There’s something about using wholewheat flour instead of the usual maida that I find quite fascinating. Yes, I know the recipe will still have oil or butter and even sugar, but I’ve also noticed that then minute I tell people it’s made with atta even the most diet-conscious are willing to have a bite. I’m still not able to pin down a reason to this, but whatever it may be – it is a good thing 🙂
Anyway, I’d been wanting to make brownies for quite a while when I came across this recipe in a magazine. It didn’t feel quite right so I made some changes to it and added my own touch. At the end of it, I could only ask myself why I kept putting off making brownies for so long! It’s easy and absolutely yummy!
Here’s what I used:
1 cup wholewheat flour, I used Ashirwad’s multi-grain variety
1/2 tsp baking soda
1/4 tsp baking powder
3 tbsp cocoa powder
1 cup condensed milk
1/4 cup butter
1/2 tsp vanilla essence
1/2 cup of milk
1/4 cup of walnuts, broken into pieces
Sift the wholewheat flour with the baking powder and soda along with a pinch of salt. Keep this aside.
Mix the butter with condensed milk and vanilla essence. Warm the milk and add the cocoa powder to this, make a smooth paste and mix with the condensed milk mixture. To this add the flour and then finally stir in the walnuts. Pour this into a greased baking tray and bake at 180 deg C for 25 minutes. Serve warm with a scoop of ice cream.