Eggless fudgy cocoa brownies

• Vegetarian

• Condiments

  • 6 tbsp Butter/ vegan butter, salted

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 cup Cocoa powder, unsweetened
  • 1 1/8 cup Granulated sugar
  • 1 Topping
  • 1 tsp Vanilla essence

• Oils & Vinegars

  • 1 tbsp Flavorless oil

• Dairy

  • 1/2 cup Yogurt, thick

Found on carveyourcraving.com

Description

Ingredients

• ¾ cup / 98 grams All purpose flour *
• ½ cup / 45 grams unsweetened Cocoa powder *
• ½ cup / 115 ml thick yogurt *
• 6 tablespoon / 75 grams salted butter/ vegan butter
• 1 tablespoon flavorless oil
• 1 cup plus 2 tablespoon / 223 grams granulated sugar *
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• Topping
• ¾ cups mixed nuts or more.
• ½ cup chocolate chips or broken chocolate of your choice.
• 2 teaspoon all purpose flour.

Directions

• Pre heat your oven to 350 degrees F / 180 deg C.
• Line a 8 square pan with parchment paper horizontally and vertically with a bit of over hang for easy pick up after baking.
• Toss the choco chips and nuts into 2 teaspoon all purpose flour. Keep aside. This will avoid them sinking at the bottom of the pan during baking.
• For the batter we will be using double boiler method.
• Choose a medium size heat safe bowl which can sit easily on a saucepan.
• Heat some water in the saucepan on medium heat. Water level should be just 2-3 inches high. Water should be simmering and not a rolling boil. Adjust temperature of water accordingly.
• Place a heatproof bowl over the saucepan . The water in the saucepan shouldn’t be touching the bowl above .
• Cut the butter into small pieces and add it to that heat proof bowl. Add in oil too.
• Now vigorously stir oil and butter together until its melted and emulsified well for about 20 seconds . This step will avoid the butter to break even if the temperature is a bit high giving you smooth silky batter later.
• Now add in the sugar and cocoa powder to the bowl and stir well with butter and oil mixture until combined which will take about less than 1 minute .
• At first the mixture will look gritty and rough.
• But it will smooth out later after adding rest of the ingredients.
• Take the bowl off the saucepan and let it cool a bit before adding yogurt.
• After 2 minutes or when the cocoa mixture in warm and not very hot ,slowly stir in yogurt and vanilla until incorporated well and smooth.
• See below the mixture is smooth already.
• In a separate bowl sift in flour and baking powder.
• Now add the sifted dry ingredients to the wet ingredients .
• Combine everything gently with a spoon or a spatula until smooth and lump free.
• Do not over mix – not more than 50 strokes .
• Now fold in some nuts and choco chips in the batter if desired.
• Pour the batter evenly in the lined pan.
• Top it with some nuts and chocolates if desired .
• Tap the pan gently on your countertop to release any air bubbles.
• Bake it in a pre heated oven on the middle rack for 23-28 minutes or until the top is set to touch and crinkly and the brownies leave the sides . Check at 23 minute mark.
• Toothpick test does not work with brownies . If you are really confused about your brownies being done or not then insert a tooth pick in the center and it should come out with cooked sticky batter and not liquid batter.
• If the toothpick comes out clean that means you have over baked the brownies.
• Remember that the brownies continue to bake even after they are out of the oven.
• Once done take the pan out of the oven and place it on a cooling rack.
• Let the brownie completely cool before taking it out of the pan .
• For clean cut edges of the brownies , after its completely cooled place the pan in the fridge for at least 3 hours before cutting ( I cant wait that long 😉 )
• Lift up the parchment overhang and place the brownies on the cutting board.
• With a help of sharp serrated knife cut 8 large or 16 small pieces.
• Enjoy it cold or warm it up for 10 seconds in your microwave . Both ways it tastes out of this world.