I baked this strawberry topped double chocolate brownie last week for two cute kids. Their exams were just over and I decided to give them a brownie treat. I had some fresh strawberries and knew that the kids loved them. I prepared a hung yogurt and strawberry preserve dessert for them as well, but they were so glad with this cake that it was had like a meal (kiddie meal obviously) and the hung yogurt dessert had to be packed for them.
They just loved this double chocolate brownie, even before tasting it they were gushing over it's looks as I took the baking dish out of the oven. I loved to watch as they took second helping and licked the creamy thick chocolate sauce. I rarely get such expressive kids to be with me. Already looking forward to the next time.
We went in the garden after that, plucked tomatoes, knol khol, broccoli and uprooted carrots. Watched a few birds that happened to be there and spotted beetles and chameleons. Picked up some dry sticks and saw how they sound when we break them, the hollow ones sound different than the solid ones and a few more such games in the nature. The chocolate sauce was being licked now and then, it was placed on the dining table to lure them. I am smiling as I type this.
This cake is intensely chocolate, on the bitter side as dark chocolate normally is. You would love it if you are a dark chocolate lover. My brownies are mostly egg less as I have experienced that egg brownies become a little spongy and on the drier side. May be the recipe I have tried makes them like a brownie cake. This double chocolate brownie is made using yogurt.
all purpose flour 1/2 cup
whole wheat flour 1 cup
cocoa powder 1/2 cup
baking powder 1 tsp
baking soda 1/4 tsp
thick yogurt 1 cup
butter 3/4 cup
sugar 3/4 cup
pure vanilla extract 1/2 tsp
chopped/flaked/shaved dark chocolate from a large slab 1 cup or a little more if you wish
You can always use dark chocolate chips as well.
6-7 large strawberries to be sliced for topping. More to serve if required.
Mix the flours and cocoa powder with the baking soda and baking powder using a sieve or just fluff up using a folk. Keep aside.
Cream the sugar and butter together and then add the thick yogurt, whisk again to make it creamy.
Add the flour mix to this wet mix and fold in nicely, no need to whisk vigorously.
Grease a square baking pan (2 L capacity) and keep ready. Preheat the oven to 200 C for 5 minutes.
Mix the chopped dark chocolate to the batter and fold lightly again.
Pour into the greased baking dish, layer the sliced strawberries on top and slide the baking dish into the hot oven, on middle rack.
Bring temperature to 160 C and let the brownie bake for 30-35 minutes.
This can be baked in convection microwave oven as well, if you have been using a convection MW, you would know what temperature setting or wattage and how much time.
The skewer test wont be correct in this case as the melted dark chocolate flakes will anyways coat the skewer if inserted. So just watch the brownie to rise a little and then dehydrate on top.
This is how it looks when done. Few cracks, the top layer dehydrated. inside looks a little damp through the cracks and the strawberry slices are dehydrated yet soft.
Let it cool a little before cutting squares, serving warm with the creamy chocolate sauce is a great idea.
I had initially planned to serve it with vanilla ice cream and a chocolate sauce like this brownie I baked for a large gathering once. But the kids did not want any ice cream to dilute a brownie full of chocolate.
They loved the chocolate sauce more.
This thick chocolate sauce had a hint of salt that worked really well with the sweetness.
Recipe of the quick chocolate sauce with a hint of salt...
1/2 cup of cocoa powder
50 gm butter (amul)
a cup of full fat milk
3 tbsp sugar or more if you want the sauce sweeter (sugar can be added later to adjust)
1.5 tbsp of corn starch
pinch of salt
Mix the cocoa powder, corn starch, sugar, salt and use a whisk to mix them well, pour milk slowly and let it all become a slurry. You can cook this slurry in a pan on low flame but I microwaved it for 1 minute, whisked again and then microwaved again for a minutes to get a thick creamy custard like consistency of the sauce. Whisk well, and microwave again for a minute or 30 seconds, add the butter chopped in small cubes and whisk well to absorb all the butter. It makes a nice thick chocolate sauce.
The husband wanted a thin syrupy sauce the next day and I added 2 tbsp milk to it and heated again in the microwave. The syrupy sauce soaked the slice of cake well and became all gooey good.
See the extreme right picture in this collage.
Brownies can't be had alone, some good people around you, some sauce, some cream or ice cream.
Homemade is always better as we know what all goes into it and we can control the portion size too.
Good quality cocoa, pleasant bitterness from dark chocolate, fresh tang of strawberries and a hint of salt from the creamy chocolate sauce makes this brownie a burst of flavors.
Not just good old chocolate. A lot more to see into it...
This brownie is not for sedentary adults. Although the sugar is just enough to make it lightly sweet, there is enough flour to give you a sugar high. Butter is good so I wont frown at it.