Helloo All..It’s been a while since I have updated my news here..and God I do have a bunch to share 🙂
First of all, I would like to introduce Vedya, our little princess who came to this world on 18th October 2016. She is now 10 weeks old and constantly keeping us on our toes. The first few weeks had been very hectic, chaotic even. It was tough getting Aarav our active 4-year-old to adjust with all the events happening around him. And with all this, I really thought the blog would die!
But thank God I am back and it sure feels good.Thanks to my mom who is here to help me with everything. You will find a lot of her yummy nadan dishes in the coming days. And thank you, dear readers, for supporting and encouraging me! I apologize for not being able to reply to some of your comments for the past few months.
Another news is my recipes appeared in Vanitha Pachakam that was published in June 2016. And FWD magazine featured me along with few other fellow bloggers in their January 2017 issue. I am so grateful to the editors of both the magazines for these opportunities.
So why don’t we try something sweet and delicious like this yummy Brownie to celebrate all of this??? Enjoy this for now! I will be back with more………….. 😀
Wishing you all a very happy New Year! Hope this new year brings you a lot of happiness and may it stay the whole year!
Recipe Courtesy – Dorie Greenspan’s “Baking from my home to yours”
1. Unsalted butter – 1/2 cup, cut into small pieces
2. Unsweetened cocoa powder – 1/2 cup
Instant coffee, finely ground – 2 tsp ( I used bru)
3. Eggs – 2
4. Granulated sugar – 1 cup
Vanilla extract – 1 tsp
5. All purpose flour – 1/4 cup
Ground cinnamon – 1/2 tsp (optional)
Salt – 1/4 tsp
6. Walnuts or pecans – 1 cups, chopped
7. Bittersweet or semi sweet chocolate – 4 ounce, coarsely chopped
1. Preheat oven at 325 F. Line an 8 inch square pan with parchment paper or foil, butter the foil. Set aside.
2. Whisk the flour, ground cinnamon and salt together.
3. Put the butter in a medium heavy-bottomed saucepan and place the pan over low heat. When the butter starts to melt, sift the cocoa over it and add the instant coffee. Continue to cook until the butter is melted and everything is smooth. Remove from the heat and let cool for about 3 minutes.
3. Using a whisk, beat the eggs into the saucepan one at a time. Next, stir in the sugar and vanilla extract (don’t beat too vigorously). Add the dry ingredients, nuts and chopped chocolate. Scrape the batter into the pan.
4. Bake for 30 minutes, at which point the brownies will still be gooey but the top will have a dry papery crust. Transfer the pan to a rack and let the brownies cool for at least 30 minutes. Turn the brownies out onto a rack, peel away the paper and invert onto a cutting board. Cool completely before cutting into 16 squares. Wrapped well, the brownies will keep for 3 days at room temperature or frozen for up to 2 months.