This chocolaty , Egg less , Whole Wheat Brownies are fudgy , gooey , chewy , soft but not like cake . Love such nutty and chocolaty brownies with Vanilla Ice cream, dont you ?? 🙂 🙂 Use of Whole Wheat and brown Sugar definitely enhances the values of this brownies. Made in pressure cooker , which I feel the safest and easiest way of baking.
3 days back, there was a birthday of my little one… Definitely it was a time to party. She loves cakes. Checkout this Gems Cake , which I prepared for her birthday .
This year , she is not keeping well . So I dont want to make any cream cake. What else can be better than brownies. So I have tried Double Chocolate Brownies.
Let’s checkout the recipe in details …
- 1/2 cup Whole Wheat Flour
- 1 tsp Corn Flour
- 1/4 cup unsweetened Cocoa powder
- 2/3 cup Brown Sugar / Regular sugar powdered
- 1/4 cup Yogurt
- 3 tablespoon / 50 grams salted butter (I used Amul )
- 1 tsp baking powder
- 1 tsp vanilla essence
- 3 tsp mixed nuts ( Almonds and Walnuts or any of your choice )
- 3 tsp chocolate chips or broken chocolate of your choice.
- White Chocolate chips (To decorate , Optional)
Preheat Cooker. For that Place a heavy bottomed cooker on slowest flame. Place a stand in it. If using Oven, pre heat your oven to 350 degrees F / 180 deg C.
Grease a square cake tin .
Toss the choco chips and nuts into 1 tsp Wheat Flour. Keep aside. This will avoid them sinking at the bottom of the pan during baking. In this recipe , for the batter we will be using double boiler method. Choose a small size utensil . Fill some water in it. place one bowl on that utensil . Make sure water should not touch bowl. Keep utensil on slow flame.
Place butter on bowl and keep stirring . Now vigorously stir butter until its melted. 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 Brown sugar and cocoa powder to the bowl and stir well with butter until combined which will take about less than 1 minute . At first the mixture will look gritty and rough. But it will be smooth later .
Take the bowl off the saucepan and let it cool a bit until warm before adding yogurt. After 2 minutes or when the cocoa mixture is not very hot ,slowly stir in yogurt and vanilla essence until incorporated well and smooth. Now you can see the mixture is smooth and silky.
In a separate bowl sift in Wheat Flour , Corn 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.. Now fold in some nuts and choco chips in the batter , keep some aside for garnishing .
Pour the batter evenly in the greased tin. Top it with some nuts and chocolates . Tap the pan gently on your counter top to release any air bubbles. Place this cake tin in cooker on the stand. Cover the lid and remove whistle. Allow it to bake for 25-27 minutes.
Friends who wants to bake in oven , Bake it in a pre heated oven on the middle rack for 23-30 minutes or until the top is set to touch and crinkly and the brownies leave the sides . Check at 25 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 not come out with liquid batter. If the toothpick comes out clean that means you have over baked the brownies. Few crumbs are perfect.
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 .
With a help of sharp serrated knife cut into desired size pieces. Enjoy it cold or warm it up for 10 seconds in your microwave . Both ways it tastes out of this world. One can store in freeze.
I am sure you all will love the taste of this easy and chocolaty brownies…
Would love to listen from you all..
Happy Cooking 🙂 🙂