Dark-2Bchocolate-2Bbrownie

Not one, but two!

Everybody needs to have their recipe for a brownie. Something that’s special, your ‘go to’ recipe and is definitely, a ‘no-fail’ one. Being an eggless baker, I’ve been on this quest for that perfect brownie recipe for a while now. I’ve lost the number of times I’ve tried and successfully failed each time. It gets frustrating. But I wanted to power on. Finally, after some mix and match, some tinkering and a sprinkle of this and that; I came up with a recipe that ticks all the boxes and I just had to share it with you!

This recipe has fast become a favourite, so much so that I’ve made it a couple of times already. One of the versions I made, inspired a Pinterest pin, Creamcheese swirled brownies, were such a hit that I didn’t have enough to click a picture. So I’m showing you the one I clicked when I pulled these beauties out of the oven.

These brownies are really simple to make and the basic version is just beautiful. You can eat it by itself, I know you won’t help nibbling a piece when it’s just out of the oven! But it also makes for a terrific base – add choco chips, cookie dough, crushed oreos, nuts and even cream cheese, like I did, and you have something different each time. It’s easy to multiply this recipe and make a batch of brownies to feed a larger crowd too. Just a word of caution here – make some extra, they will disappear!

Deep, dark & delicious

I’ll give you the classic version with walnuts first before we move on to the other one.

Dark chocolate brownies

3/4 cup of whole wheat flour
1 tbsp of sunflower or olive oil, I used the latter
1/3 cup of dark chocolate chips or cooking chocolate, melted either in the microwave or the double boiler
1/2 tsp of baking soda
3/4 cup of buttermilk (take 3/4 cup of milk, add 1/2 tsp of white vinegar to this, stir and let it stand for 5 minutes)
1/2 cup of organic cocoa powder (you can use any kind of cocoa powder)
1/2 cup of demerara sugar (you can use regular granulated sugar but this one gives it a more gooey effect)
1 tsp of vanilla essence
1 tsp of flaxseed powdered and mixed with 3 tbsp of water
1/4 cup of walnuts, chopped
A pinch of salt

Pre-heat your oven at 180 degrees for about 10 minutes. Line a baking tray with parchment paper or you can also grease and dust it with some flour.

Make sure you’ve melted the chocolate in a considerably large bowl. Take the bowl with the melted chocolate, try not to dip your finger and taste some, add the vanilla essence, buttermilk, oil and sugar to this. Mix well to form a smooth paste.

Next add the flour, cocoa, baking soda, flaxseed mixture and salt to this. Mix well again. You can gently beat using an electric beater at this stage too. If you find the batter a little too thick or dry, loosen it with some cold water.

Add the walnuts and give it one final stir.

Pour this batter into the prepared tray. Bake in the oven for 20-25 minutes at 180 degrees. You will know the brownies are done when a skewer or toothpick inserted in the middle comes out clean but the brownies look still a little gooey. If you want solid, dry brownies then bake for another 5-10 minutes.

Remove from the oven, allow it to cool on a wire rack and then cut into squares.

* I use whole wheat flour in all my baking but you can swap this for maida or all purpose flour too

*  Dust the brownies with icing sugar for a fairytale effect. You can also drizzle some melted chocolate on this

* For grown-ups, add a splash of rum or Baileys Irish Cream to the batter!

Cream cheese swirled brownies

A little bit of cream cheese can add oomph to these brownies

Use the same recipe as above but add the following to the ingredients:

1/2 cup of cream cheese
2 tbsp of milk
1/4 cup of pecans, instead of the walnuts

Soften the cream cheese by adding the milk to it and slowly mixing it.

After you make the brownie batter and pour it into the baking tray, put blobs of the cream cheese mixture on it. Take a knife and swirl it around. The easiest way to do this is to use the knife and draw two 8s with it.

Now sprinkle the pecans over this and bake as recommended. 

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