Saturday, 11 August 2018

Fudgiest Double chocolate Brownies (EGGLESS and WHOLEWHEAT)

Did you know that dark chocolate is exceptionally good for your health? It has loads of anti-oxidants to rejuvenate our body and mood both. And what if it is presented to you in the yummiest possible way (ohh! I know, chocolates are yummy in themselves. But for me brownies are even more yummy๐Ÿ˜‹๐Ÿ˜‹๐Ÿ˜Š๐Ÿ˜Š)....and what if I tell u that it is eggless and free from refined flours...ahhhh!! Got u now๐Ÿ˜„๐Ÿ˜„....!! So here are my wholewheat double chocolate brownies...that are hands-down the yummiest and fudgiest brownies EVER!!

Here's a closer peek at its texture...
To make it eggless, I have used another healthy option...flaxmeal, which is nothing but ground flax-seeds. Flaxmeal adds its own healthy fats and fibres to the recipe...making it a win-win choice here๐Ÿ‘๐Ÿ‘....
Now for the recipe....
I like to make small batches. Hence the measurements given below are for a small 6.5"X3.5"X2" pan. However, the recipe is scalable and can be doubled to make in 8"X8" brownie pan.

Yield: 
Pre-prep: 1. Preheat your oven to 180°C/350°F;
2. Line and grease your brownie pan.

Ingredients:
(My 1 cup=240 ml)
1/4 Cup granulated Sugar
1/4 Cup Brown Sugar/ jaggery powder
40 gm Butter
1/2 tsp Vanilla extract
1 Tbsp Flaxmeal
3 Tbsp room temperature filtered water
1/4 Cup Cocoa Powder (Dutch-processed/ unsweetened, both work. I have used dutch-processed)
1/4 tsp Baking Powder
1/2 Cup Wholewheat flour
50 gm Dark chocolate (70-75% cocoa)
1 Tbsp Butter

Method:
1. Sift together flour, cocoa powder and Baking Powder;
2. Take 1 Tbsp flaxmeal and add 3 Tbsp water to it and let it stand for 10-15 minutes. It will become jelly like gloopy.
3. Melt together 50 gm chocolate with 1 Tbsp butter and let it cool slightly before adding to butter in step 5 below.
4. Cream together 40 gm butter with both the sugars till light and fluffy;
5. Add in the gloopy flaxmeal, vanilla extract and melted chocolate, and beat again for 2-3 minutes;
6. Fold in the flour mix. The batter will be thick....almost like cookie-dough;
If you are unable to mix/fold the dough you can add 2 tsp lukewarm water/milk.
7. Plop the dough into the brownie pan and level its top with a spatula or back of a spoon. Bake at 180°C/350°F for 30 minutes. Each oven is different so timings might be different, you know your oven better. Mine got done at 30 minutes. The trick to knowing whether the brownies are done is, by touching the top crust. It is done when the crust is formed and doesn't sag/shrink on touching by finger. Please NOTE, this is a fudgy brownie so it won't bake solid like a cake. Unlike other brownies where the middle portions are fudgy and the sides become cake-like, this one remains fudgy throughout.
8. When the brownie is done, take your pan out from the oven and let it cool in the pan itself. Then cling-wrap it and freeze for 20-25 minutes (or, refrigerate overnight) before slicing, to get neat n clean slices. Being fudgy in nature, refrigeration is important to get clean slices. Please don't forego this step.

Enjoy it with a cup of tea/ milk or coffee....it tastes yummm...
Do try it and let me know how you found it!! Happy baking๐Ÿ‘๐Ÿ‘

4 comments:

  1. I desperately want to make eggless brownies that have the crackly crust. How do I get that?

    ReplyDelete
    Replies
    1. Hi there! Getting crust on brownies is a matter of research for many bakers and a lot of reasons are there for it. Though not an expert on crust, what I have found is that if the sugar is properly dissolved in the batter and it is whipped properly during creaming, crust does seem to make an appearance.

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  2. You are writing some Amazing tips. This article really helped me a lot. Thanks for sharing this blog.
    FNP

    ReplyDelete
    Replies
    1. Thank you so much Megan for visiting my blog. I am really happy that my tips helped u. Thanku again for the great feedback. Hope to see u again!! Happy baking๐Ÿ˜Š

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