FUDGY EGGLESS CHOCOLATE BROWNIE

FUDGY EGGLESS CHOCOLATE BROWNIE

INGREDIENTS

Butter 1/2 cup

Dark chocolate chopped 1 cup

Hung curd 1 cup

Powdered sugar 1 cup

Vanilla essence 1 tsp

Maida / Refined flour 1/2 cup

Cocoa pdr 3 tbsp

Baking pdr 1 tsp

Walnuts 1/2 cup

METHOD

1. In a saucepan on very low heat melt together butter and dark chocolate. Be careful as the chocolate may burn. So keep on heat only till half melted, then switch off gas and keep mixing, the butter chocolate will melt in the remaining heat. Keep aside for further use.

2. In a bowl whisk together the sugar and curd till it is smooth.

3. Pour in the butter chocolate mix, vanilla essence and gently mix. 

4. Add in the maida, cocoa pdr, baking pdr and mix all gently till just incorporated and there are no specks of dry flour. Batter will be thick.

5. Line a baking pan with butter paper. Pour the batter in and spread out evenly till all corners, smooth the top.

6. Sprinkle on top with walnuts broken into chunky pieces. Instead of walnuts you can even use hazelnuts, almonds, pecans etc.

7. Bake in a preheated oven at 180°C for 30 - 35 min.

8. The top will dry up a little but it will still feel less cooked. A toothpick inserted in the centre will come out clean. Remove and allow to cool.

9. Always remember to pre heat the oven with both rods on, but when you put the tray in the oven keep only the bottom rod on. This prevents the top from burning. Last few minutes you can put the top rod on too to give the top some colour.

10. Once cooled but still little warm, cut into pieces, serve warm with a scoop of vanilla ice cream and chocolate sauce drizzled on top.

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