Tumbler Brownies

Method

1. 1

   In a heatproof mixing bowl, add sugar, oil or melted butter, cocoa powder and salt. Place the bowl on very low heat or over hot water and stir continuously until the sugar partially dissolves and the mixture turns glossy and smooth. Take it off the heat and let it rest for 30–40 seconds.

   WaterSugarButterSunflower OilInstant Coffee PowderCocoa Powder

2. 2

   Add the eggs one by one to the warm mixture and whisk vigorously for 45–60 seconds until the batter thickens and looks shiny. Add vanilla essence and mix well.

   EggsVanilla Essence

3. 3

   Add the maida and gently fold until no dry flour is visible. Fold in chopped dark chocolate or chocolate chips if using.

   MaidaDark Chocolate

4. 4

   In a heavy kadai or pressure cooker, add salt at the bottom, place a stand or steel plate over it, cover and preheat on a low flame for 10 minutes. Grease a medium-sized steel or aluminium tin, pour in the brownie batter and level the top. Place the tin inside the preheated kadai, cover tightly and cook on a low flame for 35–40 minutes. Insert a toothpick into the centre; it should come out with moist crumbs. Switch off the flame and remove the tin from the kadai. Let the brownies cool completely for 45–60 minutes before slicing and serving.