FUDGY BROWNIE

 FUDGY BROWNIE 

INGREDIENTS 

Flour - 1 cup

Cocoa Powder - 3/4 cup

Granulated White Sugar - 1 cup

Brown Sugar - 1 cup

Dark Chocolate Chips - 1 1/2 cups

Melted Butter - 1 cup

Vanilla Essence - 2 Tsps

Eggs - 3

METHOD

Preheat oven to 180* C for 15 minutes 

Line and grease a square baking tin

Sift flour and cocoa powder 

Combine white and brown sugars along with oil, beaten eggs and vanilla essence 

Mix well until sugars are almost dissolved 

Add in the sifted fry ingredients and fold in without any lumps

Fold in 1 cup of chocolate chips into the brownie batter 

Pour batter into the prepared baking tin and level the top

Sprinkle remaining 1/2 cup of the chocolate chips on top

Bake in the preheated oven for 30 - 40 minutes 

Slice into pieces once it’s come down to room temperature 

Notes:

Timing might vary with different brands of ovens available in the market 

If you want to have a gooey and fudgy brownie take cake tin from oven when it’s 30 minutes. 

I had only a cup of chocolate chips in hand so did not sprinkle chocolate chips on top.

You can use broken chocolate chunks instead of chocolate chips

I used dark chocolate chips.

PINEAPPLE JAM

 PINEAPPLE JAM

Pineapple -1 ( medium size )

Sugar - 2 cups

Cloves - 4

METHOD 

Grate or grind or cube pineapple chunks 

In a pan place in the ground pineapple and cook covered for five minutes in medium flame stirring in between or pressure cook for 2 whistles without adding water.

Add in the sugar and cloves

Stir till you reach the jam consistency

Cool at room temperature 

Store in air tight sterilised bottles

Notes:

Amount of sugar depends on the sweetness of the pineapple used

No preservatives or colours added

No essence added

Need not refrigerate for it will not get spoilt for upto 2 weeks

Can also be refrigerated and used