I feel it’s an art to bake a moist and gooey chocolate brownie and I am glad I have mastered it.
This is a full proof eggless recipe,which never goes wrong.
Along with walnuts, chunks of dark or milk chocolate can also be added to make it more chocolatey.
So here goes the recipe.
1 cup Maida.
1/2 cup Unsweetened Cocoa Powder.
3/4 cup Sugar.
1 tsp Baking Soda.
1/4 tsp Salt.
1/3 cup Oil or melted Butter.
1 cup Milk.
1tsp white Vinegar.
1/2 tsp Nescafe powder.
1/2 tsp Vanilla essence.
1/4 cups Walnuts.
2 tbsp Chocolate Ganache.(Refer Glossary)
Some edible sprinkles.
Preheat oven to 180 degree celcius.
Grease a 8″ square baking pan.
In a bowl, combine milk with vinegar and set aside for a few minutes to curdle.
In a mixing bowl, sift maida,baking soda, cocoa powder, nescafe powder and salt.
Add the sugar and mix well to combine.
Add oil/melted butter and vanilla essence to the milk mixture and mix well.
Add the wet ingredients to the dry ingredients and combine .
Pour the batter into the prepared baking pan.Top up with walnuts.
Bake for 25~30 minutes or until a knief inserted into the center comes out with just a few crumbs. Remove on wire rack,Let it cool completely before cutting into squares.
Drizzle some chocolate Ganache and decorate with edible sprinkles.Cut into peices and store in an airtight container.
Can be stored in the fridge for up to 5 days.
Tip:Brownie can be served on its own,or with chocolate ganache/sauce and Vanilla ice cream.