Nims Chocolate Brownies

Nims as we called her, was a fabulous baker far before any of us had discovered the kitchen. She was thin, lanky and tall, and had an appetite that would make a lion blush. She'd devour her own brownies in gulps and not have an ounce extra to show for it.

Back when we were 12-13 years old her brownies were hot commodities. Baked once a week, she'd bring a batch over to class where it was a treat to be bestowed with one piece from the lot. The recipe was guarded like a state secret, where only the select few (Huma in this case…soul sister from another mother) were granted access. That's Nims, second row from top, standing on left, flanking the group that was Class 10 at the Convent of Jesus and Mary.



Again, that's her second from right, sitting front row. Huma, by the way, is dead centre second picture (2^nd row), arms thrown across Fatima Mazhar (left) and Mehreen Amjad (right).

Come the college years and six-years of continued friendship had earned me a privileged glance at the recipe. I confess back then, mine turned out awful. Burnt, tough and tyre-like, I had failed miserably at producing a decent batch.

A recent chain of emails between the lot revived an urge to eat those brownies again. Nirmala was far more obliging this time. The recipe was given to all and sundry…and today, I baked a batch after more than a decade.

I am pleased to report my second effort more rewarding than the first. Topped with a little chocolate syrup and dusted with cocoa, they even made picture worthy.


A feel-good indulgence that puts the 'C' in comfort eating, this is a sure-shot winner for a slow evening or a cool-winter night.

1 cup sugar
2 eggs
1 cup oil
2 ½ cups flour
¾ cup cocoa
1 tsp baking powder
1 ½ tsp baking soda
¾ cup milk, mixed with ¼ cup vinegar
1 cup hot water
1 tsp vanilla essence

Method:

• Sift the flour, cocoa, baking powder, baking soda together in a bowl.
  
• In a separate bowl whisk the eggs and the sugar together until it's a thick dribble.
  
• Fold in half the dry ingredients, then pour in the milk and vinegar (this should have curdled by now).
  
• Fold in the remaining dry ingredients
  
• Fold in the oil and the water (they'll mix!)
  
• Pour into a lined tin (15 inches by 8 inches) and bake in a preheated oven at 180 degrees centigrade for 25 minutes.
  

For those who aren't sticklers for chronology in a recipe, throwing everything together and mixing it all up with an electric beater works as well. Just remember, this recipe is for 12 year olds!

 

Nims is married now with two lovely children, a girl Zara and a boy Hashim. They keep her running in circles in the cool confines of her suburban home in Birmingham. She says she has hung up her apron for other maternal activities. But I always remember her young and carefree with a supply of goodies that even now, many years later, make my mouth water!