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● 6 tablespoons butter (80 gms)

● 170 grams dark cooking chocolate, chopped (70% recommended)

● 3 tablespoons cocoa powder

● 2/3 cup caster sugar

● 2 eggs

● 1 teaspoon vanilla extract

● 1/2 cup all purpose flour

● 1/4 teaspoon baking powder

● Pinch of salt, ONLY IF you are using unsalted butter


1. Preheat the oven to 175℃. Grease a tin and set aside.

2. In a bowl placed over a pot of simmering water ( do not let the water touch the bowl - double boiler method ) combine the butter, chocolate and cocoa. Stir often until you have a smooth mixture. You could also do the same in a microwave. Let this cool while you get the rest of the batter ready.

3. Beat the egg, sugar and vanilla in a large bowl with a hand mixer on medium-high speed, till thick and pale, for about 2 minutes.

4. Pour the cooled chocolate mixture and beat on low speed to combine. Make sure the chocolate mixture is cooled enough to prevent the eggs from cooking.

5. Sift in the flour, baking powder and salt, if using.

6. Fold gently to combine. Pour the thick, glossy batter into the prepared tin and smoothen the top.

7. Bake for 15-18 minutes at 175℃ until the brownie has risen, formed a crust on top and a toothpick or knife poked into the center comes out with moist crumbs or even a tiny bit of batter. If you see a lot of uncooked batter , give it a couple more minutes in the oven, but don't let them dry out! They will continue to cook as they cool, so a little under-baking is essential for that gooey texture.

8. Let the brownie cool for about 20 minutes, cut yourself a piece, add a scoop of ice-cream and dig in!

Best made and eaten fresh, but they can be covered and placed in the fridge for 4 to 5 days and reheated as needed.

Happy baking!

NOTE : Make sure you don't overheat the chocolate. If the chocolate is almost melted through, but has some larger chunks still left, take it off the heat and stir vigorously. It will melt completely in the heat of the bowl itself.

-Diya Vasnad.

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