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

ALMOND CAKE

 

ALMOND CAKE  

INGREDIENTS 

Maida - 2 cups
Baking Powder - 2 Tsps
Sugar - 1 cup
Milk - 1/2 cup
Oil - 3/4 cup
Eggs - 4
Vanilla Essence - 2 Tsps
Almonds - 1/2 cup chopped 

METHOD 

Preheat oven to 180*C for 15 minutes 
Grease and line a cake tin and set aside 
Beat eggs oil vanilla essence milk and sugar together in a bowl
Add sifted dry ingredients little at a time and mix well without lumps
Add in half of the chopped almonds and mix leaving the other half to garnish on top
Bake in the prepared tin for 35 - 40 minutes

Enjoy.  

Notes:

You can add chopped cashews or walnuts instead of almonds or even bake it without nuts.

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

WALNUT AND CHOCOLATE CHIPS BROWNIE

WALNUT AND CHOCO CHIPS BROWNIE

INGREDIENTS 

Flour - 1/2 cup
Eggs - 2
Baking Powder - 1/2 Tsp
Dark Chocolate - 60 gm
Softened Butter - 1 Tsp
Softened Butter - 113 gm
White Sugar - 1 cup
Coarsely Chopped Walnuts - 1 cup
Vanilla Essence - 1 Tsp 
Chocolate Chips - 1/2 cup

METHOD 

Preheat oven to 170*C for 15 minutes 
Grease and line a cake tin with butter paper 
Melt chocolate along with 1 Tsp butter 
Set aside the chocolate mixture to cool
Add vanilla essence to the cooled chocolate 
Sift flour and baking powder together and set aside
To softened butter add sugar and beat until pale and fluffy
Add in the eggs one by one and beat well
Add in the cooled chocolate and mix 
Add in sifted ingredients little at a time and fold 
Add half of the walnuts and chocolate chips and mix
Pour batter into the prepared cake tin
Spread remaining chocolate chips and walnuts on top evenly and lightly press
Bake in the preheated oven for 30 - 40 minutes 
Cool completely before slicing
Serve with vanilla ice cream drizzled with chocolate sauce 

Notes:
Timing might vary with different brands of ovens available in the market f
You can replace walnuts to almonds also use half the quantity of both nuts