Though I was not satisfied with the yesterday’s photos, I am so happy with my today’s brownie recipe and the photos. When I made Eggless Brookies, it gave me an idea for brownies but I never tried it. When the theme brownies was announced, I thought of trying this recipe for a day. I know that the combinations work, but in the brownie pan baked in a tin, I was a little sceptical. But all my doubts cleared when I sliced it and I was so happy to see perfect squares. This went to my daughter’s friends today and she came back with so much of positive feedback from friends. Daughter happy, mom also happy.
Let me give you some tips while baking and slicing brownies. Line the tin so that the paper extends over the rim of the tin. This will make it so easy to remove the brownies from the tin. And for slicing it into perfect squares without any crumbles, you need to refrigerate the brownie along with the pan atleast overnight. Try slicing it with a serrated bread knife and you will get those perfect squares. You can then reheat them and serve or just let it get back to room temperature before serving.
Ingredients:
Dark Chocolate – 350 gm
Butter – 1/4 cup
Sugar – 1 cup
All Purpose Flour / Maida – 1 1/4 cups
Cocoa Powder – 1/4 cup
Baking Powder – 1 tsp
Milk – 3/4 cup
Vanilla – 1 tsp
Mixed Nuts Chopped
Procedure:
In a bowl melt chocolate and butter. Allow it to cool completely.
Add milk and vanilla and mix until the mixture is smooth.
Add in sugar and mix until it dissolves.
To the same bowl add flour, cocoa powder, baking powder.
Mix to form a smooth batter.
Preheat oven to 175°C.
Pour into a greased and lined 7″ square tin. Make sure that the lining extends so that it is easy to lift the baked brownies easily out of the tin.
Bake for 25 minutes and remove from oven.
Allow it to cool completely. Cover with cling wrap and refrigerate for 2 hours until nice and firm.
Remove it from the tin and using a bread knife slice it up into squares.
Serve them either at room temperature or slightly warm them up im MW and serve.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#78
Eggless Fudge Nut Brownies Recipe
Ingredients
Ingredients
- Dark Chocolate – 350 gm
- Butter – 1/4 cup
- Sugar – 1 cup
- All Purpose Flour / Maida – 1 1/4 cups
- Cocoa Powder - 1/4 cup
- Baking Powder – 1 tsp
- Milk – 3/4 cup
- Vanilla – 1 tsp
- Mixed Nuts Chopped
Instructions
Procedure
- In a bowl melt chocolate and butter. Allow it to cool completely.
- Add milk and vanilla and mix until the mixture is smooth.
- Add in sugar and mix until it dissolves.
- To the same bowl add flour, cocoa powder, baking powder.
- Mix to form a smooth batter.
- Preheat oven to 175°C.
- Pour into a greased and lined 7" square tin. Make sure that the lining extends so that it is easy to lift the baked brownies easily out of the tin.
- Bake for 25 minutes and remove from oven.
- Allow it to cool completely. Cover with cling wrap and refrigerate for 2 hours until nice and firm.
- Remove it from the tin and using a bread knife slice it up into squares.
- Serve them either at room temperature or slightly warm them up im MW and serve.
Which dark chocolate would you recommend?
I usually use Morde or 2M. But if you have coverture, do try it. It would be heavenly.
Plz tel me the ingredients measurement in weight
Please check my measurements page. You can convert cup measures to grams.
In otg what temperature should I set..
I have made it in OTG only. So refer recipe.
Love your pictures and these nutty fudge is looking awesome. Very good tips ..will keep in mind the next time i bake some brownies.
I have been drooling over these pictures since the day you posted Gayathri!..these brownies look excellent!..
Looks very tempting, Gayatri.
wow!!!Super treat for a chocolate lover
these look so pretty with all the nuts on top
wow gayathri, that pistachio topping,my god! brownies look soo tempting! i feel like making them immediately!
dear madam….can we use compound instead of choclate
Yes, you can.
Can I use oil instead of butter
The texture and taste will definitely change. You can do it as an experiment..
Dear Ma’am,
What is the difference between your this eggless fudge nut brownie and your video of eggless nutty cocoa brownies.
Pic looke same but ingredients for both are different.
Pls advise which for to follow.
Thanks
Meghna
This recipe uses chocolate in the batter. Chocolate and butter are melted together and then other ingredients are added. But the other one uses cocoa powder. You can choose a recipe according to the ingredients available in your pantry.