You may have reached for brownies across café counters or picked them up at your local store. These bite-sized bits of decadence owe their existence to Bertha Palmer, an America business-woman, socialite and philanthropist. The story goes that brownies were created for Palmer after she requested a dessert – smaller than a piece of cake – for ladies attending the Chicago 1893 World Fair. These first brownies featured an apricot glaze and walnuts!
But the standard store brownies seldom come close to a batch baked fresh at home. To help you understand what we mean, we have in this recipe, a marriage of chocolate and Jamaican Blue Mountain coffee, designed to hit all the right notes on the taste-bud scale, and easy to make!
The famous coffee flavors both the brownies and their ganache topping, and you can give it a bit of Kahlua or Baileys Irish Cream essence by adding a teaspoon of the desired liqueur to the ganache. Ideally any coffee freshly ground will work for this recipe but the Jamaican Blue Mountain coffee is prized for its bold, clean flavor. However, good espresso beans and strong brewed espresso works well, too.
This recipe makes 15 brownies
- Oil to grease the baking tray
- Sugar 360 gms
- Unsalted Butter 220 grams
- Unsweetened Cocoa Powder 90 grams
- Finely ground (Blue Mountain ) Coffee Beans 20 grams
- Salt 4 grams
- Eggs 3 large
- Vanilla Extract 15 grams
- All Purpose flour 160 grams
- Pecan Nuts 95 grams
- Bitter Sweet Chocolate Chips 180 grams
- Freshly brewed coffee 6 tablespoons
The Spices Ingredients:
- 2 tsp Garam Masala
- 1 tsp Green Cardamom Powder
- 450 gm Thick Yoghurt
- 6 tbsp. Mint leaves chopped
- 6 tbsp. Coriander leaves chopped
- 2 Medium Onion (very thinly sliced, and golden fried, reserve some for Dum)
- 180 gm Ginger Garlic Paste
- 5 tbsp. Ghee (Not Clarified Butter!!)
- ½ Lemon Juiced
- A Pinch of Saffron
- A Few Drops of Kewra (Screw Pine) Essence
- A pinch of Garam Masala
- 4 tbsp Deep Fried Onions
- 4 tbsp Finely Chopped Coriander and Mint
- 30 ml Hot Milk (to soak the saffron strands)
- Clean Tea Towel
- Cling Film and Foil
- Combine sugar, butter, and cocoa, ground coffee, and salt in large metal bowl.
- Place bowl over saucepan of simmering water and whisk until butter melts and ingredients are blended (texture will be grainy).
- Remove bowl from over water; cool mixture to lukewarm if necessary (to help the cooling process keep whisking), then whisk in eggs and vanilla. Sift flour over and fold in.
- Mix in pecans.
- Spread batter in prepared pan. Bake brownies until tester inserted into center comes out clean, about 25 minutes.
- Cool brownies in the pan.
- Place chocolate chips in small bowl.
- Bring brewed coffee to simmer in small saucepan; pour over chips and stir until melted and smooth.
- Optionally add the Kahlua or Baileys, let ganache stand until cool and beginning to thicken, about 1 hour; spread evenly over brownies. (Can be made 1 day ahead. Cover; let stand at room temperature.) Cut brownies into 15 squares.
- In a deep and large heavy bottomed cooking pot, on a very low heat add 1tbsp of ghee and 3 tbsp the reserved oil from the fried onions, when the ghee melts add a 1 tsp of Shahi Jeera and the marinated Chicken.
- In the meanwhile add the rice to the boiling water, when the rice is 20% done which should be in 3-4 minutes, using a perforated spoon take out 1/3rd the quantity of rice and add to the pot where the Chicken is cooking.
- After another 4 minutes or when the rice is cooked 65% take out another 1/3rd and layer on top of the Chicken. Sprinkle some Kewra Essence and 1tbsp of the Coriander Mint mix and 1tbsp of fried onions.
- After another 4 minutes or when the rice is cooked 90% drain the remaining rice and add to the final layer in the pot.
- Don’t let the bottom of the pan burn, you could place the biryani pot on top of a thick skillet, or place it on charcoal with a bit of charcoal on top.
- The Biryani needs to be moist and the grain single and silky.