Dark Chocolate Fudgy Coffee-Rum Brownie
It's hard to refuse this decadent and evidently rich brownie. It's a winner and no matter how many times you make it, your guests will keep asking for more! Since many of you viewed the story on Instagram and have been asking for the recipe. Here it is:
Tips before you begin:
- Irrespective of the texture of the final outcome, this won't fail you in terms of taste.
- I've controlled sugar portions in this very carefully and you can increase or decrease the portions according to your taste.
- Castor sugar can be substituted. You can opt for brown sugar, jaggery, coconut sugar. the varieties are endless. The taste will vary a bit accordingly.
- If you want a fudgy texture, like this one, the chocolate quantity should overpower the flour portions.
- Don't be worried if the batter looks a bit watery when you follow the instructions to the T. If you stir the batter gently and wait for a minute, the flour absorbs the excess moisture.
1 cup self-raising flour
A pinch of baking soda
A pinch of salt
200 gms Coverture dark chocolate bar broken into pieces
100 gms unsalted butter, cut into pieces
1/3 cup dark rum
1 cup strongly brewed coffee
1/3rd cup castor sugar
2 large eggs, beaten lightly
1 teaspoon vanilla extract
50 gms semi-sweet chocolate chips
2 tbsps cold milk
A handful of crushed walnuts
- Using the double boiling method, melt the butter and chocolate completely. Set aside to cool.
- Sieve the flour into a large bowl along with the baking soda and salt
- Add the beaten eggs and stir
- Add the melted butter-chocolate mixture
- Add vanilla extract followed by the strongly brewed coffee
- Add the rum, cold milk and stir
- Grease the baking tray with little butter and line it with parchment paper
- Pour in the batter
- Sprinkle semi-sweet chocolate chips and walnuts
Pre-heat the oven at 190 degrees for about 20 minutes. Put the baking tray in to bake for about 20 minutes. In fact, after 20 minutes, insert a toothpick and check. if the toothpick comes out clean, switch off the oven and remove the tray to prevent further baking (if left inside). If it's still gooey, keep for another 7 minutes and check with the toothpick again.
Do bake it and let me know how it turned out? Happy Baking!