Chocolate Brownie with History of Brownie!

Before Coming to the Recipe Let me Tell You The History Of Brownie!
The History Of Brownies:
Origin: Boston (USA), Early 20th Century (1905).

• • • • The invention of culinary dishes can be complicated, and the brownie is no exception. Some myths state that a chef accidentally added melted chocolate to some cookies, or was making cake but didn’t have enough flour; still others say that a housewife in Bangor, Maine, forgot to add baking powder to her chocolate cake. But most evidence points to one source: Chefs at Chicago’s Palmer House Hotel, who created the tasty treat for the World Colombian Exposition of 1893.
      • Evidence points to Fanny Farmer, in 1905, adapted her chocolate cookie recipe to a bar cookie baked in a rectangular pan. (The brownie is classified as a bar cookie rather than a cake. That’s because brownies are finger food, like cookies, and cake is eaten with a fork).
      • There are thousands of recipes, both Cake types and Fudge types. Either is perfectly correct and delicious. It’s easy to see that the brownie got its name from its dark brown color.
      • The first known recipe for chocolate brownies called Brownie's Food a Maine community-sourced cookbook, in 1899. The recipe features chocolate, flour, milk, baking soda all the relevant parts of a brownie.
        
      • Then, in 1904, The Club of Chicago published a cookbook with a recipe for Bangor Brownies. Finally, in 1906, Farmer published an updated version of her cookbook that included a Blondie recipe and a brownie recipe, both called brownies. After that, the recipes started spreading nationally, and eventually, brownies conquered the world!

Recipe:
Unsalted butter                        60 gm
Dark chocolate                        75 gm
Refined flour                           50 gm
Eggs                                        01 nos
Castor sugar                            50 gm
Chocolate chips                      50 gm
Cashew nuts                            20 gm
Almonds                                 25 gm

Method of Preparation:

1. In a double boiler mix the butter and chocolate together and keep a side
2. Mix eggs into a large bowl and add castor sugar, whisk the eggs and sugar until they look thick and creamy
3. Pour the cooled chocolate mixture over the egg mixture, and then gently fold together with a rubber spatula and fold with flour.
4. Pour the mixture into the prepared tin, spread it evenly to the corners and sprinkle chopped cashew nuts.
5. Place the tin in the oven of 200 C and bake it for 20 – 25 minutes.
6. Cool, cut and serve it dusted with icing sugar or cocoa powder.

Thank You, See you in the Next Recipe!