Recently I posted an eggless cocoa brownie recipe which got so many admiration from readers. Many tried it immediately and gave wrote to me that it was so yum. So I couldn’t resist making a video of the same. This one is loaded with nuts and choco chips and makes a great tea time snack. And guess what, it is so easy to make. Do try this and let me know how you liked it.
The secret of getting perfect square brownie slices is very simple. Do not remove it from the pan when it is hot. Just wrap it up in cling film once cool and refrigerate until firm. Then remove the brownie from the pan. Use a serrated knife to slice perfect squares. Let the brownie come to room temperature before serving. You don’t want a hard brownie. You can even warm it up in microwave and serve it with a scoop of ice cream or whipped cream.
Recipe Adapted From CafeDelights
Cup Used 200 ml
Butter, Melted – 1/2 cup
Refined Oil – 1 tbs
Sugar – 1 cup
Milk – 1/2 cup
Vanilla Extract – 1 tsp
All Purpose Flour / Maida – 1 cup
Cocoa Powder – 1/2 cup
Baking Powder – 1/3 tsp
Salt – 1/4 tsp
Chopped Pistachios – 4 tbs
Choco Chips – 3 tbs
Preheat oven to 180°C.
Grease and line an 8″ by 8″ square tin with paper coming upto the rim. It will be easier to lift the brownie out of the tin.
In a bowl mix together sugar, melted butter and oil and whisk until well combined.
Add milk and vanilla and whisk until sugar starts melting.
Add in the flour, cocoa, baking powder and salt and whisk until the batter is nice and thick.
Transfer to the tin and smooth the top.
Top with chopped nuts and choco chips.
Bake in the preheated oven for 20 – 25 minutes.
Allow it to cool completely.
Cover with cling and refrigerate for 2 hours.
Remove the brownie from the tin, slice it up with a serrated knife to get perfect squares.
Allow it to come back to room temperature before serving.
Or MW until warm and serve it with a scoop of icecream.
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