Chocolate Brownie

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.

Servings: 4

Ingredients

1 Cup
Flour
¾ Cup
Chocolate powder
4
Eggs
1 Teaspoon
Baking powder
1¼ Cups
Ghee
—
Salt
½ Cup
Cashew
1½ Cups
Sugar

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

Comments

Deepak Prakash

Ahh, I have tasted this. Really good, though a bit more of the ghee taste than I would have liked. :)

Cherian Thomas

yea..the ghee was bit too much. actually it was a mix of butter and ghee and we couldn't fix on the quantity once it melted

Yousuf Aboobaker Sait

Looks delicious, let me know when you make this next time :)

Nirmala Prem

do you use chocolate powder (drinking chocolate) or cocoa powder?

Cherian Thomas

Drinking chocolate tastes better. the most important ingredient is ghee. don't substitute with butter. you wont get a crusting.

Neetu Shibu

...luks tempting!!!

Jojo Jose

Really tasty, the crispy sides and soft inside ...