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GOOEY AND FUDGY STRAWBERRY CHOCOLATE BROWNIES



    Weather was beautiful outside yesterday evening. Drizzling rain drops and popping rainbow was making me eager to whip up something quick and easy to enjoy this beautiful weather with my cuppa.


    Jumped up from the couch and hurriedly stepped down to the kitchen and my eyes went straight to the chocolate buttons in my pantry. The first thing that came up to my mind was, “ah I haven’t made my famous classic brownies in a while which are always my family and friends’ favorite!” Opened the fridge and pulled out the butter and eggs, and while I was grabbing them I saw a strawberry punnet and thought of putting it to a great use! Chocolate and strawberry is a classic combo and pairs so well...grabbed that to make them part of my classic recipe. Now brownie isn’t complete without adding a crunch of the nut, opened the freezer and pulled out the bag of pecans which I always stock up as they are one of my favorite nuts. Worked up the brownies batter and within in no time my gooey fudgy brownies were ready to gobble down...



    If you yearning to eat something indulgent but don't want to stand up in kitchen for hours to curb your cravings, this classic brownies recipe modified with strawberries is just the perfect one for you to try which will be ready in minutes...


    I’m sure you’re already drooling as who doesn’t love brownies - read the recipe down below!



    YIELDS: 9 large/16 small pieces

    PREP TIME: 15 minutes

    BAKE TIME: 30 minutes




    INGREDIENTS


    • 185g dark chocolate buttons ( you can use semi-sweet)

    • 125g butter, cubed

    • 1 cup caster sugar

    • 1 cup all purpose flour

    • 1 1/2 tsp vanilla extract

    • 2 eggs, lightly beaten

    • 3/4 cup pecan nuts, roughly chopped

    • 6-8 strawberries, sliced

    METHOD


    1. Preheat the oven to 180°C. Line 8x8 inch square baking pan with parchment paper.

    2. Bain-marie the chocolate buttons and butter together in a heat proof bowl over a pan of simmering water. Make sure your bowl is not touching the hot water.

    3. Remove bowl from the pan, add sugar and vanilla; stir to combine. Add lightly beaten eggs to the chocolate mix, stir to combine well.

    4. Gradually add flour to the chocolate mix, in three batches, fold gently to a lump-free batter. Fold in the pecan nuts. Transfer the brownie batter to the prepared pan, place sliced strawberries on top and bake in preheated oven for 25-30 minutes.

    5. Leave to cool in pan for 20 minutes. Remove from the pan and cut them into slices and serve warm with a dollop of ice-cream on top.


    COOK'S NOTES:


    • Bain-Marie is a technique of melting or cooking something over a pan of simmering water. You can also do this step in the recipe using the microwave, but I prefer to do it over a pan of simmering water.

    • Strawberries on top makes the brownies bit more gooey. The extra moisture which oozes from strawberries after baking makes them more moist hence they become more gooey.

    • Do not over bake your brownies if you feel after 30 minutes of baking they are still soft from the center. They will firm up slightly and will become fudgy once cooled down.

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    GLUTEN-FREE EGGLESS BROWNIES



      These rich, fudgy, gluten-free, egg-free and refined sugar-free Ragi (finger millet) brownies are guilt-free indulgent treats. Amazingly delicious and much more fudgy than the classical flour brownies. Experimenting with different ingredients and finding similar results of the traditional recipe could be challenging and chances are of failure in your first attempt, but to my surprise my first attempt was a great success. These are super fudgy and moist that your hand won’t stop at just one. I couldn’t resist myself from eating 4 slices in a row... yes you heard it right, “4 slices”!! Damn, they were simply irresistible, but was quiet complacent of the fact that I was digging into some guilt-free indulgence.


      These gooey goodness are made with Ragi flour, also known as finger millet, an ancient grain which is a powerhouse of nutrition. It helps control diabetes, weight loss, reverse skin ageing, and a great source of protein and calcium too. Try these and you won’t go back to your traditional brownies. It’s baking time!

      YIELDS: 16

      PREP TIME: 15 minutes

      BAKING TIME: 30 minutes

      PASSIVE TIME: 1 hour



      INGREDIENTS

      • 1 cup ragi (finger millet) flour

      • 1/2 cup oats flour

      • 1 cup brown sugar

      • 1/2 cup Greek yogurt, room temperature

      • 275g semi sweet chocolate chips

      • 150g butter, cut into cubes

      • 1 tsp vanilla extract

      • 1/2 cup pecan nuts, chopped

      For Frosting:

      • 125g semi-sweet chocolate chips

      • 3 tbsp sour cream, room temperature

      For Sugar Glaze (Optional):

      • 1/3 cup confectioners sugar

      • 2-3 tsp milk



      METHOD

      1. Grease and line 8x8” square pan. Preheat oven at 180° C.

      2. In a heatproof bowl melt chocolate and butter together over a double boiler until they are just melted, gently combine them with a spatula, and remove bowl from the double boiler.

      3. Add sugar to the chocolate mix, combine with spatula, let it cool for 2 minutes. Add Greek yogurt and gently fold to combine well.

      4. In a bowl, sieve ragi and oats flour and add half the quantity to the chocolate mix and gently fold them with a spatula. Add rest of the flours and fold to combine well. Add pecan nuts to the brownie batter and mix.

      5. Now pour the batter in the prepared pan and bake it for 30-35 minutes. Let it cool in pan completely, transfer on a tray or chopping board, upside down.

      To Make Frosting:

      1. Melt chocolate in a bowl over a double boiler, as it melts remove from double boiler and add sour cream; mix gently with the help of a spatula until it’s well combined and glossy.

      2. Let it cool down, about 5 minutes.

      3. Pour over the brownie block and spread it with offset spatula. Let the frosting set for an hour and cut it into 16 squares and serve.

      To Make Glaze:

      1. To glaze the brownies, mix together confectioners sugar and milk and make like a stream dropping consistency, drizzle over the set frosted brownies.


      COOK'S NOTES:

      • Check if your oat flour is gluten free if you're intolerant as they can often be contaminated in factories (though oat flour is gluten free).


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