Let’s get on to the recipe
Ingredients
Chocolate : 1 cup
Caster Sugar : 1 cup
Curd (Thick Hung Curd) : 1 cup
All Purpose Flour : 1/2 cup
Cocoa Powder : 3 tbsp
Baking Powder: 1 tsp
Vanilla Essence : 1 tsp
Method
• Heat butter and chocolate in a heavy bottom pan, to make a smooth chocolate sauce. Keep this at room temperature and allow it to cool down.
• Once the chocolate sauce has come to room temperature, take a bowl and cream together curd and sugar till it becomes light and fluffy. Do it with the help of hand whisker.
• If you are using the home made curd, then, you need to strain out extra water from it by hanging it in a muslin cloth for 5 minutes. Or else, you can use Greek Yogurt, as it is thick enough.
• Add chocolate sauce and vanilla essence to creamed sugar mix. Whisk it for about 1/2 a minute.
• Next add in All Purpose Flour, Cocoa Powder and Baking Powder and fold all the ingredients well. Try using Cut and Fold Method. If you don’t know that, worry not, mix in ingredients with help of spatula, but don’t over do it.
• Line a 8” X 8” square pan with parchment paper and transfer the brownie batter in it.
• Bake it for 35 -40 minutes at 180 degrees in a pre-heated oven.
• Once your brownies are baked, all them to cool at room temperature for about an hour and then refrigerate them for 2 hours. This would give sufficient time for chocolate sauce to set, hence, making it easier for you to cut brownie slices.
• Pro-tip : It’s summer time, temperature is already crossing 40 degrees, so keep brownies in refrigerator in an air tight container. You can always heat them in a microwave before eating.
• Hope you enjoyed the recipe.
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