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Triple chocolate brownies and a hectic weekend

It all starts with one ©Cookaroo
 If you’re lucky, some weekends are lazy and full of doing nothing. This weekend was nothing like that. Chock-o-block with not a minute to spare – by this morning I’d woken up with a fright about how the rest of the week was going to be.

There were chores to be done, bills to be paid, dinners to be gone for, and entertainment to be planned for my brother who’s visiting us this week. And let me tell you – pleasing siblings is a hard thing to do – especially if you’re the eldest.

Anyhoo the weekend was full of good food and lots of laughter and plenty of bonding. The boys went go-karting and played pool. We played plenty of indoor games –Life, Monopoly et al and generally hung with each other.

And on the bright side, this weekend was also a fun-filled baking weekend. We made home-made pizzas, baked a chocolate bundt cake and cinnamon rolls. I’m saving all this for posts later, because first, I want to post these uber decadent brownies.

These were made as a dessert option when we went to my grand aunt’s house for lunch one Sunday. She had made a kick-ass kheer and I, these brownies.

What makes them so decadent are the different elements of chocolate – there’s dark chocolate, white chocolate chips and dark cocoa in the brownies and it’s the milk chocolate glaze that takes it to a different level. A glass of milk or a tiny dollop of whipped cream – it’s like being in chocolate heaven.

I suggest, you only make these brownies when you have people over – otherwise you’ll land up eating the whole lot and that, believe you, me – is super dangerous.

Adapted from David Lebovitz’ Ready for Dessert available in India, UK and US 

Tripe chocolate fudgy Brownies with milk chocolate glaze


For the brownie
6 tablespoons (85 grams) butter, cut into pieces
225 gms  bittersweet or semisweet chocolate, chopped
3/4 scant cup sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
1/4 cup all-purpose flour
1 cup walnuts
3 heaped tablespoons of cocoa
1/2 cup white chocolate chips

For the glaze

200 grams milk chocolate chopped
100 ml cream

1. Preheat the oven to 350°F (175°C).
2. Line the inside of an 8-inch square pan with butter /parchment paper and butter the paper.
3. In a medium saucepan over low heat, melt the butter. Add the chocolate and stir by hand until it is melted and smooth. I normally melt the chocolate a teeny bit (about 1 and a half minutes) in the microwave to speed up the process and then add the butter to it.
4. Remove the pan from the heat and stir in the sugar and vanilla and cocoa powder until combined. Beat in the eggs by hand, 1 at a time. Add the flour and stir energetically for 1 full minute—time yourself—until the batter loses its graininess, becomes smooth and glossy, and pulls away a bit from the sides of the saucepan. Stir in the chopped nuts and the white chocolate chips
5. Scrape the batter into the prepared pan and bake until the center feels almost set, about 30 minutes. Do not overbake.
6. Let the brownie cool completely in the pan
7. For the glaze: Chop the milk chocolate. Heat the cream in a sauce. Pour over the chocolate. Stir till melted.
8. Pour over the brownies. Let it set (to speed it up bung the brownie in the freezer for 10 minutes.
9. Cut the brownie into squares.

Note: The brownies will keep well for up to 4 days and can be frozen for 1 month.

But ends with 45,000 calories ©Cookaroo

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  1. have bookmarked this..will make it sometime!!


  2. looks yummy :) and thankgoodness I have NO relative who can do this kind of magic :) and neither can I!

    1. Yes indeed! Keep up with the good work though - I wish I was in your shoes!

  3. Made these again & again & again..perrrrfect