EGGFREE OOEY GOEY BROWNIES

Brownie is not just any other cake, it is an emotion. It has a very special place in my heart since this was one of the bakes that I did during my initial days of baking.

You can call this a most decadent ooey goey brownie ever. A generous piece of brownie and a bit of hot chocolate sauce on top, that's heaven on earth.

To be honest, this was way more ooey goey than I had expected. My choice would be slightly firm one, but this one is also fine. I will do some tries to get the perfect brownies.

Method

Brownie:

• In a square 6'' inch tin, grease with oil and place a parchment paper. Parchment paper should be big enough big to cover the 2 opposite sides of pan so that it becomes easy to lift brownie once baked.

• Pre heat the oven for 10 - 15 min at 170-180 deg.

• For dry ingredients, sift in the all purpose flour, cocoa powder, baking powder and salt in a bowl.

• Melt butter and chopped dark chocolate on a double boiler or microwave it for 1-2 min at 30s intervals while mixing in between. Mixture will be silky smooth and shiny.

• In a mixing bowl, add hung curd and powdered sugar. Using either a hand mixer or hand whisk, beat until the sugar is dissolved and mixture turns pale.

• Add the melted butter and chocolate, vanilla extract and coffee to mixing bowl and beat until it is well incorporated.

• Now add in the dry ingredients into wet mixture. Using a spatula or wooden spoon, give it a mix in cut and fold method. Do not over mix. Mix until the last streaks of flour is disappeared. If batter seems to be really thick and dry, add a tablespoon of milk to adjust the consistency.

• Pour in the batter to prepared tin and bake it in a preheated oven at 170-180deg for upto 25-30 min or until the skewer comes out with moist crumb and not wet batter.

Chocolate sauce

• In a double boiler, melt in chopped chocolate and cream/butter/milk.

Recipe:

Serves 9 servings

Prep time: 10 - 15 min

Total time: 45 min

Ingredients:

Brownie:

All purpose flour - 110g or 1 cup

Cocoa powder - 10g or 2 tbsp

Powdered sugar - 130g or 1 cup

Butter - 75g or 1/4cup + 1 tbsp

Chopped chocolate - 125g or 1 cup

Curd - 1/2 cup

Coffee (decoction) - 1 tbsp

Baking powder - 1/4 tsp

Salt - 1/4 tsp

Chocolate sauce:

• Chopped chocolate - 1/4 cup

• Cream/butter/milk - 1 tbsp

Steps:

Brownie:

• Sift in the flour, cocoa powder, baking powder and salt.

• Melt butter and chocolate in a double boiler and keep it aside.

• In a mixing bowl, add in hung curd or thick curd and powdered sugar and beat until it turns pale and sugar is dissolved.

• Add in the melted butter and chocolate mixture. Also pour in vanilla extract and coffee. Beat it until it is well incorporated.

• Mix in the dry ingredients into wet mixture using spatula or wooden spoon. Use cut and fold method to mix. Do not over mix.

• Pour the batter in square 6" tin greased and lined with parchment paper covering sides of tin.

• Tap the tin 2-3 times and bake it in a preheated oven at 170-180deg for upto 25-30 min or until the skewer comes out with moist crumb and not wet batter.

• De-mould it after 10-15 min.

Chocolate sauce:

• On a double boiler, melt chocolate and butter/cream/milk.

• Pour a spoon of chocolate sauce on top of brownie and serve.