Chocolate Brownies with Chocolate Fudge Sauce

There are days when you just wanna sit in the confines of your room in solitude and sulk… Such days creep up on me when I least expect them to. And my lovely mum knows how to snap me right out of it! By making something sweet for me! :D

Chocolate Brownies with Chocolate Fudge Sauce

These pictures right here show you just how much my mum knows me! Love you, Mummy!!! <3 :D
These melt-in-the-mouth chocolate brownies can put a smile on any grumpy face! Don’t you agree??? :D
Whip these up for your loved ones and cheer them up today!!! :D

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Chocolate Brownies

Ingredients:

180g Unsalted Butter
1/2 cup Cocoa powder
3/4 cup All-purpose flour
1/2 tsp Baking powder
3 Eggs
1 cup Sugar (ground)
1 tsp Vanilla essence
A handful of Walnuts dusted in flour

Method:

Preheat the oven to 180 deg.
Melt the butter and mix the cocoa powder in it and set aside to cool.
Sieve the flour and baking powder in a large bowl and set aside.
In a separate bowl beat the eggs till fluffy and mix in the ground sugar and vanilla gently.
Mix the butter-cocoa mixture with the eggs gently.
Fold in the flour little by little to get a thick batter. Then fold in the walnuts(Mum didn’t use the walnuts ‘coz I don’t like em).
Grease your baking tin with butter and sprinkle some flour so your brownies dont stick to the tin and are easy to unmould when baked Or just line your tin with parchment paper.
Pour the batter in the tin. Tap the tin to level the batter. Bake for 30 min at 180 deg.
Let cool completely in the tin, Unmould, cut into squares and garnish with Chocolate Fudge Sauce (recipe below).

*Loved these brownies even more when they were a day old. Store them in an airtight container in the fridge. :)

Chocolate Fudge Sauce

Ingredients:

1/2 cup Water
2 tbsp Sugar
4 tsp Cocoa powder
2 tsp Corn flour
1-2 tbsp Water
1 cup Chocolate chips
1 tbsp Unsalted Butter

Method:

Mix cocoa powder, corn flour and water in a small bowl. Make sure there are no lumps.
Bring the water to a gentle simmer in a pan. Pour the corn flour and cocoa mixture into the simmering water while stirring continuously.
Stir till it thickens a little. Take the pan off from the heat and toss in the chocolate chips and mix.
Put the butter in and mix to get silky chocolate fudge sauce!!!

Soya Chunks Stir-Fry

Soya Chunks Stir-Fry

After cramming my brain for the semester exams and my mouth with food (I eat a lot under stress :O) I’m back to my good ol’ blog!!! Gosh I missed being here!!! So much that I day dreamed about it with my software books open in front of me, googled various recipes during my study breaks so I could try them out after the exams, dreamed of cupcakes and Thai food at night. . . Well that’s how much I missed Baking/Cooking or at least writing about it here! And now that I’m back, I thought I’d start by posting something healthy. There’s a very wrong notion that healthy food doesn’t taste good and to be honest I’ve been there too. . . I ran for the hills whenever someone suggested salad for lunch and crinkled my nose in distaste whenever I read about substituting food with something else altogether! :/

And one fine day in the college cafeteria when me and the girls were having lunch and chatting, I absent-mindedly took a bite out of my friend’s lunch box when she offered. And my eyes flew open in surprise! It was delicious! And I was even more surprised when she told me that it was made out of soy chunks*! It was a life-altering experience!!! Well not so much, but yeah I can say that my aversion to (healthy) substitutes is now cured! :) Here’s the recipe!

 
*{Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content equal to that of meat.
TVP be made from soy flour or concentrate, containing 50% and 70% soy protein, respectively; they have a mild beany flavor. Both require rehydration before use, sometimes with flavoring added in the same step. TVP is extruded, causing a change in the structure of the soy protein which results in a fibrous, spongy matrix, similar in texture to meat. In its dehydrated form, TVP has a shelf life of longer than a year, but will spoil within several days after being hydrated. In its flaked form, it can be used similarly to ground meat. } -Wikipedia

Ingredients: (Adjust the ingredients according to your taste)

2 cups Soya Chunks
Oil
2 small Onions (chopped)
1 Tomato (chopped)
2-3 tsp Ginger-garlic paste
1 tsp Red chilli powder
2 1/2 tsp Garam masala
salt to taste
Coriander leaves (chopped) to garnish

Method:

Wash soya chunks thrice in hot water, drain and squeeze the water out.
Toss the chunks into boiling water and cook for 5 mins, drain and gently squeeze almost all the water out again.
Chop the chunks into bite size pieces (I used small chunks so I didn’t).
In a large colander heat 2 tbsp oil and fry the onions till translucent.
Add tomatoes and stir for a couple of minutes.
Add ginger-garlic paste, red chilli powder, garam masala and salt. Stir.
Toss the chunks in and stir. Add a little water if needed and mix till it all comes together.
Garnish with chopped coriander. Enjoy! :)

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