One Bowl Chocolate Brownies: With Eggless Option: Upper Crust Cafe Style

Ummm!, Look what I baked today :)

Crusty on the top, soft and gooey inside....oh these brownies......!

Weekend just screams for brownies. No matter which part of world you are, having summer or winter, brownie is the thing that adapts to any circumstances. Cold night or a rainy, pour some hot chocolate sauce and you are all set. Sunny afternoon or scorching heat,   pop scoops of ice-creams and you are good to go. Thats what, chocolate doesn’t ask silly questions, it just understands.

Looking for more brownies recipes? Check these out:

Walnut Brownies

Eggless Banana Brownies

Ginger Brownies

Eggless Fudge Brownies

This is One Bowl Brownie recipe and thus you don't have to bother about the mess and washing those extra bowls and plates-bonus! I come from a small town in India, and I never knew about brownies, so during summer vacations when we visited naani ka ghar in Ahemdabad we used to taste all pastries, cakes and cookies that we saw on television.

If you have been to Gujarat you would surely know about Upper Crust, a cafe cum restaurant. It was there where I had brownies for the first time. Dense, moist and fudgy brownies served on hot sizzling plate, topped with scoops of vanilla ice-creams and generously poured chocolate sauce. One bite and it takes you to a place where chocolate dreams come true :) These brownies are sure shot attempt to those brownies ;)

Coming to today’s post. Yesterday Mr.Husband, to my surprise got some fresh roses. So it’s like summer in the house, colourful roses-red, yellow and pink sitting on the windows and corners my house making me feel alive and fresh. Just as a thank you I decided to bake these brownies. These are super chocolaty brownies and there are some variations you can do with this recipe (see notes).

These brownies stay well for 1 week so they are good to carry along while travelling. If you want, you can pack these brownies in some fancy elegant box and gift to your friends and relatives, nothing beats a homemade gift.  Having a summer party? Don’t know what to serve for dessert? Guests coming over? Whatever the question is, just bake these brownies and serve it as the last meal. Pair with ice-creams, chocolate sauce, nuts and sprinkles. These brownies, oh these brownies!

Author: Shweta Agrawal

Makes: 8-10

Ingredients:

Unsweetened Cocoa powder- 1/2 cup

Unsalted Butter- 1/2 cup

Sugar- 1 cup

Eggs- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Salt- a pinch

Method: 

Preheat the oven at 170C. Grease the pan. I used glass rectangle pan.

Take microwave safe bowl and heat cocoa powder and butter on high for 20 seconds. Let it cool for 15 seconds.

To it add sugar and mix. Mix till sugar is half dissolved.

Add one egg at a time and mix well and quickly. Add another egg and mix.

Finally add in all purpose flour, salt and fold. Just mix don’t over mix.

Add in chopped chocolate. Pour the mixture in the pan.

Bake for 30-35 minutes or till when toothpick inserted in between comes clean.

Cool on a wire rack for 30 minutes. Cut and store in airtight container for 1 week. Warm for 5 seconds in the microwave before you serve.

Notes:

I used 70% dark chocolate. You can use less bitter one as well. Even Cadbury dairymilk. I used Green & Black's Organic Chocolate Bar.
To make eggless brownies, mix 2 tablespoons of flaxmeal with 4 tablespoons of water. Set aside for 10 minutes and use. Read more about it here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa

Don’t let sugar dissolve completely in the batter because sugar caramelizes and gives you those chewy brownies. Use brown sugar for better taste.

You can use chopped nuts such as walnuts, almonds or cashews in the recipe.

Don't panic if brownies don’t rise-they are supposed to be like that.

Serving suggestions: 
Serve with milk or coffee.

Pair with vanilla icecreams or chocolate icecreams. Pop some nuts or sprinkles on the top.

Serve with hot chocolate sauce or caramel sauce. Dust some icing sugar or cocoa powder for extra touch.

You can also have it topped with whipped cream and chopped fruits such as strawberries, bananas or raspberry.

Ginger-Choco Brownies

There will be no person (I think) who doesn’t like brownies. They are so delightful and tasty. Among deserts chocolate is my personnel favourite and in herbs I like ginger a lot...And thus from my two favourites I thought of making Ginger- Chocolate Brownies and now I am all in love with this yummy dessert.

It tastes so great and heavenly, the two falvours compliment each other so well as if they are made for each other :)....Wanna  know how amazing it is then do make them :)

Ingredients:
1/2 cup unsalted butter, plus ½ tsp for greasing
75g dark chocolate, broken
1 cup caster sugar
2/3 cup plain flour/Maida
1/4 cup cocoa powder
2 eggs
1/4 tsp fresh ginger, grated
1/2 tsp vanilla

½ tsp ginger juice
1/2 tsp ginger powder
1/4 tsp salt
1/8 tsp ground cloves/ Long(optional)

Method:

Pre-heat the oven to 170°C and grease and line a square baking tin.

Melt the butter and chocolate together in a medium sized saucepan over a low heat. Remove from heat and allow to cool slightly.

Add all the other ingredients and stir until smooth. (Easy!!!)

Pour the batter into the lined pan and bake until set. I baked for 25 minutes.

Cool in the pan, and then cut them in size you desire.

Dig in and Enjoy!!