Double Chocolate Brownies

So this last month for the 22nd, it was double chocolate brownies.

As you know, I bake something on the 22nd of every month in celebration of the arrival of our sweet prince. While its been something sweet for the past 11 months, I have moved on to brownies ever since pappu showed a deep attraction when I made them two months back. He eats them for breakfast, lunch and snack and whenever he needs one he goes to the fridge and says "bonieee". And so I have decided to bake brownies atleast once a month... Just for my sweet lil pappu chellam.

I get excited whenever I get that crackled skin on a brownie. Brownies are meant to be crackle-y atop and super fudgy in the middle and duper chocolaty with every bite. This recipe from Pastry affair is a keeper because it makes the best moist and fudgy brownies with just 4 tablespoons of butter.

Adapted from Pastry affair Prep time: 10 mins; Cooking time: 25 mins; Yields - 16 servings ~*What U Need*~ Butter - 4 tbsp Semi sweet chocolate - 4 oz, chopped Eggs - 2, large Brown sugar - 3/4 cup, packed Granulated sugar - 3 tbsp Vanilla extract - 1 tsp All purpose flour - 1 cup Baking powder - 1/2 tsp Chocolate chips - 1/2 cups, I used Hershey's special dark How I Made it: Preheat oven to 350 degrees F. Grease an 8x8 inch square pan and line it with parchment paper such that it overhangs the sides. Chop the chocolate. In a large saucepan, melt the butter and chopped chocolate over low heat until smooth. Remove from heat. Stir in the eggs, sugars, and vanilla extract. Fold in the flour, baking powder, and salt. Allow the batter to cool to room temperature and then add the chocolate chips. Transfer batter to the prepared pan and bake for 20-22 mins or until a toothpick inserted into the center comes out clean with a few crumbs. Cool completely and slice into 16 squares.

Yummy and fudge-y brownies ready!!!

So thats it Folks...
With Love,

Signs off!!!