Brownnniiiie – my love affair with this devilish treat started back in college (yeah, rather late or shall I say thankfully late ;D) and ever since I have been faithfully in love with it.
When I said goodbye to hidden eggs in desserts last year, I had somehow managed to get the brownie and most desserts off my mind. Have to admit, the food blogs I keep discovering day after day have made it very very very difficult for me to stay away from all things sweet and in many ways is responsible for me baking, since eggless desserts aren’t readily available.
Back to today’s topic and the eggless brownie recipe came from browsing through Asha Khatau’s Delectable Desserts of the World book and I just had to give it a try. It needed simple ingredients readily available in the kitchen.
The result - :D nah I don’t want to rave anymore, looking back at my recipes and I have already used a lot of yums and deliciouses .. though I should add that this recipe is a MUST try. What you get is a heavenly delight.
1/4 cup Powdered sugar
1/4 cup Brown sugar (I had left over condensed milk from an earlier recipe so substituted this with 1/4 cup condensed milk)
1 cup Plain flour, sieved
1 tsp Baking powder
1 tsp Vanilla essence
1/2 tsp Soda bi-carbonate (I did not have so skipped)
1/4 tsp Salt
3 tbspns Cocoa powder
6 tbspns Melted butter
1/3 cup Chopped walnuts
1 tbspn Vinegar
1 cup Ice cold water
- Sieve together flour, sugar, baking powder, cocoa powder, soda bi-carbonate and salt
- Combine the wet ingredients together, except water
- Mix the dry with the wet ingredients, adding water little at a time
- Grease tin and pour the mixture. Bake in a pre-heated over at 180C for about 20 minutes or until a toothpick inserted in the centre comes out clean
- Remove and cool in the pan for 5-7 minutes (very important, I was quite impatient at this step & don’t want to tell you what happened, so just follow :D)
- Cut into equal squares and enjoy with some vanilla ice cream on the side