When you’re craving a fudgy, chocolaty treat but don’t want to commit to a large batch, these Katori Brownies are your answer. Perfectly portioned for a small serve, these brownies are rich, indulgent, and made without an oven, making them an ideal choice for quick celebrations or those moments when you just need a little sweetness in your life. The magic of these brownies lies in their texture. Each katori (small bowl) yields a brownie with a dense, fudgy center and a gorgeous crinkle top that cracks beautifully as you bite into it. The balance of sweetness is just right, ensuring that the chocolate flavor shines through without being overly sugary.
What makes this recipe truly special is its simplicity. No need for an oven—these brownies are cooked in cooker, making them accessible for anyone, anywhere. So, the next time you’re in the mood for a decadent dessert but don’t want to bake a whole tray, give these a try. They’re quick, easy, and the perfect sweet treat for any occasion.
WHAT YOU’LL LOVE ABOUT THIS
- Crinkle Top
- No Oven Required
- Small-Serve Size
- Fudgy Perfection
INGREDIENTS USED IN MAKING BROWNIE IN KATORI
BUTTER
Butter is the heart of any good brownie recipe. It adds richness and moisture to the brownies, giving them a tender crumb and a melt-in-your-mouth quality. When melted with chocolate, butter creates a smooth, velvety mixture that forms the base of your brownie batter. The fat in butter also helps to carry the chocolate flavor throughout the brownies, making each bite decadently delicious.
DARK CHOCOLATE
Chocolate is the star ingredient in these fudge brownies. Using high-quality chocolate ensures a deep, intense chocolate flavor. Whether you prefer dark, semi-sweet, or a mix of both, the chocolate you choose will define the taste profile of your brownies. Melting the chocolate with butter not only blends the flavors but also ensures a smooth texture in the final product. The chocolate also helps create that irresistible fudgy consistency that makes these brownies so special.
CONDENSED MILK
Condensed milk is naturally very sweet, so it acts as a primary sweetener in brownie recipes. It balances the bitterness of cocoa or dark chocolate, providing a rich, sweet flavor that complements the deep chocolate notes. The sugars in condensed milk can also contribute to the formation of that classic crinkle top on brownies, as the surface sugars crystallize during baking.
ALL PURPOSE FLOUR
All-purpose flour provides the structure that helps brownies hold their shape. The gluten formed when flour is mixed with liquid gives the brownies their chewy texture and helps them stay intact rather than falling apart. The amount of flour used influences the texture of the brownies. A small amount of flour leads to a fudgier texture.
COCOA POWDER
Cocoa powder intensifies the chocolate flavor in these brownies, making them even more indulgent. It also adds a bit of structure to the batter, helping to achieve that perfect balance between fudgy and cakey. Using unsweetened cocoa powder ensures that the brownies aren’t overly sweet, allowing the natural bitterness of the cocoa to shine through and complement the sweetness from the jaggery and chocolate.
EQUIPMENT USED FOR MAKING BROWNIES IN KATORI
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your no oven fudge brownies come out delicious!
I have used stahl cooker to bake my brownies
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to melt the chocolate as well.
I have used steel katori to bake my brownies
OTHER BROWNIE RECIPES ON THE BLOG
TIPS TO MAKE BROWNIES IN KATORI
- A heavy-bottomed cooker helps distribute heat more evenly, preventing the brownies from burning at the bottom. Ensure that the cooker is preheated properly before placing the batter inside.
- Keep the heat on medium to low. Too high heat can cause the brownies to burn on the outside while remaining undercooked on the inside. Slow and steady is the key to achieving the perfect texture.
- Place a metal stand and plate inside the cooker before putting the katories on it. This helps to create an air gap, ensuring even heat distribution around the pan.
- Allow the brownies to cool completely in the katori before eating.
- Feel free to add nuts, chocolate chips, or dried fruits to the batter for extra texture and flavor. Just fold them in gently before transferring the batter to the katori.
- 2 tbsp (28g) butter
- ½ cup (87g) dark chocolate
- ½ cup condensed milk
- 3 tbsp. milk
- ¼ cup all purpose flour
- 2 tbsp cocoa powder
- Spread a layer of salt at the bottom of a cooker and set it in medium low heat. Place a hollow stand and plate in the middle and cover the cooker with a lid. Let it preheat for 10 mins.
- Add butter and chocolate in a bowl and melt it in a microwave at 30 seconds intervals till completely melted.
- Stir in the condensed milk, mixing until fully incorporated. The mixture should be glossy and thick.
- Add milk to the mixture and stir well until everything is combined.
- Fold the dry ingredients- flour and cocoa powder into the wet mixture until you have a smooth, thick batter.
- Pour the batter in three 3-inch katoris, filling each one about ⅔ full to allow room for the brownies to rise slightly.
- Place the katoris inside the preheated cooker on the plate. Cover the cooker with the lid and cook on medium heat for about 20-25 minutes.
If you like my brownie in katori recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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