Saturday, March 16, 2013

Eggless Butterless Choco Brownie

I have made this many times, but have not got it better than this. It was simply yummy, soft and butterless! And absolutely moist!

Dry ingredients:
APF/Maida - 1 cup
Cocoa powder - 1/2 cup
Sugar 1/2 cup
Baking soda 1/2 teaspoon

Wet Ingredients:
Curd 1/2 cup
Milk  1/3 cup
Melted dark chocolate 1/2 cup
vanilla essence 1 tbls

Preheat the oven to 180 deg Celcius.

Coat the baking tin completely with ghee(however you prefer to do it) and dust it with APF. Turn the tin upside down and pat to remove excess flour. Make sure it is coated well on all sides.

Melt Dark chocolate in a double boiler.
Sift Maida, Cocoa Powder, Baking soda and keep aside.
Cream Curd , Milk and Sugar with the help of hand mixer till sugar dissolves. Add the Vanilla essence to it.

Now add the sifted powders to the creamed mixture and fold them until they are mixed well.  Finally add the melted chocolate. Bake in the oven for 30 mins or until the tooth pick inserted comes out clean. Cool completely on a wire rack for 30 mins. Remove the brownie from the tin. Slice it, top it with some whipped fresh cream and serve!

Notes: To melt chocolate, in a vessel pour a cup of water. Keep another vessel on top of the first vessel. The second vessel should not touch the water in the first vessel. The chocolate should melt just from the vapour of the boiling water in the first vessel.

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