My prep is still ongoing for an impending travel and am looking forward for the change - new place, new friends and lots of new Restaurants :) But a hoarder like me finds it difficult to let go of my Stuff until I met Mr.S 'cause he is worse than me when it comes to hoarding especially his "prized" shirts - which I faint upon seeing...Gee
I never got to share the good news of winning Aliena's GiveAway from What's Cooking Today and Prerna's GiveAway from Indian Simmer . Thanks a lot Ladies for those Lovely Books, I loved the recipes and the new ideas it rendered - They are cherished and am grateful :)
Also over the weekend, I kept my promise to Mr.S to pay a visit to the restaurant "Oyster Bay" since my Review on the same and we were joined by our dear Friend Saji and her hubby Sanju. And I must say we had a great time enjoying the Food and the time we got to catch-up. The service was not rushed and our friends also enjoyed the lovely SeaFood Fanfare.
Adapted these from Food.com
For Brownie -
* Unsalted Butter - 180 gms
* Dark Chocolate Chips - 100 gms
* Powdered Sugar - 1 + 1/4 cup
* Cocoa powder - 1/2 cup
* Mascarpone Cheese - 1/2 cup
* Eggs - 4 nos
* Vanilla Essence/Extract - 2 tsp
* All Purpose Flour - 1/2 cup
* Salt - 1/4 tsp
For Dark Chocolate Ganache -
* Dark Chocolate chips - 200 gms
* Cream - 8 tbsp
* Butter - 2 tbsp
For White Chocolate Drizzle-
* White Chocolate - 50 gms
* Cream - 2 tbsp
2. In a bowl, beat the Eggs, Mascarpone and Vanilla Essence with a hand-mixer until it is pale yellow in color and smooth for about 3-4 mins.
3. Into the beaten Eggs-Mascarpone mixture, add the cooled and melted Chocolate-butter mixture and mix well. Finally fold the sifted Flour into the batter and mix well.
4. Pour the Batter into a well-greased 8 or 9 inch Pan and lined with greased Parchment/Butter Paper. Place the Pan in a preheated Oven at about 160 Degree Centigrade and bake for about 45-50 mins until the skewer comes clean when inserted in the middle of the Pan.
5. Remove the Pan from the Oven and let it rest for about 30 mins to cool down.
6. To make the Dark Chocolate Ganache - Melt the Cream, Butter and Dark Chocolate chips in a clean saucepan over a Double-Boiler and mix well.
7. Pour the Dark Chocolate Ganache over the semi-cooled Brownie and let it rest for another 30-40 mins to firm the Ganache.
8. Melt the White Chocolate and Cream over a Double-Boiler and drizzle over the Ganache laden Brownie before serving.
Once cooled to room temperature, the Brownie's can be refrigerated for 3 days and microwaved for about 30 secs before serving.
Verdict: The Texture is beautiful and would lull any chocolate Fanatic :)
This Brownie is going to Divya's Brownie Event at EasyCooking !!