Chocolate Brownie : White And Dark Chocolate Brownies Recipe Egg Or EggLess
A chocolate brownie is a flat, baked square or bar introduced in the United States at the end of the nineteenth century and popularized in both the U.S. and Canada during the first half of the twentieth century. The brownie is sliced from a type of dense, rich chocolate cake, which is, in texture, like a cross between a cake and a cookie. Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.
An eggless version of the classical chocolate brownie.
Preparation Time : 10 minutes
Cooking Time : 20 minutes
Servings : 4
INGREDIENTS
Dark chocolate : 100 grams
Refined flour (maida) : 1 1/4 cups
Baking powder : 2 teaspoons
Walnuts, peeled : 1/2 cup
Butter : 130 grams
Castor sugar (caster sugar) : 1 1/4 cup
Vanilla essence : 1 teaspoon
Milk : 3/4 cup
Oil : for greasing
METHOD
Sift flour and baking powder and keep aside. Chop walnuts. Grease a round microwave dish and line it with butter paper. Combine chocolate and butter in a large microwave bowl and soften, uncovered, on Microwave HIGH (100%) for one minute. Beat in sugar, vanilla essence and blend well. Add the sifted flour and nuts and mix well. Add milk to correct the consistency of the batter. Pour the mixture into a greased bowl. Place the bowl on an upturned saucer and cook, uncovered, on Microwave HIGH (100%) for seven minutes. Allow standing time of five minutes. Insert a skewer, if it comes out clean it is done. If not, cook, uncovered, on Microwave MEDIUM (60%) for two more minutes. Place on wire rack to cool. Cut into squares and serve with tea or coffee.
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