Fudgy, Chocolaty and Guilt-free Brownies?? YES, PLEASE! These Whole-Wheat Brownies are prepared using simple ingredients and they are sinfully divine.
Let me just say right here that these BROWNIES will become your lifetime partner for whenever you want to indulge into decadence without feeling guilty.
There is no doubt that "Classic Brownies" are irreplaceable, but these these brownies will open a new horizon altogether. These are- RICH, FUDGY, CHOCOLATY and with the goodness of WHOLE-WHEAT.
I've had bittersweet moments with baking brownies. Now that I have got a hang of understanding ingredients much-much better, I stepped into making brownies using whole grains.
And with simple ingredients, I baked indulgent whole-wheat Brownies.
You can whip up a batch of these Whole-wheat Brownies in one bowl without any fuss at all. These are that simple.
Use of Whole-wheat
A slight nuttiness in flavour from whole-wheat flour is what makes it a little different from the classic Brownies and brings in a complexity.
As simple as it can be
All you are required to do is whip wet ingredients together and fold all the dry ingredients in it. Finally, fold in choco-chips or choco chunks (whatever you prefer) and bake for 30 minutes.
NEVER OVER-BAKE
It is always recommended to UNDER-BAKE the brownies than OVER-BAKE them to retain the perfect brownie texture and not to ruin the fudginess that it carries.
Once you have prepared the batter as shown above, put t in the pre-heated oven and bake at 180*C for 28-30 minutes.
Enough said, you should definitely go and make these brownies now and then keep making some more. Yes, they are totally worth it!!
What you need?
Whole-wheat Flour - 1 cup (125 grams)
Cocoa Powder - 1/3 cup (35 grams)
Caster Sugar - 1 cup (100 grams)
Thick Curd - 3/4 cup (190 grams)
Milk - 1/8 cup
Non-aromatic Oil - 1/2 cup (120 ml)
Vanilla - 1/2 tablespoon
Baking Powder - 1 1/2 teaspoons
Salt - 1/4 teaspoon
Choco-chips / Choco Chunks / Choice of chopped nuts - 1/3 cup
Directions:
- Grease 8" by 8" square baking pan and cover line it with baking sheets for easy removal of brownies after baking.
- Preheat the oven at 180*C.
- Take a deep bowl, add oil and vanilla to it. Give it a small whisk.
- Now add curd and milk to it. Whisk till curd is lump-free and everything has combined well.
- Now add sugar to it and keep whisking till sugar has almost dissolved.
- Now add all the dry ingredients (flour, cocoa powder, baking powder and salt) to it and combine using spatula to make a thick batter. DO NOT OVER MIX.
- Add some choco-chips now in the batter.
- Now transfer the batter to the prepared tin and level the surface. Now sprinkle rest of the chocolate-chips on top.
- Bake the brownie for 28-30 minutes. The edges will seem done, they will puff up a little but will be fudgy.
- Let the brownie rest in the pan till it completely cools down before removing and cutting in pieces.
Note:
-Invest in good quality Cocoa Powder to get the best taste and texture for your baked goods, in this case, BROWNIES.
- You can easily double the recipe or half the recipe depending on the quantity that you desire. I used, for this recipe, 8 inch by 8 inch baking pan.
- ALWAYS, grease the baking pan with oil or butter and line neatly with baking paper for easy removal of brownie from the pan and without ruining the shape.
- Never OVER-BAKE, as they will turn cakey and will ruin the end texture. Trust your oven and your instincts.
- Let the brownies remain in the pan for an hour or till it completely cools down so that it easily detaches the pan and you can cut the squares cleanly. Once the brownies have cooled down, pop the pan in the refrigerator for another hour for it to set even more properly and you will have no problem in removing and cutting those beautiful squares.
- You can be creative and can even make your own liking of Whole-wheat brownies by adding desired nuts, dried fruits, choice of chocolate, etc.
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