After hogging on too many cakes and goodies during the months of December and January (my b’day, hubby’s b’day, Christmas, New year, our anniversary…..phew!) I had decided to not do anything fancy at all for the Valentines Day this year. Infact, it’s the same story every year. By February, we are exhausted of celebrating so many occasions one after the other. Therefore, I made a very simple meal on the 14th evening but did not feel right about not making a little dessert for hubby dearest. Eyeing the leftover slabs of margarine and chocolate in my refrigerator, I decided to whip up a quick brownie for us to enjoy after dinner.
This recipe is so simple yet makes an amazing brownie. Pair it with chilled vanilla ice-cream and oodles of chocolate sauce, and you have a very fancy-looking, delicious dessert on your hands. It’s a perfect recipe for the dinner parties and extremely easy to make at a short notice.
So, give this recipe and go and a belated Happy Valentines to all of you! ❤
1/2 cup of margarine, at room temperature.
Around half of a dark chocolate bar of your choice. (See the note at the end of the recipe!)
1 Cup of Sugar
1 tsp Vanilla Extract
¼ tsp of Salt
1 tbsp Cocoa Powder
1 tsp of coffee dissolved in 2-3 tsp of lukewarm water
A little over 1/2 Cup of All Purpose Flour
-Preheat your oven to 180 degrees C.
-Melt your chocolate by simply heating it in the microwave, for around 30-40 seconds. Set aside.
-In a large bowl, whisk together the sugar and margarine until fluffy.
-Add in your eggs ONE BY ONE. Beat very well again after each egg.
-Add the vanilla extract and the dissolved coffee solution. Beat again until everything is combined.
– Add the melted chocolate and whisk. You will get a delicious looking brown batter after this.
-Add all the dry ingredients and gently mix everything together until it’s all uniformly incorporated and there are no lumps. Don’t over-mix or over-beat the batter once you have added the dry ingredients.
-Pour batter into your greased or lined square baking-tin and bake for about 30-35 minutes (Baking time may vary for the different ovens). Remember, you want a brownie that is moist inside, so once the top of the brownie gets a firm, set crust, you have to constantly check that you don’t over-bake it lest it completely dries up on the inside. A toothpick inserted in the middle should come out with moist crumbs but not wet batter. Thus, adjust and be careful about the baking time accordingly. This is a very essential part of making a brownie! YOU DON’T WANT THE INSIDE TO BE COMPLETELY DRY AS IN A CAKE.
-Once your brownie cools down, cut into bars and serve with vanilla ice-cream or as it is! Enjoy!
-Speaking of the dark chocolate bar to use in this recipe or any other, there isn’t a specific brand I use in my baking. I just pick whatever chocolate bar appeals to me in the supermarket. Here I have used 4 blocks of a standard Lindt dark chocolate bar that we get here in Ireland! What you can do is- whichever dark chocolate brand you pick for you brownie or cake or cupcakes, first add only two melted blocks to your batter. Once u have added your cocoa powder afterwards with your dry ingredients, you can give your final batter a little taste. If it’s still not too chocolaty as per your taste, you can melt and add 1-2 more blocks and so on.There’s a risk of your batter turning bitter if u use too much dark chocolate at once. So I always add my chocolate in parts, with tasting it along the way.