Wheat Flour Brownies ( Brown Butter Brownies) | Atta Brownies (VIDEO)

The classic brownies are rich, dark, chewy and fudgy, intensely rich with chocolate and a flaky top. That is what makes the brownies different from a cake or a fudge. This is what I was hunting down since long, and so I tried a lot of recipes, but those never matched my concept of a perfect brownie. This is one keeper recipe that I tried 3-4 times and each time, this has been so good that am in love with these flaky (crackly) top perfect brownies. The bake time is exact all the time and am so happy that these are made with atta (wheat flour). Also, wheat flour gets hidden in the amount of chocolate and you hardly make out the wheat flour in it.

These brownies are very rich with butter and chocolate but can't help it, if you would love to have a classic brownie at home. Any shortcut recipe to the original brownie never yields the same results and  kids aren't happy either as they don't get the same taste of shops. However, the store brought ones are not as healthy and I love these homemade wheat flour brownies. This recipe is very simple to put together, and you can try this anytime, referring to the video link below. Give this a try, am sure your kids will be more than happy !!

Preparation time ~ 20 minutes

Baking time ~ 20-25 minutes

Serves ~ 9 square pieces

Author ~ Julie

Ingredients

wheat flour 2/3 cups

baking powder 1/4 tsp  

cocoa powder dark 3/4 cup 

instant coffee powder 1/2 tsp

vanilla essence 1.5 tsp

coarsely powdered sugar, 1 1/4 cup

unsalted butter, 10 tbsp

eggs 2

salt 1/2 tsp

chopped dark chocolate 56 gms Or 2 ounce

VIDEO LINK- 

Method

• Sift the flour with baking powder twice and keep aside.
• In a pan, heat the butter until melted and lightly golden brown. Switch off flame and add salt, add coffee powder, add coarsely powdered sugar and cocoa powder. Mix well until the sugar looks dissolved and incorporated. Cool this mixture for 5 minutes.
• Pre-heat oven to 350 degrees F and then line an 8' square tray with parchment paper criss-cross ways.
• Then, crack one egg at a time in the butter mix. Whisk vigorously with a wooden spoon or spatula. Add vanilla extract,  mix. To this, add the flour in batches and combine well till you see no white streaks of flour in it. By now, the mixture should be only slightly warm. If not, cool slightly and fold in the chopped chocolate and mix well. 
• Transfer the batter to the prepared tray and level with a spatula. 
• Reduce oven temperature to 325 degrees F. Place the tray in oven and bake for 25 minutes. Check if done by inserting a toothpick and if come out mostly clean is done. A light crumb sticking is an indicator that brownies are perfectly baked, and the melted chocolate may also stick to the tooth pick. Don't wait for a clean toothpick when you bake brownies, it may be overbaked and anything that coats more than mostly clean on the tooth pick is under baked. Please refer to the video for the correct co relation of bake time.
• Remove from oven and leave the pan to cool on a wire rack. Once completely cooled, lift the edges of the parchment paper, and you see the perfect crackly top then. Cut the brownies using a sharp knife in 9 or 16 square pieces. Enjoy !!

  

NOTES

* You can add 1 cup of chopped nuts instead of chopped chocolate. Pecan or walnuts can be used.

* You can omit the chopped chocolate for a less calorie version.

* You can use all purpose flour too instead of wheat flour. But let me tell you wheat flour gets hidden in the amount of chocolate and you hardly make out the wheat flour in it.

* For a cake like fluffy brownies, add another egg too and for a dense, fudge like brownies, cook the brownies less a minute or two.

* I have used dark cocoa powder, others may not yield the same colour.

* You can cut the ingredients in half and make 8 piece small brownies. In that case, use a bread pan.

Loving these ?? Go ahead and give a try!!