Mocha Fudge Brownies

Ingredients

Note: I have used Neat food’s Egg substitute for this recipe.

Dry Ingredients

• all purpose flour – 1 cup
• unsweetened cocoa powder – 2 tablespoons
• soda bi carb – 1/4 tsp
• baking powder -It is really a matter of satisfaction for me when i see my fridge stocked with food. Savory and sweet, i need my fridge to tell me i am in good food heaven so that if even the day goes bad, i can come back home to a hearty comforting meal 🙂 My today’s highlight is these Mocha Fudge Brownies which you can never get enough of 🙂 So, lets make them !

  One of my friends (who happens to be my neighbor too) was in a little low mood since yesterday and i thought she needed some good old chocolate to cheer her up ! To give her a surprise, i decided to bake some goodies for her! Well isn’t that the secret for bringing an instant smile on someone’s face? We decided to pool some of our pantry ingredients and come up with an instant recipe with it. The idea sounded like a lot of fun and we went ahead with it.

  

  Eggless Brownies

  I feel you need to have the knack for baking when it comes to figuring out a recipe through the ingredients rather than the other way round. I guess it is the factor of challenge and chance that gives me the adrenaline rush to come up with recipes in such cases 🙂 My friend got her stock of ingredients and i opened up my pantry to complete the pieces of the “brownie recipe puzzle”.

  This is a bit of an unusual recipe as i am using a “Egg substitute by Neat” for the fluffiness, yogurt for the moisture and dates and brown sugar for the sweeteness. It is decadent in taste but on the healthier side.. look so less butter too !

  Mocha Fudge Brownies

  Mocha Fudge Brownies

  • Time: 40 minutes
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  Ingredients

  Note: I have used Neat food’s Egg substitute for this recipe.

  Dry Ingredients

  • all purpose flour – 1 cup
  • unsweetened cocoa powder – 2 tablespoons
  • soda bi carb – 1/4 tsp
  • baking powder – 1/2 tsp
  • pinch of salt

  Wet Ingredients

  • greek yogurt/ hung yogurt (you can replace this with coconut milk for vegan) – 1 cup
  • brown sugar – 1/2 cup
  • 12-15 dates, soaked in warm water for 10 minutes and pureed
  •  Neat Eggs replacement mixed in 2 tablespoons water – 1 tablespoons
  • chocolate chips – 1/2 cup
  • unsalted butter- 2 tablespoons, melted
  • espresso coffee- 1 tsp , mixed in 2 tablespoons water
  • dark chocolate- 50 gms , cut into bits
  • vanilla essence – 1/2 tsp
  • mix nuts (i used almonds and walnuts) – 1/2 cup

  Method

  Preheat the oven to 375 F/ 180 C and keep ready to bake. Pre-grease a baking tin with butter and keep ready.

  1. Take a bowl and add all the dry ingredients in it. Mix well and keep aside.
  2. Now, in a separate bowl, add in the date puree, yogurt, brown sugar, neat eggs mixed with water, butter and combine well.
  3. Using the double boiler method, melt the dark chocolate. Add this to the other wet ingredients. Add in the coffee water and vanilla essence.Mix well.
  4. Now, slowly add in spoons-full of dry ingredient mix into the wet mix and gently fold in till all the dry ingredients are mixed into a smooth batter.
  5. Pour the batter in the pre-greased tin. Gently tap the tin to remove any air bubbles trapped inside the poured batter and bake this for 25-30 minutes or till done. Serve the cake warm or cold.

  To check that the cake is done, insert a pin/ toothpick in the center of the cake and see if the pin comes out clear.