Eggless Chocolate Walnut Brownie ….Totally Sinful
The name immediately sets the juices rolling in the mouth.
A sumptuous dessert dish which is sinful – yes sinful because it contains lot of calories and I find it very difficult to keep my hands away from it once I see it and I am ready to beg or steal it. Though the Brownie is usually consumed post dinner but in my family we consume it any time of the day.
This one is a real sinful dessert as it has butter, it has all purpose flour, it has sugar. But isn’t it okay to indulge in once in a while. For the guilty I may mention that it also brings with it the goodness and huge benefits of walnuts and chocolates.
I have always found the sight of brownie making people break into smiles or go weak in the knees. Believe me, some of the cooking disasters made earlier in the evening dinner can easily be compensated by this dish. I would be candid I have also used a brownie to cajole and reward children into trying some of not so favourite and popular dishes. The only point of discussion about a brownie is which variant is the best. Some people are fans of the chewy-brownie, while others prefer the cake like variety.
The Brownie is supposed to have been made first made in Chicago, America, and was supposed to be a dish meant to be consumed by ladies attending an event. The name Brownie got acquired later on and the dessert dish became hugely popular.
A classic definition of brownie is a square baked dessert.
Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. They usually have a dry and somewhat crispy top layer with a soft and sometimes gooey body.
A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.
As it grew in popularity, it took various avatars or variations came in. There are several recipes for brownies available and to name a popular few – Cake Brownies ;Rich Brownies;Fudge Brownies;Almond Fudge Brownies;Cherry Brownies;Magic Brownie;Double Chocolate Brownies
For those, uninitiated to this dessert, let me describe this to them as being something between a cake and a confecto. The looks and feel of some of the recipes could make you feel that it looks more like a baking disaster. Though some food historians do believe that the first brownies may have evolved by a cook faced with a creative effort of turning a fallen chocolate cake into something appetising. If this was true, today this has evolved into a recipe.
I earlier used to make brownies using eggs but as I have now evolved into eggless cooking, I discovered one could make very tasty and yummy brownies as an eggless recipe too. The proof of the pudding is in eating, so they say.
Though I have not tried all the variants of brownies but the one me and my family is obsessed with Walnut Chocolate brownie. The love for this variant is probably the reason why my family has remained stuck with it most of the time and not moved on to try various variants. Though this Brownie can be consumed with cream or just plain, we like to consume it with scoops of vanilla ice cream. A warm brownie with cold vanilla ice cream scoop – tastes so awesome and quickly vanishes. The best part is that it is so easy to make.
So lets get going. I am now going to explain how to make the Walnut Chocolate Brownie and win some hearts and make everybody feel pampered.
Don’t be alarmed if brownies turn out differently every time even when you are using the same recipe.
I make Brownies using both melted chocolate as well cocoa powder. This combination gives very good results.
However if you don’t have chocolate then increase the quantity of cocoa powder and sugar as well. ( See Note 3 )
I prefer walnut brownies but you can skip these if you don’t want.
Also, I don’t add vanilla essence, actually don’t feel the need so may be because of the dark chocolate. But you may add if you want.
Ideally, no leavening agents are added in Brownies, but since we are making eggless ones therefore Baking Powder has been added.
But no Baking Soda is added. If you add, it will be like chocolate cake.
Brownies are supposed to have crumbled rough looking crust but shiny at the same time.
For having this type of crust, beat the batter a lot.
Normally, while baking cake we don’t beat the batter once the flour has been added but for brownies beat it well.
You can beat with a whisk but better with a hand blender.
My hand blender is not working, so I made it in my food processor using whipping blade. Yes, it was a little messy but had no option.
Also remember that Brownies do not rise much. They remain more or less at the same level as before baking.
They are different from Chocolate Cake.
As you can see in the pic, I have sprinkled walnuts only on one half, so that you can have a feel of the crumbly crust on the plain part.
So now, over to the recipe…
1/2 Cup ( 100 gms ) Melted Butter
1/2 Cup ( 100 gms ) Sugar, Granulated ( See Note 1 )
1/2 Cup ( 100 gms ) Dark Chocolate, Melted ( See Note 2 )
1/2 Cup ( 120 gms ) Curd/Yogurt
1 Cup ( 120 gms ) All purpose Flour
4 Tbsp ( 20 gms ) Cocoa Powder, Dutch Processed (See Note 11)
1/2 Tsp Baking Powder
1/2 Tsp Vanilla Essence (Optional)
1/2 Tsp Salt ( See Note 3 )
1/2 Cup Walnuts, crushed (Optional)
- Take a 5″ by 5″ square baking dish and line it with parchment paper or aluminum foil. ( See Note 4 & 5 )
- Preheat your oven at 200 degrees for 15 minutes. In this time prepare the batter.
- Sift flour, baking powder, salt and cocoa powder.
- Heat butter, either in microwave or on gas stove. ( See Note 6 )
- Add granulated sugar in it and beat for 1 to 2 minutes.
- Add melted dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
- Add Curd and mix it well.
- Add sifted flour in two or three batches.
- Now beat every thing for roughly 2 minutes.
- Mix walnut kernels.
- Pour the batter in the baking dish and bake for 30-35 minutes or till skewer inserted comes out clean.
- Take out and folding from the foil/parchment paper, keep it in on a wire rack and let it cool down.
- Cut only when completely cooled down. ( See Note 8 )
- Serve with Vanilla Ice cream and smile.
1. Take normal granulated sugar, don’t powder it.
2. If you are not using dark chocolate, then adjust the quantities as under:
3/4 Cup (150 g) Sugar
6 Tbsp (30 g) Cocoa Powder
3. Skip salt, if using salted butter.
4. Lining the tin with foil/parchment paper is very important, otherwise the brownie may stick to the bottom.
5. Ideally Brownie is made in a square tin. In the absence of square tin, go for rectangular or circular one.
6. Heat Butter, don’t just melt it.
7. Heat dark chocolate in microwave for 30 seconds or using double boiler on gas stove.
8. Incase, you feel the batter is too thick, then add little curd. But keep it on a thicker side only.
9. Cut the pieces in a sawing motion, otherwise you will end up getting crumbs only.
10. You can serve it with whipped cream or chocolate sauce also.
11. Use Dutch processed cocoa powder, like Cadburys. The brownie may taste bitter with any other natural processed cocoa powder.
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