Katharine Hepburn Brownies

Finally.....after a month, I'm back into my baking mode....*smiles*.....These holidays can do magic to your life---they can refreshen us and they can make us lethargic too!!Well, for me it was the last one....continuous holidays (first was my son's term break and then came the Dussera and Pooja hols) made me lazzzier.....Come next week and it's time for Diwali holidays...oh oh oh.....and a month later it's Christmas hols.....
Well...I don't blame the holidays for my laziness...there are other reasons too that made me stay away from baking and the most important was the frequent power failure....We had to face 8-10hrs of power-cut in the last month....Not that the situaton has changed, but it has improved...thanks to the Rain Gods.....
Now, once in baking mode, I decided to bake a brownie.....This time I didn't have to search for recipes, since I had this in my mind.....

Recipe Source: Baking-From My Home to Yours
All-purpose flour - 1/4 cup
Ground cinnamon - 1/2 tsp
Salt - 1/4 tsp
Butter - 100gms
Cocoa powder - 1/2 cup
Instant coffee powder - 2 tsps
Eggs, at room temp - 2
Castor sugar - 1 cup
Vanilla essence - 1 tsp
Walnuts, chopped - 1/2 cup
Chocolate, chopped - 115 gms

  • Preheat the oven to 325 F/160 C.
  • Butter a square baking pan and line the bottom with a parchment paper. Butter the paper and dust it with flour.
  • Sieve the flour, cinnamon and salt together and keep aside.
  • Put the butter in a saucepan and place it over low heat.
  • When the butter starts to melt, sift the cocoa over it and add the instant coffee powder.
  • Continue to cook, stirring, until the butter is melted and the coffee and cocoa are blended well.
  • Remove from heat and let it cool completely. Transfer the contents to a large bowl.
  • Using a whisk or rubber spatula, beat the eggs into the bowl one at a time.
  • Stir in the sugar and vanilla, followed by the dry ingredients, nuts and chopped chocolate. {Don't beat the batter too vigorously as it would add air to the batter.}
  • Scrape the batter into the baking pan.
  • Bake for 30-45mins. Once done, the brownie will be gooey but the top will have a dry papery crust.
  • Let the brownies cool for at least 30 mins.
  • Turn the brownies onto a rack and peel away the paper. Cool completely before cutting the brownie.




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