Mommy's brownie

The reason I call it "Mommy's brownie" is because this is her creation which she introduced at  her cake shop"Gourmet Delights". This is not the conventional chewy brownie but a hybrid between the fluffy chocolate sponge cake and the chewy brownie. Trust me, it's delicious and with a lot of practice, I've come somewhat close to bringing to it the original taste! So, it deserved a spot on my blog.

Preparation time: 20 min
Baking time: 28 min
Difficulty level: low
Serves: 8-10 people
Baking temperature: 360F

Ingredients:

Eggs – 4 (at room temperature)
Butter or Oil – ¾ cup (melted and cooled)
Sugar – 2 ¼ cups
Flour – 1 1/3 cup
Baking powder – 2 teaspoons
Cocoa - ¾ cup
Salt – just a pinch
Water – 1 cup
Semi-sweet or Bitter-sweet chocolate chips - optional


Procedure:

Grease an 8" round baking pan or an 8" bundt pan with butter or oil and dust with flour. Pre-heat oven to 360F. It generally takes 10 min for the oven to pre-heat. Break the eggs and lightly mix (do not beat). Keep aside. Sieve flour, cocoa and baking powder in a mixing bowl. In another mixing  bowl mix sugar and butter. Mix in the sieved mixture to the sugar - butter mix. Add the egg mixture to this. Add salt. Add water. Gently mix till all ingredients blend together. Pour the cake batter into the greased pan. Drop a few chocolate chips. Bake for 25 - 28 min. Prick a toothpick into the cake to check if the cake is done. The toothpick must come out clean  or with minimal crumbs. It is okay to take the cake out of the oven a few minutes before it is completely done because it continues to bake for a few minutes after too. Once the cake cools (30 - 40 minutes), flip it over a wire rack to allow cooling on either sides of the cake. Allow the cake to cool completely before icing it.

Happy Baking!

Tips:

• Use parchment paper on the bottom surface of cake pan to avoid the cake from sticking to the pan.
• If the cake seems stuck to the sides of pan, scrape the sides using a plastic spatula.
• For quick cooling of the cake, toss it into the freezer for 7-9 minutes.
• For more moistness, add half cup milk to the cake batter.