Edited to add: Jai and Bee’s blog used to be a must visit for me and I have tried many many recipes from there. Unfortunately the blog no longer exists and I am going to have to remove the links. Jugalbandi you are missed 😦
I’m usually one of those people who drools over recipes, thinks of throwing a party to sufficiently showcase the labour that goes into actually trying it and after a while, the memory of whether or not I actually tried out the recipe is a blur…… this time it was different…I logged in this morning and did the usual trawling…. checked out jai and bee’s as usual…..pondered over the almond chocolate brownie…..fantasised a little about serving it at a party and the oohs and aahs that would hopefully follow…(consider the fact that baking is always a hit and miss for me…..more misses actually….), bookmarked the recipe….couldn’t get it out of my mind…..wrote it down in my diary…..shut the book but couldn’t get it out of my mind…..for the first time I rushed to the kitchen hours after reading a recipe and boy o boy!! the result is fabulous….even if I say so myself….thankfully I had all the ingredients on hand……..by the time the batter was ready the power was off so waited impatiently for a while and when the power came on again I popped it in to bake……the top was firm and the insides moist and perfectly gooey…..my mom had a piece and paid me the best compliment ever…she’s asked me to bake her one to take back with her when she’s ready to go back to bangalore……
I followed jai and bee’s recipe to the T, of all the brownies I have made (and there are 3 already posted on this blog) this one was the easiest and easily my best !! pardon the bragging…I just cant get over it!! Couldn’t slice the almonds so simply split them down the middle, and they browned a bit after baking….. after I post this, I am having myself another piece for dessert.
Since the Jugalbandi blog is now unavailable online, I am sharing the recipe here.
Chocolate Almond Brownies (Makes one 12X9 pan or a 10X10 square)
Sift together the following and set it aside
1 cup maida
1/2 teaspoon salt
In a heat proof bowl, add the following and heat till melted and there are no lumps
1 1/4 cup chopped dark chocolate
3/4 cup butter
To the butter and chocolate mixture, add the following and whisk till well mixed
3/4 cup brown sugar
1 tablespoon cocoa powder
1 teaspoon instant coffee powder
1 tablespoon coffee liquer or cognac (optional)
Once the mixture has cooled a little, add the following and whisk well
1 cup egg whites or 4 eggs add a little at a time and whisk well.
1 teaspoon vanilla essence
Gently stir in the maida, mixing to make a lump free batter. Stir in 1 cup choco chips. Pour into a buttered and lined 12X9 cake pan and smoothen the top with a spatula. Scatter 1/2 cup chopped or sliced almonds onto the top.
Bake in a preheated oven at 350F or 175 C for 25 minutes.
Cool completely in the pan before gently de panning and slicing into squares.