Classic Walnut Brownies with Ganache & Chocochips | Celebration Season is in bloom

I am truly not a dessert lover but its ironical that i always enjoy making them in my kitchen. I think its the feel of dessert making which makes me create a new one every time in my house. Desserts need to be prepared with extra love and care. They ought to be. The aromas and the goodness of sweets. Aaaah! So alluring!!! 

Chocolates are an all time favorite. No age bar pls! One must never wreck a sublime chocolate experience by feeling guilty and once in a while a sinful indulgence is permissible. Helps you de-stress! ;) 

Today, i bring to you to a much awaited post. Its everyone's choice and love for all. You guessed it right, bang on! Classic Walnut Brownies...those extra gooey beauties with perfect chewiness are soo decadent. Absolutely IRRESISTIBLE!

Well, it was a day before Christmas when i happened to meet a friend over a cup of coffee at Cafe Coffee Day. As always, a coffee has to be accompanied with a cake! So we called for those beautiful looking brownies showcased at the billing counter. They looked absolutely DIVINE! One bite and i was hooked onto them. I decided the next post for my blog. 

These gorgeous fudgy bites are loaded with walnuts and dark chocolate. Warm it up before serving and unravel the real happiness. When everything appear dull & boring, lighten up your day with these sinful brownies and you will know how being in Food Heaven feels like.

The recipe make 9 brownie squares of 2 inch each.

Ingredients:-

For the brownies

115 gm White butter

50 gm Unsweetened cocoa powder

3 Whole eggs

220 gms Brown Sugar

1 tsp Vanilla essence

40 gms All purpose flour (Maida)

75 gms Chopped Walnuts

Unflavored Oil for greasing the pan

For Ganache Topping 

70 gm Dark Chocolate

5 gms White butter

40 gm Heavy Cream

For Garnish

2 tbsp Choco chips

50 gms White chocolate

Steps to follow:-

For Brownie

1. Line an 8 x 8 inch square pan with parchment paper all around the sides & bottom of the pan.

2. Grease the pan with little bit oil

3. Preheat the oven to 180 degree Celsius.

4. Melt the butter in a pan or microwave and stir in the cocoa powder.

NOTE: Mix well to avoid lumps

5. In a mixing bowl beat eggs, sugar and vanilla extract until light and frothy.

6. Further add the cocoa-butter mix and give a final blend.

7. Sift the flour into the mixture and fold in gently.

8. Add the chopped walnuts and transfer the brownie mix to the greased tin.

NOTE: The brownie batter will be very thick and you will need a spatula to spread it well in the tin. Smoothen out the surface with the help of spatula to ensure its at the same level everywhere.

9. Bake in the center of the oven shelf for 30 mins and check with a tooth pick for the doneness.

10. Do not overbake and once done remove from the oven and cool the tin before cutting into pieces.

For Ganache 

1. In a double broiler, melt the ingredients 'For Ganache' and ensure the mixture is lump free.

2. Let it cool for sometime.

Final Assembly of the Walnut Brownie

1. Spoon out ganache and spread it evenly on the brownies and let it cool down further so that it hardens a bit.

2. Spread the choco chips on the ganache

3. Melt the white chocolate in microwave and whisk it till lump free.

4. Allow it to cool for few more minutes and then fill it in an icing pen and swirl it on the top

Warm the brownies a bit for few seconds in a microwave before serving and enjoy the chocoliciousness. Absolute death by chocolate indeed!!

Duchess Potatoes..with a twist!

I have just returned from a heavenly retreat in placid hills of Kumaon. Long vacations are always rejuvenating! Especially if they are with your loved ones. Its so much of a joy to share pleasure moments with your folks. Uninterrupted chats on long drive, stopping by a breathtaking view & posing for some random shots and for sure, needless to say, the debates over food menu when stopped off at roadside restaurant for a scrumptious family meal. Aahh!! Sounds so amazing. Infact just a thought of it is so reinvigorating! There's a wonderful quote which truly reflects my idea of vacation. 

There’s nothing quite like big, family style dinners filled with good wine and conversation - Anonymous

Well, my idea of a true vacation is incomplete if it has no good food memories. I hail from a family of foodies and fortunately have been married to a true epicure who as well descends from a family of gluttons...We talk, breathe, cook, eat and just loooooove food. Period. Nothing else can dare to take precedence whens its FOOD on our mind.

So, vacations, gets you near to the Family, Food and Nature. Blissss! But to be honest its the time when i sincerely miss my Kitchen. So today, when i got back, i had this urge to dream up a delicious snacker, 'Duchess Potatoes'.. and it certainly gave a kick start to my day.

Potatoes, are unanimously, everyone's favorite. We Indians have this unusual practice of including these lovelies in most of our dishes. Reflects our love for them in true sense. Today, some potatoes in my kitchen got lucky to be a part of my culinary province, in a rather special way. 

Ingredients:-

3 big potatoes
1 egg yolk
2 tablespoon butter
1/2 tsp carrom seeds
1 or 2 finely chopped green chillies
Plenty of freshly ground pepper
1 whole egg (for the egg wash)
Chopped spring onions for garnish

Steps to Follow:-

1. Boil the potatoes in a pressure cooker upto 3-4 whistles.
2. Once soft and pliable, drain the potatoes and set aside to cool slightly.
3. Once the potatoes are no longer hot to the touch, peel of the skin and mash them ensuring there are no lumps or any uncooked hard piece.
4. Add the egg yolk, butter, carrom seeds, salt, pepper and green chillies and vigorously mash again.
5. Preheat the oven to 190 degree celcius and line a baking tray with parchment paper (do not grease).
6. Put the mashed potatoes in a piping bag fitted with a large star nozzle.
7. Pipe the potatoes into 3 inch round fancy circles on the parchment paper.(Just like you do it while icing a cake or cupcakes)
8. Once all the potato mix has been piped, refrigerate for upto 60 mins, wrapped in a cling foil.
9. After an hour, whisk the whole egg with a fork and gently brush over the potatoes
10. Bake the potatoes for 25-30 minutes at 190 degree celsius or until you see them browning along the ridges.  
11. Remove from oven, garnish with chopped spring onions and serve immediately with your choice of tangy spicy dip

I served my Duchess potatoes with a spicy Harissa dip as it best complimented the simplicity of the delicacy. The recipe for the dip can be found here. 

So here's toast to the much cherished food memories and good times spent with our dear ones. 

Adios!