Saturday, 28 September 2013

Brownie points

Hi again,

So, It's been a month since I started the blog and I am glad I am still at it. My reputation is not one to be proud of when it comes to be at something for long. Well, I have my finger, toes and everything that can be crossed, CROSSED. I hope I can keep at this and make it better.

Last few weeks have been hectic at work, what with releasing special issues, shoots, messed up release schedules (working for a magazine isn't easy after all....lots of fun? yes. easy? no) so I have not been able to post as often as I would want to. But yesterday we released our last special issue before Pujas and I am guessing I'll have more time to tend to my blog.

Anyway, last evening when I got home, the first thing I did was bake some brownies. Isn't the fanciest thing to make, probably little kids could bake brownies, but I am comparatively new to baking and I am starting off with simpler stuff. So I baked these brownies that turned out great, gooey, a little sticky, with a thin thin crust and a little bitter too — just how I like it.

I was a little unnerved by the batter....I wasn't expecting it to be as thick, and sticky (and I had brownie batter stains all over, some stuck to my hair....Buddy, my dog, tried to get the crumbs out of home...I had to endure much pain). But at the end, all was well.


Brownies - Just how I like them 

Recipe inspired by Angie's recipe for Best Brownies on
The original recipe all had a frosting but I do not like frosting on my brownies. And I did play around a bit with the measurements. Worked for me.


Butter - 100 gms
Sugar - 180 gms
Plain flour - 100 gms
Cocoa powder - 50 gms
Baking powder: 1/4 tsp
Eggs - 2
Vanilla - 1 tsp
Pinch of salt 


STEP 1: Flour and grease your cake tin and keep (I used a 2 lb tin). Preheat oven at 175 degree centigrade.

 STEP 2: Heat and melt the butter in a bowl. Remove from heat and stir in the sugar.  Add the eggs one by one and combine well. Stir in the vanilla extract.

 STEP 3: Now stir in the cocoa powder, flour, baking powder and salt. That's how the batter should be — thick, gooey, one word YUM

  STEP 4: Spread the batter in the cake tin.

 STEP 5: Slide it into the oven for 25 minutes.
"The brownie tower the we must devour"


  1. Priyadarshini... I am handing you out a virtual cookie for this. My boyfriend was pestering me for a long time to make brownies. Thank you for the super easy recipe :-)

    1. He he I am so lemme know how they turn out.

    2. a delicious read! how can i make the same in a micro oven? instead of an OTG?

    3. Hi Pooja, thank you so much. I am not a big fan of baking in a micro oven...haven't baked brownies in a micro....but cakes take about 5-6 minutes on high...that is if you want it moist and gooey..or about 30 -45 minutes on convection mode. For brownies I think 4-5 minutes on high and rest for 3 minutes. (Keep your fingers crossed all the