The air is blowing hard and sweet today. Our regular visitor peacock is showing his great dance moves over our neighbor’s roof; other birds too looks happy and cheerful and are circling around with great energy. After a breakfast of besan chilla, Inder has just left the house. Virat and mummy are still sleeping. I would probably enjoy a few more minutes outside than would bake something to celebrate Virat’s first holiday. This brownie were baked a little while back for my SIL, who wanted me to bake something eggless for her friends.
Recipe adapted from Sanjeev Kapoor
- Dark chocolate – 100 grams
- Whole wheat flour – 1 1/3 cups
- Castor sugar – 1 cup
- Vanilla essence – 1 teaspoon
- Butter – 130 grams
- Baking powder – 2 teaspoons
- Milk – 1/2 cup
- Walnut kernels chopped – 1/2 cup
Preheat oven to 180 °C. Line a 8” tin with a baking paper. Take chocolate and butter in a microwave safe bowl and microwave for 1 minute or until the chocolate melt. Add sugar and vanilla essence. In another bowl sift flour, baking powder and salt. Fold walnuts in the flour mixture. Now fold the dry ingredient into the wet. Add milk to make the mixture smooth. Pour this mixture into the tin and bake for about 30 to 35 minutes. Before slicing allow it to cool.