By Cherian Thomas

Chocolate Brownie

4.25 stars based on 7 reviews 50
By Cherian Thomas

This brownie is made from ghee(clarified butter) and can stay preserved for 2-3 days. The ghee gives the brownie a crusty top that makes it hard on the outside but soft and moist inside.

4 Servings
Flour 1 Cup
Chocolate powder ¾ Cup
Eggs 4
Baking powder 1 Teaspoon
Ghee 1¼ Cups
Cashew ½ Cup
Sugar 1½ Cups
  • Preparation Steps
  • 1

    Mix the flour and baking powder with a spoon and sieve it

  • 2

    Mix the chocolate powder to the above

  • 3

    Keep that aside

  • 4

    separate the egg whites and keep aside

  • 5

    grind the sugar into powder in a mixer

  • 6

    mix the egg whites and sugar with a beater till it becomes fluffy

  • 7

    keep that aside

  • 8

    Now mix the first set of chocolate powder, flour & baking powder with grated cashews, ghee and egg yolks

  • 9

    Once that is thoroughly mixed, add the egg whites + sugar mixture

  • 10

    Beat this well either by hand or with a hand blender

  • 11

    Preheat oven on 320F

  • 12

    Pour the mixture into a baking pan and keep it on the oven for 55 minutes.

  • 13

    Once it nears the baking point you will see the top crust getting hard and light brown and the edges separating from the tray.

  • 14

    Once baked, serve after cooling it

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