A long weekend literally means a sluggish mind. I am not joking! Instead of feeling refreshed, I feel totally tired. I wanted to relax the maximum but the three day break started with scrubbing the kitchen from top to bottom – not a good start, isn’t it? 😉 It took me around five hours to finish off the whole thing, thankfully the day was not so hot otherwise I wouldn’t have managed. After finishing it off, all I did was slouch on the couch till I slept off. On Friday, we had a long awaited family gathering, so I made a good enough batch of chicken cutlets. We had a nice time, especially renewing long forgotten relationships and getting to know people who I have never met before or have a fleeting remembrance. In this busy world life of today, everybody has a hard time keeping in touch with even their close family. The Prophet (PBUH) has said, “Whoever believes in Allah and the Last Day, let him maintain the bonds of kinship.” (Sahih Al-Bukhari) It was a good start, with some lovely conversations and even more amazing food and we are hoping to have meet-ups this way at least once a year, InShaAllah… 🙂 Yesterday, I had a little meeting with a school mate who is leaving for home for a year, and as expected, the kids bond so well and were off to playing without even bothering to disturb us in between our talks. So you can see, I did have a hectic weekend but I am happy, even though a lot of matters at the housefront stayed as is – read laundry, cleaning, etc. 😉
Moving on to the recipe for today, a few months ago, I gifted myself a lovely book called “Fat Witch Brownies“. Fat Witch happens to be a bakeshop in New York, that specializes in brownies, blondies and bars. This book has some amazing recipes that I was so tempted to try but as you can expect from American goodies, the amount of butter and sugar are quite high. Of course, what do I expect from decadent treats? 😉 After skimming through the book several times and drooling over the recipes, I finally decided to try these cakey brownies – the reason is obvious: limited butter! Hehe… The name simply justified these brownies – they weren’t fudgy or moist but they were more cake like, as you can see from the texture, but didn’t look like a cake at all! The kids found these amazing with a cup of milk and they loved this more than most of the brownies I have made, because they normally don’t prefer fudgy ones like I do… Hopefully I will be baking more from this book, thanks to a very good experience to start with… 🙂
- 80 gms butter
- 4 ounces semi-sweetened chocolate
- ½ cup sugar
- 2 large eggs
- 2 tsp vanilla essence
- ¼ cup full fat milk
- 1 cup all-purpose flour
- ½ tsp baking powder
- A pinch of salt
- Preheat oven to 180 degrees. Grease and flour an 8x8 inch brownie pan and set aside.
- Melt the butter and chocolate in a small saucepan. Allow to cool.
- Cream the eggs and sugar together. Add the vanilla and mix well.
- Add the cooled chocolate mixture and mix untill well blended.
- Sift the flour, baking powder and salt diretly into the wet ingredients.
- Fold in the batter till well combined.
- Spread the batter into the pan and bake for around 30 minutes till a toothpick inserted comes out with crumbs.
- Remove from oven and cool on a rack for 1 hour. Cut before serving.