The best thing about brownie is, it never fails to charm everyone with it’s humble chocolaty flavor. Nobody bothers, what is there inside until it is called a brownie. Such is it’s magic. So you have a chance to play with the ingredients.
My experiment with brownies were started long time ago when I first replaced the plain flour with whole wheat then took another brave step by replacing it with oats, later by replacing eggs with yogurt, adding fruits to it and now made with amaranth flour and I must say every time it works like magic and healthy replacement add some goodness too.
I have never been shy away from the fact that I am not the first person who experimented with such ingredients. In fact, I am just following footsteps of some great bakers, who always bring out different variations of one simple thing. And this way we get the chance to play safe. As per Eleanor Roosevelt
Learn from the mistakes of others. You can’t live long enough to make them all yourself.
For me, trying new ingredients in my bakes is nothing short of an adventure, to see how a particular ingredient would react when added into something.
After his exams were over I decided to bake something but these days(Navratras) are very auspicious for us and we don’t consume or even touch eggs in our home (my next post will be completely dedicated to this festival).
I checked the net for hours but could not find the one which is destined to be made today. Later I checked my old fat folder and I found a recipe which seems perfect for the day.
There is no need to tell that how it was accepted by all. Brownie are not meant to be wrong.
Bloom in my tomato plant is a pure joy to watch.
EarlierI do have posted some recipes that have Amaranth flour in them like Jam filled sandwich cookies with ragi and amaranth flour, egg less Easter bread, egg less chocolate cake, muesli and amaranth cookies, fox nut muesli with strawberries and beautiful bread.
Recipe adapted from Chef Rakesh Sethi (foodfood channel fame).
- Dark Chocolate – 200gm
- Butter – 2/3 cup or 150 gm
- Condensed milk- ½ cup or 100ml
- Vanilla essence- ½ tsp
- Amaranth flour – 3/4 cup
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- walnuts – ½ cup
Line a square tin of 6 inches with baking paper. Melt chocolate and butter in a microwave for 1 minute or until melted. Add condensed milk to it. Sift all the dry ingredients in a bowl. Coat chopped walnuts in the flour. Now fold dry ingredients into the wet finally add vanilla essence. Bake this in a preheated oven for about 30 minutes or until it is done.