Chocolate Brownie

Chocolate Brownie

This brownie is made from ghee(clarified butter) and can stay preserved for 2-3 days. The ghee gives the brownie a crusty top that makes it hard on the outside but soft and moist inside.


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  • CourseDessert
  • CuisineAmerican
  • Servings4 servings
  • Cooking Time2 hours, 30 minutesPT2H30M


1 Cup
Chocolate powder
¾ Cup
Baking powder
1 Teaspoon
1¼ Cups
½ Cup
1½ Cups


  1. Mix the flour and baking powder with a spoon and sieve it
  2. Mix the chocolate powder to the above
  3. Keep that aside
  4. separate the egg whites and keep aside
  5. grind the sugar into powder in a mixer
  6. mix the egg whites and sugar with a beater till it becomes fluffy
  7. keep that aside
  8. Now mix the first set of chocolate powder, flour & baking powder with grated cashews, ghee and egg yolks
  9. Once that is thoroughly mixed, add the egg whites + sugar mixture
  10. Beat this well either by hand or with a hand blender
  11. Preheat oven on 320F
  12. Pour the mixture into a baking pan and keep it on the oven for 55 minutes.
  13. Once it nears the baking point you will see the top crust getting hard and light brown and the edges separating from the tray.
  14. Once baked, serve after cooling it