Eggless Wholewheat Brownies

Life is a learning process. You learn something new everyday, every moment. No, this is not a philosophical moment I am having. A few days ago I came across a post about brownies. The brownies were nice but what was more interesting was the pan. It had a cutter that would cut the brownies into even shaped squares. Small neat little packets of fudginess. And I learnt that this is another innovation that is very helpful to bakers.
So started my hunt for this pan. And I found it on Amazon. A few days later I had it in my hands. Adequately named Perfect Brownie Pan it turned out to be purrfecttt!! You can adapt any brownie recipe. It easily bakes a 2 cup flour batter. It has a loose bottom. Then there is a cutter frame. And a stand on which you place the pan to pop out the loose bottom. Cut the brownies while they are warm and you have nice square brownies.


Ingredients

1 ½ cups whole wheat flour (atta)
½ cup cocoa powder
¼ tsp baking powder
1 cup castor sugar
½ cup butter, softened
½ cup milk
1 cup Greek yogurt
¼ tsp baking soda
¼  cup walnuts, chopped

Preheat oven to 180 degrees Celsius.
Sift together the atta, cocoa powder and baking powder. Keep aside.
Beat together soft butter and castor sugar. Whisk together yogurt and baking soda and add to the mix. Now add atta and milk alternately, mixing well after each addition. Start with 1/3 flour, then ½ milk, 1/3 flour, ½ milk and finally the last 1/3 flour. Spread the batter in the pan. Tap the pan a few times. Sprinkle the chopped walnuts on top. Bake for 30 minutes.

3 Chip Brownie

There is something about Brownies. Whenever I see one in a shop I have to try it out. Whenever I see a new recipe I have to bake it. For someone who loves chocolate a brownie is the ultimate decadence.
I have often been asked what the difference is between a brownie and a chocolate cake. Both have flour, eggs and cocoa powder. The difference lies in the proportion which changes the texture. You might have noticed that brownies are denser and fudgier while cakes are lighter and spongier. Generally brownies have more cocoa powder or chocolate and cakes have more flour. The brownies are dense in the middle and tend to be heavy.
Since chocolate is a key component in brownies I decided to make most of it. Instead of just dark chocolate I used 3 kinds of chips- dark choc chips, white choco chips and butterscotch chips. This made the decadent brownie “decaden-ter”!! if you don’t have choco chips you can simply grate the two kinds of chocolates, melt them in a double boiler and add to the batter. Top with cashews if you want. I have added the cashews to the batter


Ingredients

100 gms dark chocolate chips
100 gms white chocolate chips
½ cup butterscothch chips
½ cup oil
½ cup butter
2 cups flour
1 tsp baking powder
½ cup castor sugar
4 eggs, beaten
½ cup cashews, chopped

Preheat the oven to 180 degrees Celsius.
Mix together sifted flour, baking powder and sugar.
Melt the dark choc chips with butter and oil on a double boiler. Whisk well and keep aside. After it cools down a bit add the beaten eggs and mix well. Fold in the flour mix, butterscotch chips and chopped cashews. Pour batter into a cake tin. Bake at 180 degrees Celsius for 30 minutes.