I firmly believe that chocolate, ice cream or brownies can fix anything.
A few days ago, I had a super high intensity craving for brownies. Now, I can’t get my hands on any brownies, living where I live. Thankfully, I had on hand all the stuff I needed to bake some and a nice Sanjeev Kapoor recipe too. I improvised a little tossing in some walnuts and adjusting the flour ratio.
Since they turned out pretty yummy, I had to spread the love! So here’s the recipe with some modifications and tips.
4 tablespoons unsweetened cocoa powder
1/4 cup wholewheat flour
3/4 cup refined flour
1 teaspoon baking powder
1/2 teaspoon soda bicarbonate
3/4 cup caster sugar (Original recipe calls for a cup, but I cut down on it for a less sweeter version)
2 egg whites, beaten
1 teaspoon vanilla essence
4 tablespoons oil (Original uses 1 1/2, but I found this makes the brownies too dry and flat)
1 tablespoon butter, melted or a blob will work too
My own little fourish, 1/2 cup of walnuts broken into tiny pieces. Avoid the temptation to chop or bash the walnuts, you will end up with quite a bit of crushed powder.
Preheat your oven to 180 deg C / 350 deg F. Grease an 8 inch square tray or line with butter paper.
Sift the flours, baking powder and soda bicarbonate into a bowl.
Melt the butter over very low heat. Add the cocoa powder to this and slowly stir over the low heat for two minutes. Make sure the mixture doesn’t boil or burn. You can also add some of the milk to this, to prevent the chocolate from burning. Melting the butter and cooking the cocoa powder makes for a better tasting, non-doughy batter.
Beat the caster sugar with the eggs until combined and fluffy.
Divide the flour up into three parts. Start with folding the egg whites and sugar into a portion of the flour. Alternating between dry and wet ingredients mix in the remaining ingredients until everything is well integrated. Be careful not to over beat the mixture. If you’re using an electric blender, keep it to low speeds.
Pour the mixture into the prepared tin.
Bake in the preheated oven for about 25 minutes or until it’s firm to touch and an inserted knife comes out clean. Leave in the tin until completely cooled.
Use a sharp knife to cut into 16 odd squares and remove from tin using a spatula.
These low fat brownies are a real treat, especially if you have been on a diet. The walnuts add a crunchy texture and crank up the health quotient too. A perfect excuse to stuff face.
They are great as a dessert after a scrumptious lunch or even better as a midnight snack. You can wash them down with some chilled milk.
Have you ever been consumed by a craving so much that you’re willing to do anything to satisfy it?