My weekend has started with a sweet note.
Just finished baking a whole tray of these absolutely irresistible brownies. I couldn’t wait for them to even cool, they were absolutely yummilicious….
When I am baker shared cookies and cups recipe of the brownies, couldn’t resist the temptation to make them. After a week of just drooling over the picture, today was the day as I had nothing much to do and was craving a sweet. So voila…..
All purpose flour/ maida – 2 cups
Butter (melted) – 1 cup
Sugar – 1 ½ cups (original 2 cups)
Cocoa powder – ½ cup
Eggs – 4 nos
Vanilla extract – 1 ½ tsps
For the frosting:
Butter – ¼ cup
Cocoa powder – ¼ cup
Milk – ¼ cup
Powdered sugar – 1 ½ cups (original 2 1/2 cups)
Pre-heat the oven to 170 deg centigrade.
Grease and line a 9 x 13 inch tray with wax paper. Keep ready.
Using an electric beater whisk the melted butter and sugar.
Add the eggs one at a time, making sure to incorporate the egg completely before adding the next.
Beat well till the mixture is pale yellow.
Add the cocoa powder and beat again till completely smooth.
Pour in the vanilla essence and beat well.
Now, slowly add the flour and mix only till combined. Do not over mix after adding the flour.
Spread the mixture on the prepared tray and bake for 20-22 minutes.
While the brownies are baking, we can make the frosting.
Beat the butter, cocoa powder, milk and powdered sugar together till they are well combined. There should be lumps in the mixture. Keep aside.
Test the brownies to see if they are done. The skewer inserted will not come out clean.
Remove from the oven and allow it to cool for 10-15 minutes.
Spread the frosting on the brownie when it is warm. This helps the frosting to spread better.
Allow it to cool completely before cutting.
(I became too..restless and cut before it set completely, you can see the cracks)
Serve and ENJOY!!!
I reduced the quantity of sugar as I don’t like them too sweet. They were still yummy and fudgy.