Eggless Chocolate Brownies


Eggless Chocolate Brownies:


Serves 12.
1¼ cups low fat milk
2 tbsp white vinegar.(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.

Recipe web link: 
http://jbabel.blogspot.com/2011/03/eggless-chocolate-brownies.html 

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. When the I had added 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 would try it with 1 tbsp 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.
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