Growing up in New Delhi, I had a big, sweet tooth. I loved cakes and pastries. There was a bakery near our house (called BSP) that served excellent cakes, pastries, jujubes, etc. At home, my mother used to make a killer pressure-cooker cake with slightly crisp, brown bottom. In addition, we always had Indian sweet delicacies stashed in our fridge. Once in a blue moon did we crave for English desserts beyond a frosted cake, a creamy pastry or a cream roll. Of course, the homemade fruit custard made from a branded premix was very popular back then. Sometimes, we would have this custard at home. But brownies were unknown to us during our school days.
When I started working soon after my post-graduation, I came across a variety of after-office comfort desserts, thanks to my gang of good, ol’ friends. Post-work, all of us would often hang out in a bakery in Atta Market in Noida, relishing the newfound world of English desserts! The first time I had brownies was in a restaurant somewhere in Connaught Place, which served a fantastic Sizzling Brownie with Ice Cream. Soon, among my college friends, brownies became our go-to dessert for all occasions.
Then I got married and relocated to Mumbai. The love for Sizzling Brownie with ice cream continued. It was our weekend dessert for almost three years! I never baked brownies at home, until the year 2013. As a birthday gift, AN presented me with a nice DeLonghi oven. Those were the times when we lived in Hong Kong. The delight of baking began after that!
Those who tried my Dark Chocolate Brownies from those times, know that I am really particular about the quality of chocolate that I use for brownies. I go for atleast 70% cocoa solids. I often bake with Valrhona Couverture, but I heard that Lindt, Ghirardelli and Barry Callebaut are also good for the same. However, this time around, I picked up a few bars of Godiva dark chocolate from our recent Europe trip. So, when my 10-year-old son wanted to bake his first set of brownies with me, I used these Godiva chocolates to bake brownies that were not only finger-licking-good, but the ones etched with everlasting memories of the fun that we (mother and son) had together. Aditya thoroughly enjoyed his brownie-baking day at home. Yes, the kitchen was a complete mess that day, but never mind!
These Godiva Chocolate Brownies are different than my previously published Dark Chocolate Brownies recipe. While my Dark Chocolate Brownies had a much-coveted “skin” on the top, the Godiva Chocolate Brownies are darker, richer and fudgy. Although the taste and feel of these two kinds of brownies are different, both are my favourites. These Godiva Chocolate Brownies were totally addictive!
Godiva Chocolate Brownies
- Softened unsalted butter: 135 g
- Dark chocolate broken into small pieces I used Godiva for this recipe: 290 g
- Medium-sized eggs: 4
- All-purpose flour: 130 g
- Cocoa powder: 5 tbsp
- White chocolate: 45 g
- Milk chocolate: 50 g
- Demerara sugar: 300 g
- Vanilla bean sugar: 75 g
- Melt the chocolate and butter together in the microwave, taking care not to overheat. Don’t melt the chocolate completely in the microwave. When it is almost melted, take out the bowl from the microwave and whisk with a fork. It will melt into a glossy mixture. Let it cool down, but not completely.
- Whip the eggs and sugar until airy. Stop whisking this further at this point.
- Slowly add the chocolate-butter mixture. Keep whisking until all the chocolate-butter is incorporated.
- Sieve the dry ingredients together so that no lumps are there. Fold together into the wet mixture, taking care not to knock out the air
- Pour the mixture into an 8x12 inch baking pan lined with a parchment paper.
- Bake in the middle rack at 180°C for 35 min. Check if the top is almost dry. The brownie shouldn’t be jiggly or wet, otherwise bake for some more time (around 5–10 min).
- Cool the brownies to room temperature and then in the fridge for just 10 min, otherwise it will be very gooey to cut. Serve the brownies with vanilla ice cream.
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