Friday, 23 May 2014

Eggless Chocolate Brownie

I made this delicious Egg less Chocolate Brownie as my brother is staying with us for the weekend. Last time, I made him sizzling brownie which he very much enjoyed, so it's a new variety this time. Writing this post as my brownie is out of the hot box to cool down. In the first ten minutes itself, chocolate filled the air, now I could not help, but notice the texture and firmness of the delicious piece lying on the table. Can't resist any-more, so I am leaving behind the tasty chunk to cool down and continue framing my post from my laptop workspace.

Roasted almonds and cashews are definitely bringing in a lot of crunch and taste. I have topped brownie with icing sugar and sprinkles. It's ready to be cut and served warm. I doubt if I can get few shots for the post as my hubby has arrived home!!!

Recipe Category: World
Preparation Time:  20 mins Baking Time: 30 mins Serves: 10 squares
All Purpose Flour 100 grams
Baking Powder 1 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Cocoa Powder 1 tbsp
Dark Chocolate 60 grams
Butter (Unsalted) 35 grams
Water 50 ml
Castor Sugar 20 grams
Condensed Milk 100 grams (1/4 tin) 
Vanilla Essence 1/2 tsp
Roasted Nuts  to mix and top
(Almonds, Choco Chips, Cashews, Walnuts)

Method of Preparation:
  1. Pre Heat the oven. Roast the nuts required. Now, Take two sheets or newspaper, on one paper place the flour shifter, add all purpose flour, baking powder, choco powder and baking soda. Sift fully for three times. Cover and keep it aside.                                                                                                

  2. Take a microwaveable glass bowl, add chopped dark chocolate, then chopped butter and water. Microwave for 1 minute in HIGH(100%).
  3. Using a spatula, just whisk the chocolate liquid once. Add sugar, condensed milk and vanilla essence. Mix well.
  4. Fold in the sifted flour little by little until you have a smooth batter.  
  5. Add the roasted and chopped nuts. Fold it gently into the batter or you can top this in the batter after pouring in the brownie tin. Grease the brownie tin with butter / oil.                    
  6. Keep butter sheets completely covering the inner and sides of the brownie tin. Grease the butter sheet also with butter / oil. Sprinkle baking powder on the surface. Now the tin is ready for the batter.Transfer the brownie batter into the greased tin.    
  7. Place the brownie tin in the middle rack and bake at 200 degrees C for 20 minutes and then replace the tin in the bottom and bake at 180 degrees C for 10 -15 minutes. Check with knife / tooth pick by inserting in the centre. If it comes out clean, its done else leave it for another 5 minutes.Let it cool for at-least 30 minutes in the tin. Remove from tin. Store in air tight container. 

  • I always make less quantity, you can double the recipe according to your tin size. 
  • No need to whisk the batter too much, as we don't require the brownie to raise as like a cake.
  • Don't have the batter for long, use it within half an hour. 
  • Always keep the chocolate out before 24 hours from the fridge. Best stored at room temperature. 
  • I have added cashew and almonds, you can also add walnuts, chocolate chips.Variations are endless.
  • Use a pinch of salt if using unsalted cooking butter.
  • Serve warm. 

Equipment Used:
  • 4x4 inch tin
  • Butter sheet
  • Spatula
Picture: Eggless Chocolate Brownie topped with Icing sugar, sprinkles and colourful sugar coated jelly candies. 

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