Fudgy Crinkle Top Eggless Brownie

Hello readers. A big Hi from me to you. Yes yes it’s been really really long since I have updated a new post in the blog. Of course for the few ones from the draft folder which were published a few days ago. Well, I was quite held up at home with my daughter’s board exams, entrance exams, counseling, admissions etc. Now she has joined college and it’s just the two of us at home. So maybe you guys might see a few new posts from me provided I get somebody to taste my goodies 🙂 Coming back to this recipe….

I do have two brownie recipes (one with apf and walnuts and the other using wwf) in my blog and you guys might wonder why the need for a third recipe? Well, as a blogger and curator of recipes, one often feels the need to improvise and try out various techniques and methods. So, this one is extremely fudgy and has a beautiful crinkle crust on top, despite being eggless. What more can one ask for? So, why don’t you make it during this Christmas season and surprise your friends and family? As always, read through the entire post as well as the notes. I have used a 240 ml cup. As I always reiterate, please use a weighing scale for perfect measurements. Use all ingredients at room temperature. Always use fresh and good quality ingredients.

Ingredients:

• All purpose flour 85 gm
• Salt a pinch
• Cocoa powder 15 gm
• Baking powder 1/4 tsp (optional)
• Butter 35 gm
• Granulated sugar 75 gm
• Dark chocolate 120 gm
• Vanilla extract 1 tsp
• Hung curd 2 tbsp
• Warm milk 60 ml (1/4 cup)

Method:

• Line a 6×6 baking tin with parchment paper such that it hangs from the sides. (This helps to lift the brownie when it’s baked).
• Whisk the sugar, curd and warm milk till the sugar is completely dissolved. Please do not skip this step as this ensures the crinkly top.
• To this mixture, now add the vanilla extract and combine.
• Chop the dark chocolate (please do not use compound) into small pieces and melt it along with the butter in a microwave in spurts of ten seconds or use the double boiler method.
• Add this chocolate mixture into the milk and mix everything till it’s homogeneous.
• Sieve the flour along with the cocoa powder, salt and baking powder.
• Preheat the oven with both the filaments and fan mode on at 170-180 degree Celsius for at least ten minutes.
• Fold the dry ingredients into the liquid mixture gently. Do not overmix. The batter will be a thick one.
• Pour the batter into the prepared cake tin and smoothen the top with a spatula.
• Bake the brownies for 25-35 minutes or till a screwer inserted into the centre comes out almost clean.
• Remove the tin from the oven and cool on a wire rack.
• Lift the hanging parchment paper and take out the brownie from the tin.
• Cool completely before you cut them into the desired size. You will get around 400 grams of brownie.
• Cut them into 9 square pieces each of dimensions 2 inch or 4 squares of 3 inch dimensions.
• Enjoy it with a scoop of vanilla ice-cream or drizzle some chocolate sauce or Nutella and enjoy 🙂

Notes:

• You may sprinkle some chopped walnuts or choco chips on top if you wish to.
• Slice the brownie only after it’s cooled completely.
• Make sure that the sugar is completely dissolved in the milk.
• Do not over bake the brownie to get that perfect fudgy texture.
• Use a good quality couverture chocolate for better taste and texture
• You can increase the amount of sugar by a tablespoon or two.
• You can skip the baking powder if you wish to.