Brownies are delightful treats that are loved by everyone, across ages and enjoyed during any occasion. They are soft, fudgy and light to bite into. However, having dietary restrictions is no reason to not enjoy brownies. So here’s a guide to making the perfect eggless brownies. Serve this american chocolate fudge brownie recipe during a lazy Sunday afternoon tea or as an after dinner dessert to guests and loved ones.
Ingredients:
- 60 gm whole wheat flour (or atta), leveled
- ½ teaspoon baking powder
- 1 pinch salt
- 59 ml water
- 70 gm raw sugar – or add regular white granulated sugar
- 30 gm cocoa powder – leveled
- 15 ml oil – can use sunflower oil, olive oil or any neutral flavored oil
- ½ teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F or 177°C.
- Grease a baking pan with butter. Set aside.
- In a bowl, add the whole wheat flour, baking powder and salt. Sift everything and whisk well together. Set aside.
- In a pan, add water and heat it on a low flame. Once the water is simmering, add the sugar, cocoa powder and oil. Mix everything well until the sugar has completely dissolved. Break up any lumps and mix well. Let the mixture come to a boil, then turn off the heat and add the hot mixture to the flour mixture.
- Now add the vanilla extract to the mixture and mix well. The batter will have a thick consistency. If it's too thick, add a few spoons of hot water to the mix.
- Now pour the batter into the prepared pan. Tap the pan so that the batter evens out.
- Bake the brownie for about 35 minutes. The exact time will depend on the machine you’re using. You’ll know it's done when a toothpick inserted in the middle comes out clean.
- Then remove from the pan and let it cool. You can sprinkle some powdered sugar or cocoa powder on top if preferred.
- Slice into squares and serve warm, with chocolate or caramel syrup on top. Or with a scoop of vanilla ice cream or a dollop of brownie. Or serve as is.
- Leftover brownies can be stored in an airtight container for two days.
Notes, tips and tricks:
- Since brownies are simple and classic desserts, they can be topped with any ingredients of your choice. First, you can add chopped nuts like almonds, cashews or any other nuts to the batter, if you prefer to have a crunch. Or you can add chocolate chips or cookie chunks to the batter. Top the baked brownies with chocolate sauce or caramel sauce, fruit jam or compote. Sprinkle cookie crumbs on top or place marshmallows on the brownies. Or press them into the batter before baking. Add a dollop of whipped cream or serve with a scoop of vanilla ice cream. Or serve plain and enjoy the classic dish all on its own.
- If you don't have oil, you can substitute it with 4 tablespoons of softened butter. It's best to use unsalted butter. If you don't have that and are using salted butter, then skip the pinch of salt. It's best to use room temperature butter. If it's cold, then it wont mix properly with the other ingredients and the batter will be lumpy. If you melt the cold butter it will be liquidy and the batter will end up being too runny. So let the butter sit out at room temperature for a while, let it soften naturally, and then use.
- You can adjust the sugar, making it more or less, depending on your taste preferences.
- Sift all the dry ingredients before adding them to the bowl.
- When mixing the dry ingredients with the wet ingredients, do so a little bit at a time. First add a little, mix it well, then add more. Whisk it properly and make sure there are no lumps. Then add more of the wet to the dry ingredients and mix well.
- You can store brownies in the fridge for a week. They can also be frozen, either as batter or as baked brownies, for up to three months. Thaw them overnight in the fridge before using.