Tag Archives: flour

Brownie muffins

19 Apr

That seems like an anachronism right? Brownie muffins? Well we all like brownies and muffins were so much easier to put in D’s school snack box, so I settled for this convinient marriage. Ideally the batter should be poured out in a square / rectangle tin, wait till it cools down and then cut into absolutely decadent, gooey and dense, rich brownies. In fact I suspect, some of that denseness and gooeyness is actually lost when you bake it as a muffin, but these still taste so good, that I am happy to take the liberty!

According to Wikipeadia, the brownie made its first appearnace in 1893 in Chicago, Illinois at an exposition. A chef at the city’s Palmer House Hotel created the brownies, in response to a request for a specific dessert for ladies attending the fair. It had to fulfill two criteria – smaller than a piece of cake and easily eaten from boxed lunches. These first brownies featured an apricot glaze and walnuts, and they are still being made at the hotel according to the original recipe! Little did the lady or the Chef concerned know, that they were creating a confection which will probably go down in history as the ultimate comfort food!


250 grams dark chocolate chopped

250 grams unsalted butter chopped

4 eggs

330 grams caster sugar (or regular sugar ground to a powder)

150 gm plain flour

½ tsp salt

150 grams walnuts (optional)


In a double boiler, melt the chopped chocolate and unsalted butter. In case you don’t have a double boiler, take 2 pans, one larger than the other. In the smaller one, fill water and heat, on top of that put the larger pan with chocolate and butter and melt them both with the steam.

Once the chocolate and butter have melted, you should get a smooth liquid, with no lumps. Keep aside and let it cool.

In a separate utensil, beat the eggs till fluffy. Then add the sugar till it comes together as a nice thick emulsion like substance.

Pour the cooled chocolate mixture into this. Mix the salt well with the flour. Add the flour mix to the egg and chocolate mixture and incorporate the flour completely. Always mix in the same direction. if you are adding walnuts (and do add them, they add immense texture and flavour to the muffin),  add them to the batter now.

Pour it into the muffin moulds and bake in a preheated oven at 180 degrees for 25 mins.

Leave it in the over for another 15 mins.

Unmould and serve with vanilla icecream and some chocolate sauce!

Bon Appétit!

P.S. Another brownie / almost like brownie recipe that I just absolutely love is the Kladdkaka. Its the Swedish gift to chocoholics  – a cross between a brownie and a lava cake, yum – and D’s Swedish friend’s mother used to make kladdkaka to die for! Pernilla did give me the recipe, but I am still struggling with converting decigrams, deciletres etc…maybe one day, sigh!


Mini tart cases

14 Apr

These are one of my favourite snacks to serve, er not to serve by themselves but to serve with all sorts of fillings! I usually make them a day in advance, then prepare the filling on the day of the dinner / lunch and voila an easy snack is done!

Now I know pastry is a huge detrrent, it used to scare the hell out of me, but over the years its become one of the easiest things that I know how to make. I guess what they say is right – practice makes perfect! Well dunno, how perfect the pastry I make is, but its not too bad.


150 gm plain flour (maida)
75 gm butter / margerine
a few tbsp of cold water


Cut butter into small pieces while still cold and then rub these pieces into the flour till the flour resembles bread crumbs.

Add water and mix till it starts to come together as a dough. Knead it for a minute and then wrap it incling wrap and then leave it in the fridge for 30 minutes.

Roll out a small piece of dough into a round shape and then use a cookie cutter to cut a round circle sligthly larger than the baking mould that you are going to use.

Butter the mould that you are going to use and then line the mould with the circle that you have just cut.

Now put these lined moulds into the fridge for half hour, this ensures that when you bake the pastry does not shrink. Of course the best way to ensure that is to use egg instead of water while kneading the dough but then in India lots of vegetarians don’t have egg even in cakes / pastries etc so I prefer using water.

After 30 minutes, take the moulds out and set them to bake in a pre-heated oven at 180 degree for 20 minutes. Take out and let them cool. Fill and serve with a filling of your choice!!

Bom Appetit!