Sinfully Decadent Egg less Chocolate Walnut Brownies

2015 is here and already more than half of January is over. Every year it feels the same - there is so much excitement about the new year, but soon it wanes. The calendar changes, but the days, the chores are the same and soon, we are back to the same old life. But, does that mean we should not be celebrating? Definitely not - life is all about celebrating the small things in life - however mundane they may seem. And new year comes only once a year. So, it is definitely worth celebrating.

So, I decided that the first post on this space this year should be something that signifies celebration. And to me brownies fit the bill perfectly well. I am a self professed brownie lover. I have already shared some brownie recipes here, so do check them out too.

The brownie recipe I am sharing today is adapted from here. I have made some changes in the measures of the ingredients and the process of preparation so that it turns out less cake like and more fudge-y.

So, let's hop on to the recipe now.

Sinfully Decadent Egg less Chocolate Walnut Brownies

Yields 9
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
130 ml milk
80 gm butter, at room temperature
1/2 tin condensed milk
1 tsp coffee
1 tsp vanilla
3 tbsp walnuts, chopped
125 gram dark chocolate

Process:
1. Grease a 7" square pan. Preheat oven at 180 C.
2. In a large bowl shift the flour, baking powder, baking soda and instant coffee.
3. Melt the chocolate in a microwave or by using double boiler method. To it add the butter, condensed milk, vanilla and milk. Stir nicely so that the mixture is uniform.
4. Now add the dry mixture into the wet mixture and whisk nicely to form a uniform batter.
5. Pour the batter into the greased tin. Sprinkle chopped walnuts over it.
6. Bake in the preheated oven for 30 to 35 minutes. To check if it is done, insert a toothpick in the middle. If it comes out clean then it is done.
7. Let the brownie rest in the pan for at least 10 minutes.
8. Once it has cooled down, slice and eat. Enjoy!

Note: I baked it a 6" square pan and that is why the middle of the brownie is a bit wrinkled. Using a 7" square pan will be a better idea.

Thank you for stopping by! Cheers!

One Bowl Eggless Brownies

I had baked these brownies during the last weekend. It was a long weekend and hence a time for good food. I had been on a very plain diet for a long time due to my illness and now when I am feeling 100% fine, I wanted to indulge in my favorite thing - 'Chocolate'. What else is better than a brownie if you want something chocolate-y! Right, but I was not really in a mood to wash a sink full of utensils. That's when one bowl egg less brownies were born.

Long weekend also means some short trips, provided the weather is good. God must have heard my cribbing about the persistent bad weather and hence blessed us with a gorgeous sunny Saturday. We went for a day trip to Bray, a small seaside town in county Wicklow. Details about the trip will need another post but, I can't help sharing a picture of the day here.

Isn't it gorgeous?

Coming back to the brownie recipe, you will need:

One Bowl Eggless Brownies

Ingredients:
1 1/4 cup AP Flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 cup sugar, powdered
1/4 cup sunflower oil
3/4 cup low fat yogurt
1 tsp vanilla essence
1/4 to 1/2 cup milk
3- 4 tbsp chopped nuts( Optional, I used hazelnuts)

Process:
1. In a large bowl shift the AP Flour, cocoa powder, baking powder and sugar in a large bowl. Whisk them till they are evenly mixed.
2. Preheat the oven at 180 C and grease and dust a 9x9 inch square pan.
3. Make a hole in the center of the flour mixture and add in the oil, yogurt, vanilla and half of the milk. Using a whisk or a spatula mix to form a spreadable batter. Add more milk if needed.
4. Pour the batter into the tin and spread it evenly. Bake it at 180 C for 35-40 mins. Cool it for 10 minutes before slicing.

Enjoy them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Linking it to ShowCase - Dessert

Thank you for stopping by! Cheers!

Eggless Chocolate Brownies

My first memories of having  brownies dates back to my college days. There was (in fact its still there) a restaurant in Guwahati named JBz which served sizzling 'Brownie with vanilla ice cream and chocolate sauce'. Oh Boy! Having that dessert all for myself was sheer indulgence! I used to savour each bite and even today when I think of it, it sets my mouth water!! But, in those times, I had never once thought of finding out how to make it, cooking was never my cup of tea! But neccesity is the mother of invention and now that I have developed a liking for baking, I keep trying new recipes.

This recipes comes from Nita Mehta's book which I borrowed from my elder sister on my last India visit. I had made it once for our girl's get together. But, that time I had baked it in an about less than 7" square cake tin and it puffed up and was more like a cake. Never the less it was tasty. Last week, I was in a mood of baking and tried these brownie again. This time in a 9'' square cake tin and they came out well. Moist and fudgy and it was great when combined with vanilla ice cream and chocolate sauce.

Here comes the recipe:

Eggless Chocolate Brownies:
(Click here for the printable version)


Serves 12.
1¼ cups low fat milk
1 tbsp white vinegar.(Original recipe had 2 tbsp. See Notes)
1½ cups AP Flour.
¼ cup cocoa.
1 tsp soda- bi-carb.
1¼ cups sugar. (Original recipe had 1½ cup+2tbsp).
½ cup oil.
1 tsp vanilla essence.
2 tbsp crushed walnuts and chocolate sauce for decoration.

9 ” Square tin.

Process:

1. Grease the tin and dust it with flour. Preheat the oven at 160 C.
2. Boil milk and add vinegar. When the milk starts to curdle, keep it on fire for 30 seconds and take it off gas. Let it cool down completely.
3. Sift all the dry ingredients and keep the mixture in a mixing bowl.
4. To it add the paneer with whey and oil. Add essence and milk well with a wooden spoon till well combined.
5. Pour the batter in the prepared tin and sprinkle walnuts over it.

6. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into peices.

Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.

Notes:

1. A few days back, I was seeing Barefoot Contessa. Ina Garten was baking a Brownie and shared a tip. She asked to give a nice tap to the cake tin on the rack after baking it for 30 mins. It helps in releasing any air that might be formed because of the leavener and makes the brownie more fudgy. I will try this technique next time, I bake a brownie.

2. I have tried this recipe with both 1 tbsp and 2 tbsp Vinegar. First time when I had baked it, I used 2 tbsp of vinegar. On adding 1 tbsp vinegar to boiled milk, it curdled instantly.  But since the recipe called for another tbsp, I added it. Vinegar helps in leavening which makes it more cake like.So, next time I tried it with 1 tbsp only and got better results. I was more fudgy and moist. I will recommend using 1 tbsp vinegar only.

3. I reduced the sugar by 1/2 cup from what was given in the original recipe and it was perfect for me. Adjust sugar to your own liking and taste.

Enjoy!

Linking it to Champa's Bake Off , ToReview's Food Palette Series Brown and Divya's Brownie Event.