Milk + Vinegar resting for 10 minutes |
Beating together - Oil, Mil + vinegar mixture, vanilla, coffee |
Chocolate chips tossed with coco powder or plain flour |
Batter in the pan, ready to go into the oven |
Baked brownie, out of the oven and cut into 25 squares. |
Brownies – Eggless
Yields: One 8x8 square pan, 25 small
pieces.
Ingredients:
For the brownies:
Plain Flour – 1 cup
Cocoa Powder – 6 tablespoons (I used
Valrhona Cocoa Powder)
Icing Sugar – 1 Cup
Baking Soda – 1 teaspoon
Salt – a pinch
Oil – 1/3 Cup (I used sunflower oil)
Milk – 1 1/2Cup
Vinegar – 1 teaspoon
Instant coffee powder – ½ teaspoon
Vanilla essence – ½ teaspoon
Chocolate Chips – ½ cup
Walnuts – ¼ cup, chopped and roasted
(Optional)
For the fondant toppers:
Chocolate Icing – …. (I used Betty
Crocker’s icing)
Readymade Fondant – 1 pack, white color
Food coloring- in different shades
Method:
To make the brownies:
- Line a 8x8 square baking pan with baking sheet. Pre-heat oven to 180C.
- Mix the vinegar with room-temperature milk and set aside for 10 minutes.
- Sift together the flour, icing sugar, baking soda, cocoa powder, and salt.
- In a bowl, beat together the oil and vinegar + milk mixture. To this add the vanilla essence and instant coffee powder and mix well.
- Now add the dry ingredients to the wet ingredients in 3 additions, gently fold in the mixture. Do not over beat.
- In a separate bowl toss the chocochips and walnuts with some cocoa powder, this is to prevent them from sinking to the bottom of the tray while baking.
- Fold the chocochips and walnuts into the batter.
- Now pour the batter into the baking pan, and bake for 25-30 minutes or until a skewer inserted into the brownie comes out with crumbs.
- Remove from pan and let it cool. Cut into small squares.
To make the icing and fondant toppers:
(Optional)
- Chill the chocolate icing for about 20 minutes. Then fill a piping bag with the icing and frost the brownies.
- Take a small ball of the white fondant, and knead in the required food colouring.
- Use icing sugar for dusting and then roll out the fondant to desired thickness.
- Use cookie cutters to cut out desired shapes.
- Place the fondant shapes onto the frosted brownies.
Notes:
- You can add chocolate chips, caramel chips, chocolate chunks, other nuts to change up the flavor of the brownies.
- You can replace the chocolate icing with chocolate ganache. Click here for the chocolate ganache recipe.
- The fondant toppers can be made a day in advance, store in a cool dry place.
- Do not refrigerate the fondant.
The cut out fondant toppers, layed out on baking paper to dry overnight. |
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