Eggless Multigrain Dark Chocolate Brownies

Eggless Multigrain Dark Chocolate Brownies is a crumbly, rich brownies that make you reach out for more! These brownies are made with regular chapati atta and you can’t find the difference.

I had this in my recipe collection when I was checking out what else I can make for a brownie, as I seem to have covered quite a huge list of brownies. I saw that this recipe is made with regular multigrain atta, I used regular chapati atta and couldn’t notice any difference.

I went ahead and used the 1.5 cups of dark chocolate and really hoped this brownie kept up to the taste I was hoping. My search is still on for finding a fudgy, rich brownie. This recipe gives you dense, chocolatey, crumbly brownies. I should have refrigerated. However, as I baked it last night and had to click pictures this morning, I didn’t have time to refrigerate.

I packed it for my kids snack box and I don’t think anything will be there when I get back home this evening.

    

Eggless Multigrain Dark Chocolate Brownies

Ingredients Needed:

3/4 cup Multigrain Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3 tbsp Butter
1.5 cups Dark Chocolate Chips
1/2 cup Curds /Yogurt
1/2 cup Sugar powdered
2 tbsps Hot Water
Few drops Vanilla essence

How to bake Eggless Multigrain Dark Chocolate Brownies

In a microwave safe bowl, take the dark chocolate chips, microwave for a minute, stir and again microwave for a minute.
Now add the butter, MW again for 30 Secs. Whisk well to melt the dark chocolate and butter together.
Add in powdered sugar, mix well, followed by curds. Combine everything well.
Add in Multigrain atta and mix gently.
Add the vanilla essence along with baking soda, baking powder. Gently combine the batter.
Preheat the oven to 185 C, and line a 8″ pan with parchment paper.
Transfer the batter and pat it down.
Bake for 30 to 35 minutes. Check if done. Let it rest overnight for a smooth cut.
Alternatively, you can also refrigerate for the slices to come out well.
The brownie is very rich and has a crumbly texture, this is not fudgy, even though it’s very buttery.

Eggless Multigrain Dark Chocolate Brownies

Eggless Multigrain Dark Chocolate Brownies is a crumbly, rich brownies that make you reach out for more! These brownies are made with regular chapati atta and you can't find the difference.

• CourseDesserts
• CuisineAmerican
• By Cook MethodOven
• OccasionEvening Snack, Holiday Special
• By DietKid Friendly
• Dish TypeEggless Brownies

Servings16 medium pieces

Prep Time10 Minutes

Cook Time30 to 35 Minutes

Ingredients

• 3/4cup Multigrain Wheat Flour
• 1tsp Baking powder
• 1/2tsp Baking Soda
• 3tbsp Butter
• 1.5cups Dark Chocolate Chips
• 1/2cup Curds/Yogurt
• 1/2cup Sugarpowdered
• 2tbsps Hot Water
• Few drops Vanilla Essence

Instructions

1. In a microwave safe bowl, take the dark chocolate chips, microwave for a minute, stir and again microwave for a minute.
2. Now add the butter, MW again for 30 Secs. Whisk well to melt the dark chocolate and butter together.
3. Add in powdered sugar, mix well, followed by curds. Combine everything well.
4. Add in Multigrain atta and mix gently.
5. Add the vanilla essence along with baking soda, baking powder. Gently combine the batter.
6. Preheat the oven to 185 C, and line a 8" pan with parchment paper.
7. Transfer the batter and pat it down.
8. Bake for 30 to 35 minutes. Check if done. Let it rest overnight for a smooth cut.
9. Alternatively you can also refrigerate for the slices to come out well.
10. The brownie is very rich and has a crumbly texture, this is not fudgy, even though its very buttery.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Save

Save

The post Eggless Multigrain Dark Chocolate Brownies appeared first on Cooking 4 all Seasons.

Posted in: Indian Cook