Christmas is round the corner and am sure ovens at most of your homes must be overworking. So thought will share a brownies to celebrate the holidays ahead. I have adapted the recipe from Diana Desserts. I halved the recipe. I have made these brownies quite a number of times. Initially, I used only all purpose flour. Later when I was comfortable baking with wheat flour, I have tried with wheat flour and then using the multigrain atta too. I would rate the one with mutligrain as the best. So here it is.
- Multigrain Flour - 1 cup (Pillsburry brand)
- All purpose flour - 3 tblspn
- Water - 1/2 cup + 2 tspn
- Butter - 1/4 cup
- Cocoa powder - 5 tblspn
- Sugar - 1 cup
- Salt - 1/4 tspn
- Vanilla essence - 1/2 tspn
- Baking powder - 1 1/4 tspn
Method
Melt butter in a pan and stir in cocoa. Sift flour and baking powder. Beat sugar, salt and vanilla essence into the cooked maida mixture. Add butter-cocoa mixture too.
Stir the wet mix to the dry ingredients. Batter consistency will be slightly thick, similar to muffins.
Grease a 6 x 6 baking tin. Pour the mix and spread even the mix. Bake in a preheated oven at 180 C for 25 minutes. Cool and cut into squares.
It might look too much of work like making the paste, melting butter etc. But I assure its worth all the effort especially if you are looking for an eggless brownie.
