Eggless Chocolate Brownie – Chocolate Rasoi – Part 1

I feel terrible for not been able to write regularly. Though I took into account the unavailability of internet for the first 15 days of my trip & scheduled my posts, however, I did not take into consideration the speed of internet which will make data upload impossible. Well whatever! This is the post which has been in my draft for last 3 weeks, waiting to be posted. :)

I’ve promised V that I’ll acknowledge him for becoming my first subscriber. I guess being a wife has some privileges. Subtle hints & sullen mouth achieve excellent results. ;) I’m also sort of arm twisting my rest of family members to subscribe. :)

Eggless Chocolate Brownie

Eggless Chocolate Brownie

2 weeks ago I attended an Eggless Baking Course at Ghaziabad, which is conducted by Anjli Aggarwal of Chocolate Rasoi. I was pretty impressed with not just the content but also with the professionalism. This was noteworthy as being UP & peak summer, electricity is a big reality & problem. So, I was expecting a chaos with no electricity, hot environment, half-hearted effort excused with no electricity. (I had experienced this last summer, around the same time, when I had attended Chocolate making workshop in Ghaziabad at a different place) I’m glad I attended simply for the experience & I personally believe reading from net or book will never give results which one gets by learning hands-on. So though I could bake before the class, I feel I am more confident as a baker now. Over to the recipe –

Preparation Time – 15 minutes

Baking Time – 30 minutes

Ingredients – Recipe source Chocolate Rasoi

  • 100 gm – Flour
  • 150 ml – Condensed Milk
  • 100 gm – Chocolate
  • 2 Tbsp – Butter
  • 1/2 tsp – Baking Soda
  • 1/2 tsp – Baking Powder
  • 100 ml – Coke
  • 1/2 tsp – Vanilla Essence
  • 1/4 cup – Walnuts

Method –

Eggless Chocolate Brownie

Eggless Chocolate Brownie

  1. Melt the chocolate in double boiler & allow to it to cool.
  2. Pre-heat the oven to 180 C.
  3. Line 8″ baking tin with greased butter paper.
  4. Sieve flour, baking powder & baking soda together.
  5. In a separate bowl, whip together butter & condensed milk. Mix in vanilla essence & whip lightly.
  6. Add flour & coke to the condensed milk batter alternatively. Start & end with flour.
  7. Slightly warm walnuts for about 30 secs & coat it with flour so that walnuts do not sink to bottom. Warming will help in releasing the oil of dry fruits.
  8. Now add melted & cooled chocolate to the batter.
  9. Mix together for 2-3 minutes.
  10. Add walnuts & just very lightly mix in.
  11. Pour in the prepared tin & lightly tap it against the work surface. Bake for 15 mins or till done.

For Sauce –

  • 100 gms – Chocolate
  • 50 ml – Milk
  1. Mix chocolate & milk together in a wok till they mix well and form saucy consistency.

I served brownie warm with chocolate sauce & a scoop of ice-cream. Bliss :)

Eggless Chocolate Brownie

Eggless Chocolate Brownie

Tips from Chocolate Rasoi –

  1. Always add essence in butter or oil mixture as it helps in uniform mixing of essence in the batter.
  2. To test the readiness of cake or any other baked good do not poke with a tooth pick or tester repeatedly. Tooth pick should be inserted only in the end as it creates a hole & disturbs the hot air around the cake. For any prior checking lightly touch the cake to test.

I’ll be posting more recipes & tips from the workshop soon. I’m looking forward to some more classes from Chocolate Rasoi next summer.

I’ll be giving more details about Chocolate Rasoi & the lady who runs it, in later posts.

  • EC

    Hi…Just tried this recipe for the Blog Hop wednesday..it was very tasty..I used butter cream icing for decoration..will post it tomm…thanks for the wonderful recipe