Wheat Brownies (with eggs)

A picture speaks louder than words, isn’t it? What do I say about these brownies:) Made with organic whole wheat flour, eggs and couverture chocolate, these brownies are to die for. Perfect with a scoop of vanilla icecream, you will surely be transported to heaven 🙂 But yes these are with eggs. Soon I shall be posting a wheat brownie recipe without eggs and hopefully with these lovely crinkle top.

We were having some kids Christmas fest for kids in your apartment and a friend of mine wanted these brownies for her little daughter’s stall. Do not skip the milk powder as it reduces the wheaty flavour of whole wheat flour. You can increase the amount of sugar by a tablespoon or so if you want your brownies to be really sweet. A combination of light brown sugar and white sugar works well.

Happy holidays to all. Wishing you all a very happy new year.

Ingredients:

• Wheat flour 90 gm
• Salt a pinch
• Milk powder 1 tbsp
• Sugar 130 gm
• Cocoa powder 25 gm
• Dark chocolate 175 gm
• Butter 75 gm
• Oil 25 gm
• Vanilla extract 1/2 tsp
• Eggs 2
• Coffee powder 1 tsp
• Hot water 2 tbsp

Method:

• Line a 7×7 square tin with parchment paper in such a way that the sides are hanging. This helps to lift the brownies out of the tin once it’s baked.
• Chop the chocolate bar into small pieces. Mix the chocolate and butter in a mixing bowl and double boil it or microwave it till you get a smooth mixture. Cool it slightly.
• Now add oil to this mixture and mix well.
• Break 2 eggs into a bowl and add powdered sugar. Beat it till the sugar dissolves completely. (Do not skip this step). Now add the vanilla extract and combine.
• Add the chocolate mixture into this and stir gently.
• Sieve the flour, salt, cocoa powder and keep it aside. Make a coffee decoction with the coffee powder and hot water.
• Fold in the dry ingredients into the chocolate egg mixture till there is no dry flour visible.
• Add the coffee decoction and adjust the consistency.
• Meanwhile preheat your oven at 180 degree Celsius for around ten minutes. I use fan mode on with both the rods setting.
• Pour the batter into the prepared cake tin and tap it gently to remove air bubbles if any.
• Bake for 25-30 minutes and then transfer the tin onto a wire rack.
• Cool it completely preferably overnight and then slice it using a sharp knife.

Notes:

• Tip to get near slices in a brownie. Dip a sharp knife in hot water, wipe it and then cut the brownies into the desired size. Repeat dipping in hot water after 2 cuts.
• Use a good quality couverture chocolate for that rich n decadence taste.
• Always use powdered sugar in your brownies and ensure that it’s fully dissolved in the egg mixture.
• If you are not a big fan of dark n bitter brownies, you can use a combination of dark chocolate and milk chocolate.
• Using a strong coffee decoction enhances the chocolatey flavour of the brownies.