Chocolate and alcohol, it’s a no brainer, right? Right!
By Shuchi Mittal
These Brandy brownies turned out really moist and chocolaty. I mean chocolate and alcohol- it’s a no brainer right! Best part: they were made with whole wheat flour. I cut them into bite sized pieces, and served with a brandy cranberry chocolate glaze, just for some color. Comfort-icious!
- 200 gm dark chocolate (I used 75% cadburys semi sweet)
- 113 gm unsalted butter (1 stick)
- 1 cup wholewheat flour
- 2 tablespoons unsweetened cocoa powder (I used Hershey's)
- 3 large eggs
- ½ teaspoon vanilla essence
- 3 tablespoons brandy
- ¼ cup whole milk
- ½ cup packed brown sugar
- ½ cup baking chocolate chips (optional)
- ½ cup chopped nuts (optional- I am not a fan so I didn't add them)
- ½ cup dried cranberries
- 2 tablespoons brandy
- 50 gm baking chocolate pieces or 1 cup baking choco chips (60% dark or semi-sweet)
- Heat the butter and chocolate over a pot of boiling water till its melted and well blended.
- Remove from heat, add the sugar and cocoa, mix well and let it cool to room temperature.
- Once cooled, add the brandy and vanilla essence. Mix well and beat for a few minutes.
- Add in the eggs, one by one, beating well after each addition. Sometimes the mixture may curdle a bit when the egg meets the brandy, but don't worry, beat it well and it'll come back together.
- Lastly, add in the flour, milk, choco chips and nuts (if you're using them). Fold in the mixture till all ingredients are well mixed.
- Grease a baking tray and pre heat the oven to 350 degree F.
- Bake for 20-22 minutes, or till a toothpick inserted in the centre comes out clean. Do not overbake or the brownies will turn out dry.
- Cool and cut into small pieces.
- Soak the dried cranberries overnight in 2 tablespoons of brandy till they re-hydrate. Transfer them to a non-stick pan and cook them down for 1-2 minutes on medium heat -enough for them to become soft, but not enough for the alcohol to evaporate.
- Melt the chocolate pieces/chips in the microwave at high for 1 minute. Stir till all the chocolate has melted and is smooth. Dip each brownie in the chocolate and top with piece of the cranberry. Cool and serve!
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.