Brownies

Srividya Dantuluri

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3 min read

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Aug 11, 2024

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Death by chocolate

1. Pre heat the oven to 170C and butter a 9X13 pan.
2. In a bowl take 1 cup butter at room temperature. Add 2 cups of sugar and melt in the microwave in multiple iterations and keep mixing in between. Stop when the sugar starts melting and leaving water. This procedure can be done on the stove too.
3. Add 1/2 cup Hershey chocolate spread to the same bowl and mix well.
4. Add 4 eggs and 1 tsp vanilla essence and mix.
5. Add 1.25 cups of cocoa powder and mix. Add 1 tsp coffee powder and mix.
6. Sift 1.5 cups of maida, 1 tsp salt, 1 tsp baking powder and mix gently. Fold in 200g finely chopped Morde Dark chocolate.
7. Bake at 170C for 27mins. Let the brownie cool and allow to set in the fridge for 2 hours.

Red velvet cheesecake brownies

1. Pre-heat the oven to 180C and prepare a 9X13 pan.
2. Add 1 cup melted butter, 6 tbsp cocoa powder, 1/2 tsp salt, 1 3/4 cup sugar and microwave repeatedly until the mixture turns slightly watery.
3. Add 4 eggs, 1.5 tsp vanilla essence, red color and mix.
4. Add 1 1/3 cup maida and mix well.
5. In a separate bowl, add 450g cream cheese at room temperature, 1/2 cup sugar, 2 eggs, 1 tsp vanilla essence and whip on slow speed.
6. Keep 1/3 cup batter and add the rest to the pan. Spread the cream cheese mixture on top. Now, take the 1/3 cup batter and add dollops of batter and using a stick create a pattern.
7. Bake for 30 mins until the center is cooked. Cool to room temperature and put in the fridge for 2 hours.

Lemon bars

1. Take the zest out of the lemons until it is about 3 tbsps. The best way is to use a peeler and peel the zest off and then tear apart the zest.
2. Take 3 cups of granulated sugar, add the zest and knead with your fingers. Set aside.
3. Pre-heat the oven to 175C. Prepare a 9X13 pan with butter paper.
4. In a bowl, add 2 1/2 cups of maida, 2/3 cups of powdered sugar, 1/2 tsp salt, 12 tbsp of melted butter and whisk well. The mixture turns crumbly.
5. Put the mixture in the 9X13 pan and spread with your fingers and press.
6. Bake the crust for 18 minutes, until the edges are brown.
7. While the crust is baking, in the lemon sigar from step 1, add 8 eggs, 1/2 cup maida, 1 cup lemon juice and mix.
8. After the crust turns slightly warm, pour the lemon mixture and bake for 30 minutes. The edges need to set and the center should NOT jiggle.
9. Take the pan out and leave to cool for 1 hour.
10. Refrigerate overnight and then add powdered sugar before serving.