Fudge Brownies 

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If there is one thing I am scared of baking then it is an eggless recipe. I panic and then mess up even the best of recipes. I have tries multiple recipes from various sources but the eggless version always betray me. My parents have now reached the stage of ‘super annoyed’ because they see the dishes I bake but can’t eat them because of the egg. So it is my endeavor to master the art of eggless baking so that my parents can have a feast of my baked goodies soon.

I have tried multiple eggless brownies but I only manage to get the ‘cakey’ version of it and never the fudgy version. Also most of them do not hold the structure and partially collapse. So for now, I continue to bake brownies with eggs. This is a recipe for keeps. The brownies turned out so fudgy and chewy and simply delicious.

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I have added chopped walnuts to the brownie. It is not mandatory but I will judge you a little bit if you don’t. It has dark chocolate in it though you can replace that for milk chocolate. The key to a delicious brownie is to not over-bake it. The pointers to figure out the brownie is done are – it starts to pull away from the sides, the top is cracked and when you insert a toothpick in it, there are a few crumbs. I halved the recipe and made adjustments because I had only 1 egg and the recipe needed more.

Recipe adapted from here

Serves 3

WHAT WE NEED

Dark chocolate                   170 gms

Unsalted butter                    56 gms

Egg                                          1

Granulated white sugar      100 gms

Vanilla extract                       5-6 drops

All purpose flour                  55 gms

Baking powder                     1/2 tsp

Salt                                          a pinch

 

WHAT TO DO

  • Preheat the oven to 180C
  • Grease a 6″ baking pan and line it with parchment
  • Melt the chocolate and butter by the double boiler method or for 50 seconds in a microwave oven
  • Mix well and let it cool
  • In another bowl, mix the egg, vanilla and sugar until frothy (4-5 minutes with a whisk)
  • Add the chocolate mixture and mix well
  • Add the flour, baking powder and salt and mix well
  • Pour into the baking pan and bake for 27-30 minutes till the top of the brownie is cracked and it has started pulling away from the sides slightly.
  • Take it out of the oven and let it cool in the pan for 2 hours at room temperature
  • Serve warm with some ice cream
  • Enjoy!

 

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This is my post for the Blogging Marathon under the theme, ‘Cuisine of USA’.

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Quinoa Chocolate Mug Brownie

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So I am back home to Bangalore. Like every time, I am back with some amazing memories with my family and friends, lots of promises made about keeping in touch and visiting at leisure, a reasonable break from mother chores of feeding and putting the daughter to sleep, suitcases bursting at their seams thanks to my shopping excesses and very tired legs thanks to all the meeting and shopping. Finally, after so many years, I am at peace with the fact that Bombay is no longer home and I am a guest here after all.

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Today’s dish is a quick microwave mug cake. I never bought a microwave but always end up getting on my kitchen counter thanks to the house owners. I use it rarely and that is when I am sleepy and tired and need a quick fix. This brownie worked perfectly for my ‘cranky after a flight’ daughter and me. It tasted warm and fudgy which, in the cool and rainy Bangalore weather, seems like a blessing.

Protein – Quinoa

Recipe from here

Serves 1

WHAT WE NEED

Quinoa flour              1/4 cup

Sugar                           1/4 cup

Cocoa powder            2 tbsp

Oil                                 2 tbsp

Milk/ Water                2 tbsp

Pinch of salt

WHAT TO DO

  • Mix all the dry ingredients in a mug
  • Add the oil and milk to form a dough
  • Microwave for 1 minute and check to see if it is done i.e. springy on top and gooey inside. Else microwave for another 20 seconds
  • Enjoy!

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This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.
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