Eggless Chocolate Walnut Brownie was on my mind for a very very long time… but somehow I could never get my hands on it. But this time I decided to bake one for myself on my birthday. My daughter did the taste test this morning and gave me a thumbs up… I felt really happy as I don’t bake often. And yes, today I am going to meet my childhood friend, what best gift one can carry on such occasion when you have home baked brownies!!!! So, here is my Eggless Chocolate Walnut Brownie recipe.
| INGREDIENTS | |
| All Purpose Flour | 3/4 cup |
| Baking Powder | 1 tsp |
| Baking Soda | 1/4 tsp |
| Castor Sugar | 1/2 cup |
| Salt | 1/8 tsp |
| Chocolate (semi sweet) | 250 g |
| Butter | 60 g |
| Applesauce | 1/2 cup |
| Vanilla Essence | 1 tsp |
| Instant Coffee | 1/2 tsp |
| Warm Water | 1 tsp |
| Walnut (Chopped) | 1/2 cup |
METHOD
- Preheat over to 180° C. Grease a 8” x 8” brownie tin and line it with a parchment paper (see pic).
- Dilute instant coffee powder with one tsp of warm water. Keep aside.
- Sift together all purpose flour, baking soda, baking powder and salt. Sift only once as we don’t want to incorporate too much of air in to the flour. Keep aside.
- Melt chocolate along with butter in a double boiler. Once its done, add in sugar and mix it well. Now, add in applesauce, vanilla essence and coffee decoction.
- Now mix the dry and wet ingredients together. All throw in the walnuts. Give it a nice mix and do not over do it.
- If you feel, the batter is too thick, you can add a little warm water or milk. Mine was not thick as I used applesauce.
- Pour it into the prepared baking tin and cook it for about 25 – 30 minutes.
- Once inserted tooth pick comes out clean, take the brownie out and leave it in the tin till completely cool.
- Once cool, refrigerate for 1 hour before cutting into pieces.
- Enjoy your fudgy, chewy and chocolaty walnut chocolate brownie with melted hot chocolate and vanilla ice cream.
PS: I would personally prefer 1/3 cup of sugar instead of 1/2 cup.
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