Triple Chocolate Brownies

Recipe Credits

Mrs. Roshini Mathan

Ingredients:

Dark Chocolate (or Compound) - 185 gm

Butter - 150 gm

Powdered Brown Sugar - 275 gm

Eggs - 3

Flour - 85 gm

Cocoa Powder - 40 gm

Cashews/Almonds/Walnuts (chopped) - 1/2 cup

White Chocolate Chips - 50 gm

Milk Chocolate Chips - 50 gm

Baking Powder - 2 pinches

Baking Soda - 1 pinch

Salt - 1 pinch

Procedure:

1.  Double boil the butter and dark chocolate until the chocolate melts completely.  Allow to cool.

2.  Preheat the oven to 180 degrees C for 10 minutes.

3.  Grease a baking tin and line the base and sides with butter/parchment paper with extra hangover on the sides so that it can be pulled off easily after baking.

4.  Sieve together flour, cocoa powder, salt, baking powder, and baking soda.

5.  Whisk together the eggs and brown sugar until creamy and fluffy.

6.  Pour the cooled chocolate mixture and gently fold it.

7.  Add the sifted flour little by little and fold gently until incorporated well.

8.  Lastly stir in the chopped nuts, white chocolate chips, and milk or dark chocolate chips.

9.  Pour the batter to the greased and lined baking tin and spread the batter into the corners and gently level it.

10.  Bake at 180 degrees C for 35 to 40 minutes or until a skewer inserted into the middle comes out clean (i.e. with some dried lumps).

11.  Remove and cool on a wire rack for 10 to 20 minutes.

 

12.  Pull out the hanging over butter paper for easy removal of the brownie from the tin.

13.  Cut into equal squares and allow to completely cool down.

14.  Store in containers until use.

15.  Soft, gooey triple chocolate brownies are best relished with homemade icecreams.  Slightly warm the brownie and serve icecream on top.  Serve immediately.

Notes:

I used an 8 inch square baking tin plus a 4 inch round tin to bake.  Acquired a thick brownie with soft base and crunchy top.  Got 9 pieces from the square tin and one small round brownie.

I used palm sugar 150 gm and 100 gm of powdered sugar as only these were available with me at the time of baking this recipe.  I was in a hurry to do it for a bake sale and just couldn't take pics of them.  Next time for sure.

Using baking powder, baking soda, and salt is optional.  The original recipe did not use them.

Nuts Millets Laddoo

Source:

Mrs. Lakshmi Nathan


Ingredients:

Millets (Varagu/Saamai/Thinai/Kuthiraivaali) - 1 cup

Mixed Nuts (Cashew, Badam, Pista, Walnuts, Peanuts) - 1 cup

Powdered Sugar - 1 cup

Ghee - 1 to 2 tbsp


Method: 

1.  Wash millets thoroughly and strain all of the excess water.

2.  Dry fry the wet millet in a iron kadai on medium flame for around 5 to 10 minutes until it dries up completely and puffs and pops up like pori.

3.  Dry roast the desired nuts separately in a pan and allow to cool.

4.  In a mixer, powder the puffed up millets.  Keep separately.

5.  Again in the same mixer, powder the roasted nuts.

6.  Mix this nut powder to the millet powder and also the powdered sugar and warm ghee.  Mix well with your fingertips until well combined.

7.  Run little by little in a mixer jar this mixture until the ghee oozes out and makes the mixture slightly wet and greasy and until all the powder mix is used up.  Transfer to a plate or a large bowl.

8.  Take around a tablespoonful of this mixture in your hand and press slightly to make laddoos.

Here goes the healthy, nutritious, and yummy nuts millet laddoos.  Store these laddoos in an airtight container.  The shelf life for these laddoos would be around 10 days but I have never had these last till then.  They vanish off faster.  An apt treat for your kids snack box.


Notes:

Use can replace sugar with jaggery or palm sugar (karupatti) or powdered panam kalkandu.

Cashew Laddoo

Source:

Mrs. Lakshmi Nathan


Ingredients:

Cashew Powder - 1 cup

Sugar/Jaggery/Palm Sugar (Powdered) - 1/2 to 3/4 cup

Ghee - 1 to 2 tbsp


Method:

1.  Warm ghee slightly.

2.  Mix cashew powder, powdered sugar, and the heated ghee together well until well combined.

3.  Run this powder mixture in a mixie jar once and make laddoos by pressing the powder mixture between your palm and fingers.

These healthy and yummy laddoos can be stored in an airtight container for at least a week.

Notes:

I got cashew powder readily in a nearby store.  You can dry roast cashews and powder in a mixer or blender and use for this recipe.

Panam kalkandu can also used as the sweetener for this laddoo.