Taste&Create event started by Nicole of ForTheLoveOfFood. This month for the ‘taste and create event’ Nicole had paired me with Dragon Musings. She is a mother of three children and involves her kids into cooking with her. Her ‘thursdays with kids’ are worth giving a look.
While exploring her blog I landed on these Brownies. The recipe asked for strawberries which I replaced with Cranberries, all the other ingredients were available with me, so I headed for these brownies. One can check the original recipe here.
This is the first time I was experimenting with brownies. I had been wanting to make the brownies for quite some time and have been collecting various recipes. Thanks to Dragon Musings, for making me dare these sweeties which are S’s favourite.
I completely agree to what Dragon Musings says about the brownies, in her words… “I have the most kick-ass brownies recipe in the world. It gets better the longer you leave it, which is great incentive not to eat the whole batch all at once,(though if you taste them still warm and squishy fresh from the oven (ok, half an hour cooled, so you don't burn yourself on the chocolate bits) you'll find it hard to believe they get better.) and it's so easy to change the recipe around to make different flavors”
Thanks a lot Dragon Musings for such a wonderful recipe. The brownie was crumbly externally and nicely gooey and chewy inside. The only problem I faced was that we had a power cut during the process of baking, so I lost the track of the baking time, so brownies had a little darker shade than the normal brownies but they tasted awesome….
While I write this post S is working in the office completely unaware of what is waiting for him at home….Will surprise him in the evening with these and some Vanilla ice cream, then will let you know his reaction….
I found the procedure quite simple, and to make it further simple I am providing the step by step recipe
Ingredients for the Brownie
185gms (6 oz butter)
185gms dark chocolate broken into small pieces
3 eggs at room temperature
1 1/4 cups caster sugar (I used ground sugar)
2/3 cup plain flour
1/2 cup cocoa
1/2 cup chocolate chips
1 tbsp vanilla essence
3/4 cup dried cranberries cut into pieces
1/2 cup raisins
Preheat the oven at 180C. Place butter and Chocolate in a metal bowl over a pot of simmering water, melt and stir in until smooth. Cool it.
Sift the flour and cocoa together.
Keep the raisins, chocolate chips and cranberries ready.
Place the eggs and sugar in a bowl and beat it with a whisk or an electric beater till light and creamy. Add the vanilla essence.
Fold through the chocolate and butter mixture.
Mix the sifted flour and combine.
Add Cranberries, raisins and chocolate chips, mix.
Pour in a 9 inch square pan and bake for 35-40 mins. Check with a toothpick, if it comes out clean, the brownie is done.
Cool and cut. Serve it with Vanilla Ice cream.