Wednesday 23 May 2012

Eggless brownies


The first time I ever tasted a brownie was almost 5 years ago in USA and I had immediately fallen in love with its chocolaty goodness. But in those days, I was a newbie to baking and always hesitated to make it from scratch and thus bought Betty crocker brownie mix and baked them whenever I craved for it. But after moving to UK, when I started baking more frequently and learned more about baking, I had always wanted to bake brownies and it was on my 'to bake list' for a long time. Finally I managed to bake these eggless brownies which I found on LinkK.O Rasoi to send to India with MIL along with banana bread and some Moroccan cookies .

Brownies are of 2 kinds - 'Fudgy' and 'cakey'. Everyone has their own favorite choice and I personally like fudgy, chewy brownies. And my lil boy loved these cakey ones. And yup :) baking a fudgy brownie is on my list next .




1 cup plain flour
1/2 cup cocoa powder
3/4 cup powdered sugar
1 teaspoon baking soda
1/4 teaspoon salt
5 tbsp cooking oil
1 cup buttermilk
2 tsp instant coffee
1 tbsp hot water
1/2 cup walnuts



In a pan, toast the walnuts on low heat for 5-10 minutes and chop them. Dissolve the instant coffee powder in the water and set aside to cool.

Preheat the oven to 350°F /180°C. Grease and flour a square baking pan.

Sift all the dry ingredients- Flour, baking soda, cocoa powder, sugar and salt. To this, add the wet ingredients - Cooking oil, the diluted coffee and the buttermilk . Mix thoroughly until well combined, add the roughly chopped walnuts and pour into the prepared tin.

Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool for 10 minutes in the pan and then turn onto a wire rack and let cool completely before slicing into squares. Serve warm or at room temperature with yummy ice cream. YUMMMMM....



Toasting walnuts is optional. I prefer it toasted because it makes it crunchy.

Also you can use any nuts instead of walnuts, like almonds or pecans .And you can use melted unsalted butter instead of cooking oil.

If you don't have buttermilk, you can substitute it with 2 tsp yogurt dissolved in 1 cup water with 1 tbsp lemon juice mixed into it. Also for vegan recipe use 1 cup soy milk with 1 tbsp lemon juice.


Sending these to Jagruti's event celebrate- Diamond jubilee .


Tina said...

Lovely brownies...

KitchenDame said...

These look so delectable ..and the presentation is wonderful!

anjana said...

Brownies looks so delicious and inviting..lovely presentation..bookmarked!!


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