Years ago, when Monika Manchanda of Sinamon Tales
was experimenting with new recipes to add something new to her range of
customised bakes for Diwali, she thought up the Chikki Brownie. "It was
a thought that came to me in an instant and a quick test of the recipe
with my partner and I knew we had a winner on our hands," says
Manchanda. Today, the Chikki Brownie is such an integral part of her
spread at home for Diwali that her son insists no other form of brownie
quite hits the spot like it does!
Ingredients
- 100 gm dark chocolate
- 1/3 cup butter
- 3/4 cup sugar (equal parts brown and granulated)
- 1/4 tsp sea salt
- 1 tsp vanilla
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 heaped tbps cocoa powder
- 50 gm peanut chikki
- Preheat the oven to 180C and grease and line a 6-inch square pan with parchment paper.
- Melt the chocolate and butter in a double boiler or microwave.
- Remove from heat, add the sugar and salt. Mix well till combined. Set aside for 3 minutes for it to cool slightly.
- Sift the flour and cocoa powder together twice and set aside. Add the sea salt and mix well.
- Add vanilla and one egg at a time to the chocolate mixture and whisk till fully incorporated.
- Add and fold in the flour mixture in three parts.
- Pour the batter in the prepared pan.
- Crush the chikki and sprinkle on top of the batter.
- Bake for 30 mins at 170C. Let it cool completely before slicing.
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