A VERY HAPPY & PROSPEROUS 2017 to all my followers. Starting this New Year on a sweet note, though not completely but partially healthy.
Butter and Brownie is a match made in heaven. I have tried making these beauties using whole-wheat flour.



  • 200 grams Dark chocolate.(2bars from a 400gms Morde dark compound pack)
  • 150 grams butter (Can substitute with 3/4 cup olive oil)
  • 1&1/2 cup of powdered sugar
  • 1&1/4 cup of whole-wheat flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla essence

*Note all ingredients should be at room temperature.


  1. Pre-heat the oven at 180C for 10 minutes. Grease a 8 inch square or round cake tin and line with parchment.
  2. Using a double boiler method, melt chocolate and butter together and blend it well. Once done set aside for 5 minutes.
  3. Remove 1/4th cup of this chocolate mix and keep aside for glazing in the end.
  4. Now to the remaining mix, add powdered sugar, salt eggs, baking powder and vanilla essence. Mix thoroughly to get a uniform mixture.
  5. Sift half the flour into this mixture and mix to get a lump-free batter. Add 2-3 tablespoons of boiling water if required.
  6. Now pour this into the greased cake tin and tap it twice to remove bubbles.
  7. Bake at 180C for about 25 minutes or till the edges start to get firm or become one shade darker than the original batter colour.
  8. Once baked, cool on a wire rack for almost an hour. 
  9. After an hour spread the chocolate glaze and sprinkle chopped nuts or choco chips. Refrigerate for 30 minutes. Cut into 9 or 12 pieces and serve.


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