This is my 50th post and I wanted it to be special. This brownie is really moist and soft from inside and the choco chips gives a little crunchiness. Very delicious with little ingredients required.
Serves: 12 pieces.
1 cup soft butter.
1/2 cup white sugar.
1/2 cup all purpose flour (60 -70 Grams).
1/3 cup coco powder.
1 tea spoon vanilla essence.
1/2 tea spoon Baking powder.
1/4th cup milk.
1/2 cup choco chips.
Chopped almonds for garnishing (Optional)
Preheat the oven to (350 degree F) that is (180 degree C).
Grease and line 9 Inch round pan or a square pan and keep aside.
Mix the all purpose flour coco powder and baking powder and keep aside.
Grind the sugar in a grinder.
Cream the butter and sugar together using a electric hand mixer.
Add egg and vanilla essence to the butter and and whisk for 2 to 3 minutes on medium high speed till the batter is completely smooth.
Now add the all purpose flour and coco powder mixture in 3 addition In the creamed butter and egg Mixture.
The batter will look very thick to make the batter a little smooth add milk and mix for 1 minut on medium low speed.
Now add the choco chips to the batter and gently mix using a spatula or a wire whisk.
Pour the batter in the cake tin and smoothen the surface using a spoon or a spatula.
Bake in a pre heated oven for 20 – 25 minutes.
To check insert a toothpick or a knife in the center of the brownie and it will come out with little crumbs.
Cut the brownie in pieces and sprinkle some chopped almonds.
Cooking timing may differ from oven to oven.
Can be stored in air tight container for several days.
Thanks for reading.