I love Brownies but folks at home dont, so baking brownies becomes rare. I baked these low fat brownies for
Divya's Brownie Event. Iam making into the event at last minute desperately, as i very badly missed not being part of her Very Famous Best Chocolate Cake Event.
I just want to share 2 Brownie tricks. one is Brownie takes less flour compared to Cakes. second is cooling the baked brownie for atleast 40 minutes is a must. These Low Fat Brownies dont ask for Butter, but still you will never miss butter in brownie. The Guilt part is the Egg's.
Recipe from GoodHouseKeeping's Cakes and Bakes.
Ingredients:
Makes about 12-16 brownies
Olive Oil / Sunflower Oil - 50 ml / 2oz.
Dark Chocolate - 250 gms
Egg's - 3
Demerara Sugar - 150 gms / 5 oz
Vanilla extract - 1 tsp
All Purpose Flour - 75 gms / 3oz
Baking Powder - 1/4 tsp
Cocoa Powder - 1 tbsp
Butter - 1 tsp for Greasing the Cake Tin.
Method:
Pre- Heat the oven at 180C. and Grease the Cake Tin with Butter and set aside.
Melt the Dark Chocolate by placing in Microwave for 30 seconds at 900W. or melt the chocolate by double boiler method and let the chocolate cool after melting.
Break the Eggs into a large bowl, add Oil, Sugar, vanilla extract and whisk well.
Sift the Flour with Baking powder and cocoa powder and mix the flour to the large bowl which had egg-oil whisked. Mix them all together.
Mix Melted Chocolate to the bowl. mix with a wooden spoon. mix very lightly, as the chocolate thickens up the mix so quick. Transfer the mix to the Greased pan.
Place the Pan on Oven and Bake it for 20 minutes.
Once baked, check the brownie by inserting a toothpick close to the centre of the brownie , it comes out clean.
Cut the Bownies, while its still on the pan. and let them cool for about 40 - 60 minutes in the pan.
Remove the Bownies from the Pan and Serve with Ice-Cream.
To Store, wrap the brownies with cling film and store it in air-tight container.
