Mmmm Mumbai-inspired Chocolate Brownies

By Emma.

While we were in Mumbai, we wandered into the legendary Theobroma bakery. Aaargh actually we wandered in more than once and then took away some more brownies for train snacks (the sooner these Nepal treks start the better!!). Their chocolate brownies are so incredible that they inspired my hunt for the perfect chocolate brownie recipe and I think I might have found it thanks to this website. Worth the migraine!


Mumbai-inspired Dark Chocolate Brownies with Chocolate Ganache


Makes 16 brownies

For the brownies:

170 g caster sugar
170 g flour
150 g good quality dark chocolate, broken into small pieces
100 g unsalted butter
2 tbsp cocoa powder
1 tsp vanilla extract
3 eggs, at room temperature
Tiny pinch of salt

For the chocolate ganache:

90 g good quality dark chocolate
80 g singlecream (I used Amul cream – it is 25% fat)
15 g butter

For the brownies:

1. Preheat oven to 180°C.
2. Line a suitable baking tray (ex. 8 x 8 inch) with parchment paper.
3. Place a heatproof mixing bowl above a saucepan of boiling water.
4. Slowly melt the chocolate and butter in the mixing bowl. Stirring constantly to avoid the chocolate burning.
5. Once the mixture has melted, sieve in the sugar and cocoa powder. Whisk until combined.
6. Add one egg at a time, mixing well.
7. Add the vanilla extract.
8. Beat the mixture for about a minute over the heat, until the sugar is fully dissolved.
9. Sieve in the flour and salt.
10. Pour mixture into lined baking tray and bake for 25 – 30 minutes. Test baking with a metal skewer – the skewer should come out with a few moist crumbs. Beware of drying out brownies through overbaking!!
11. Let sit in pan for about 5 minutes, then remove carefully and leave to cool completely on a wire rack.

For the chocolate ganache:

12. Melt the chocolate and butter in a mixing bowl over some boiling water, as above.
13. Remove from heat and stir for 30 seconds to cool the chocolate.
14. Add the cream and stir well. Allow the mixture to cool to room temperature.
15. Spread the ganache over the brownies using a spatula.
16. Move to fridge to allow it to cool and then cut into squares.






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