Eggless Wheat Brownies

Christmas is in the air !!!! I am sure many of you would be busy baking lot of stuff before the festival. The weather is also beautiful and apt to spend time in the kitchen along with your oven. The perfect time to better your recipes or try out new and improved versions. We all grow in our skills with practice and experience, don’t we? I remember the first brownie that I had baked. I have a long way since then. I never knew one could bake brownies with wheat flour and that too eggless ones and achieve such a lovely flaky top. Tell me how these look? Aren’t they pretty?

I had never baked brownies using condensed milk. Honestly speaking, I haven’t got a flaky top during each bake and though I have tried my best to understand what gives a crinkle top, it has eluded me at times. But a few days back, when I was experimenting with whole wheat flour, each batch gave me such lovely flaky and crinkle tops. One key thing to note is to use powdered sugar and make sure that it’s fully dissolved before you mix it with the melted chocolate and butter mixture. My condensed milk is not overly sweet like the store bought ones. I have used home made condensed milk, the recipe of which is already there in that blog. Please check if you are interested.

Using a food quality cocoa powder and chocolate gives a richer taste and colour to your brownies. Please share your feedback. Thanks and happy holidays.

Ingredients:

• Whole wheat flour 95 gm
• Salt a pinch
• Cocoa powder 25 gms
• Dark chocolate 200 gm
• Butter 56 gm (1/4 cup)
• Condensed milk 300 gm
• Sugar 2 tbsp (1/8 cup)
• Oil 2 tbsp (1/8 cup)
• Vanilla extract 1/2 tsp
• Coffee powder 2 tsp
• Hot water 60 ml (1/4 cup)

Method:

• Sieve the flour, salt, baking powder and cocoa powder.
• Line an 8×8 square tin with parchment paper so that the sides are hanging loosely.
• Chop the chocolate slab into small pieces and add the measured butter intjo it. Melt it using the double boiler method or use a microwave oven. Cool it slightly.
• Powder the sugar and add it to the condensed milk and mix thoroughly till the sugar dissolves in it completely. Add the vanilla extract and mix.
• Furthermore, add the butter chocolate mixture into the condensed milk and combine everything till it’s homogeneous.
• Slowly fold in the dry ingredients into the chocolate mixture. Mix the coffee powder in the hot water and add it to the batter to adjust the consistency.
• Meanwhile preheat your oven at around 180 degree Celsius for almost ten minutes.
• Pour the batter into the prepared cake tin and tap it gently to remove air bubbles if any.
• At this stage you can sprinkle walnuts or any other nuts of your choice or maybe even choco chips.
• Bake for 25-30 minutes. Do not overbake the brownies.
• Remove the tin from the oven and place it on a wire rack to cool.
• Cool it completely and then slice into your preferred size.

Notes:

• If you are not a fan of very dark bitter chocolate, then you may add a combination of dark chocolate and milk chocolate.
• You may check the blog for 2 different ways of making condensed milk at home.
• Use good quality couverture chocolate for a better taste.
• Slice the brownies only after they are cooled completely. Preferably allow it to cool overnight.