven at 180ºc (360ºf) for 50 to 55 minutes.
- Cool and cut into squares.
- Store the chocolate brownies in an air-tight container and use as required.
Chocolate Brownies , Chocolate Brownies with Eggs recipe with step by step photos
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Chocolate brownie with eggs is made of 1 1/2 cups roughly chopped dark chocolate, 1 cup butter, 4 eggs, 1 1/2 cups castor sugar, 1 1/2 cups plain flour (maida), 1 tsp baking powder, 1 tsp vanilla essence and 1/2 cup chopped walnuts (akhrot).
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Maida should be free of lumps. Sieve it if necessary.
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Use baking powder from a packet which is unopened or recently opened for best brownies.
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Instead of an electric beater, you can use a whisk. This might require approximately 15 minutes instead of 8 minutes.
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Greasing the tin well with melted butter is very important so the brownie demoulds well.
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Place the tin in the middle rack of the oven so it bakes evenly. Also since each oven is different, we suggest you check if the brownies are done after 45 minutes.
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After cutting into pieces, use a flat spoon to separate the brownie pieces.
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Most supermarkets and specialty stores sell dark chocolate these days. It is also available in cafes and cake shops. Buy from a trusted store to ensure maximum freshness.
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Read the text at the back of the packet to check the percentage of cocoa and learn how sweet or bitter the chocolate will be. Match this with your recipe requirement.
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Make sure the chocolate is not soft and molten.
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If the chocolate is soggy, you should use it within a few days.
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When buying, always check the expiry date.
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Dark chocolate does not expire too soon and can sometimes last for a few months or even years from the time it was made, if stored properly.
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Chicken eggs are graded by size, for the purpose of sales. Ideally, you should buy your eggs from a supplier that has a high turnover and make sure you always check the best before date on the box.
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Inspect the eggs to see whether there are any broken or cracked eggs and also test the weight by holding one in your hand.
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The heavier the egg, the fresher it is.
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Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
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Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
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The plain flour should be uniform in colour.
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Avoid pale yellow-coloured flour.
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It should also be free of worms and debris.
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Also make sure that there is no evidence of moisture or lumps formation.
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Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.
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While walnuts are harvested in December, they are available year round. When purchasing whole walnuts that have not been shelled, choose those that feel heavy for their size.
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Their shells should not be cracked, pierced or stained, as this is oftentimes a sign of mould development on the nutmeat, which renders it unsafe for consumption.
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Shelled walnuts are generally available in pre-packaged containers as well as bulk bins.
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Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the walnuts are covered and that the store has a good product turnover so as to ensure its maximal freshness.
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Whether purchasing walnuts in bulk or in a packaged container, avoid those that look rubbery or shrivelled.
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If it is possible to smell the walnuts, do so in order to ensure that they are not rancid.
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For the chocolate-butter mixture of chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies, place 1 1/2 cups roughly chopped dark chocolate in a microwave safe bowl.
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Add 1 cup butter to it. This will add shine and gloss to the chocolate mixture.
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Microwave on high for 2 minutes.
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Remove from the microwave. This is how it will look like.
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Mix it well with a spatula or whisk till no lumps remain and the mixture is smooth. Keep aside.
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For the plain flour-baking powder mixture of chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies, take 1 1/2 cups plain flour (maida) in a deep bowl. Maida should be free of lumps. Sieve it if necessary.
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Add 1 tsp baking powder to it. Use baking powder from a packet which is unopened or recently opened for best brownies.
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Mix well and keep aside.
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For the batter of chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies, break and add 4 eggs in a deep bowl.
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Add 1 1/2 cups castor sugar to it.
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Beat it with an electric beater for 8 minutes. The mixture will look airy, fluffy and pale yellow in colour.
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Add 1 tsp vanilla essence.
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Beat again with an electric beater for 1 minute. If you are using a whisk, it might take 2 to 3 minutes.
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Add the chocolate-butter mixture to it.
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Beat again with an electric beater for 1 minute. If you are using a whisk, it might take 2 to 3 minutes.
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Add the plain flour-baking powder mixture.
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Fold gently using a spatula.
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Add 1/2 cup chopped walnuts (akhrot).
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Mix well. The batter of chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies is ready.
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For the chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies, grease a 250 mm. (10”) diameter round cake tin with melted butter on all the sides. Grease it well from all the sides.
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Pour the batter into a greased 250 mm. (10”) diameter tin.
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Bake in a pre-heated oven at 180ºC (360ºF) for 50 to 55 minutes. Place the tin in the middle rack of the oven so it bakes evenly. Also since each oven is different, we suggest you check if the brownies are done after 45 minutes.
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Cool and cut into squares.
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Serve chocolate brownie with eggs recipe | chocolate Easter fudge brownies | Indian style best chocolate brownies or store in an air-tight container and use as required.
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Q. What is castor sugar. Is there a replacement to it?
A. Castor sugar is raw cane sugar with a fine free flowing texture and a light golden colour. It is different from standard sugar because of the light presence of molasses, which adds a delicious flavour and aroma. The texture of castor sugar lies somewhere between conventional table sugar and confectioner's sugar. The fine grind makes it ideal for many baking projects, since it dissolves easily and creams readily. So we recommend to use only castor sugar for this recipe.
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Q. The tin has not been dusted like other cakes. Is it not required?
A. No, this recipe does not require the tin to be dusted. Greasing is enough.
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Q. My brownies had cracks on top. What went wrong?
A. The brownie will have some cracks on top. This is an indication that it has baked well.
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Q. I don’t have a round tin. Can I use a square tin?
A. Yes, you can use a square tin.
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Q. Can you suggest what to use if I don’t have an electric beater?
A. Instead of an electric beater, you can use a whisk. This might require approximately 15 minutes instead of 8 minutes.
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Q. Instead of oven. What else we can use?
A. You can try making the brownie in a microwave.
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Nutrient values (Abbrv) per piece
| Energy | 295 cal |
| Protein | 4.7 g |
| Carbohydrates | 28.5 g |
| Fiber | 0.1 g |
| Fat | 20.2 g |
| Cholesterol | 26.6 mg |
| Sodium | 89.2 mg |
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