Egg Free Whole Wheat Fudge Brownies
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Egg-free Whole-wheat Fudge Brownies are packed with the goodness of whole-wheat and walnuts. The chocolate used in the recipe, gives it a fudgy texture and delicious taste. Brown sugar gives it a right amount of sweetness. These Egg-free Whole-wheat Fudge Brownies can be enjoyed by vegetarians too. Do bake this healthy recipe for your kids or to take care of your sweet cravings. I have adapted this recipe from Sanjeev Kapoor's Eggless Chocolate Brownies recipe and hence dedicating it to him.
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Ingredients
- 100 gm Dark chocolate grated
- 130 gm Butter room temperature
- 100 gm Brown sugar
- 160 gm Whole wheat flour
- 10 gm Baking powder
- 5 ml Vanilla essence
- 100 ml Milk
- 100 gm Walnut kernels, roughly chopped
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Instructions
- Preheat your oven at 180 C. Place the chopped chocolate and butter in a mixing bowl and melt the ingredients over a double-boiler.
- As they melt completely, mix and remove from the fire. Add the brown sugar and mix well till completely dissolves
- Add vanilla essence and mix. Sift in whole-wheat flour and baking powder together into the same bowl and mix.
- Add the milk a little at a time and mix well. Flour-dust the chopped walnuts and mix into the batter with a light hand.
- Pour the brownie batter into a greased and lined brownie/cake/loaf tin. Bake in the preheated oven for 30 mins.
- Let it remain for 5 mins in the oven after it is done baking. Invert on wire rack and cool completely before cutting into squares. Enjoy!
Notes
- Cut the brownie pieces after it cools completely for even squares without much breakage.
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Recipe Nutrition
Calories: 797 kcal | Carbohydrates: 70 g | Protein: 12 g | Fat: 55 g | Saturated Fat: 25 g | Polyunsaturated Fat: 14 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 74 mg | Sodium: 497 mg | Potassium: 516 mg | Fiber: 9 g | Sugar: 32 g | Vitamin A: 872 IU | Vitamin C: 0.3 mg | Calcium: 264 mg | Iron: 6 mg
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