ROASTED ALMOND BROWNIES

Well, there are about a million ways to make your brownies and each of us enjoys it differently, some like theirs fudgy, some cakey, etc. and it all depends on the play of ingredients.

Here's how I make one of my favorites brownies, they are fudgy, nutty, and chocolaty. If you don't like almonds or have any sort of allergies, you can totally skip them or switch them with chopped chocolate or choco chips, walnuts, cashews, or any other topping you prefer.

Recipe Notes:

- Personally, I prefer brown sugar as it gives an intense flavor and decreases the calorific value of your favorite dessert.

- Use large eggs in this recipe, if you have smaller eggs, you can use 3.5-4 eggs as well.

- while handling dry ingredients (here, sugar, APF, Cocoa powder) , always, I repeat always, sieve them first to remove any lumps or impurities, it also helps incorporate air in them, called for recipes.

Ingredients:

1. 50 grams of butter

2. 180-200 grams of powdered brown/regular sugar. (I prefer brown)

3. 120 grams dark chocolate

4. 3 large eggs

5. 200 grams APF (all-purpose flour)

6. 4 tbsp (35-40 grams) of cocoa powder

7. 1/2 tsp baking powder

8. Lightly Roasted sliced Almonds

Method:

1. Melt butter in a pot over low heat. After the butter is melted completely, add in your chopped chocolate compound. At this point, you can also switch off the burner to avoid burning, keep stirring to make it smooth.

2. After butter and chocolate have been melted and mixed completely, add in your sifted powdered sugar, keep stirring while the mix is still warm, it will help melt the sugar.

3. After the sugar is dissolved in the mixture, remove it from the flame, let it cool a little bit. Add the eggs one by one i.e. break in one egg, mix it until completely dissolved, add next, mix, and then next.

4. Set this mixture aside, in a separate dry bowl, sift in your dry ingredients, APF, Baking soda, cocoa powder, mix them well.

5. Add your dry ingredients to wet in smaller batches, mixing them well together.

6. Pour the batter in an 8" lined tin, top it with roasted almonds(or any other topping) and bake at 180 degrees in preheated oven for about 20-25 mins.

7. After it's done, take it out on a wire rack, give a rest for 5 mins and dig in!!

8. Enjoy it warm with a scoop of vanilla ice cream on the side.