Friday, 22 November 2019

Recipe 96: Whole Wheat Eggless Brownie

Sweet treats that are healthy … are rare!


Yesterday on a whim I wanted to bake a brownie. But lack of cake flour and eggs made me sad.


It then dawned on me, what if I make brownie with whole wheat flour and use flaxseeds?


The result?


AMAZING!!!
Not once can anyone guess my brownies are made with whole wheat flour and are eggless. They are fudgy, super chocolatey, and yummy.


The exterior is well baked and cake-like. But the interior is moist, fudgy and slightly molten.
If you prefer all cake, then bake the batter for 45 minutes. Else switch off the oven at 20 minutes or less for more gooeyness.


Ingredients:

  1. 1 cup whole wheat flour
  2. 1/2 cup + 2 tbsp castor sugar
  3. 1/2 cup vegetable oil or 3/4 cup unsalted butter
  4. 1/2 cup unsweetened cocoa powder (click to buy Hershey's Cocoa Powder)
  5. 1/2 cup milk
  6. 2 tbsp. flaxseed powder (click to buy Flaxseed Powder)
  7. 1 tsp. baking powder
  8. 1 tsp. vanilla essence (click to buy French Vanilla)
  9. 1/4 tsp. salt
  10. 30-50 gms chopped milk chocolate (optional)

Method:

In a small bowl mix flaxseed powder with 5 tablespoon of water.
Keep aside.
Grease and flour a cake tin.
Keep aside.
Preheat oven at 180 degrees Celsius.
In a large mixing bowl sieve flour, cocoa powder, baking powder and salt.
Add sugar.
Mix the dry ingredients well.
Now add oil, milk, dissolved flaxseed along with the water and vanilla essence.
Whisk well.
Pour the brownie batter in the prepared cake tin.
Add the chopped chocolate on top and lightly dunk them into the batter.
Do not press the chocolate entirely else they will sink to the bottom of cake tin and burn.
Bake for no more than 20-30 minutes.
Leave in the oven for 15 minutes after switching it off.
Cut squares and serve warm or cold.




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