FUDGY BROWNIES (EGGLESS-FLOURLESS FUDGY BROWNIES)

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FUDGY BROWNIES

BROWNIES!!
Oh yum! Who will resist oneself from drooling at the sight of chocolaty fudgy brownies? These are gooey, chewy and fudgy. These are magical because you don’t want to stop after one!

These eggless and flourless brownies contain the malai/cream/milk fat instead of butter and In this way, you can turn the malai or milk fat into a very fruitful outcome. Malai helps to give them a fudge-like consistency.  Cake flour/ maida is replaced by the almond meal. Almond meal is easy to make and give them a rich consistency and taste. These easy to make brownies use only 3 main ingredients. You can serve the brownies either hot or at room temperature. A scoop of vanilla ice cream goes well with a bar of these incredible choco beauties


Prep time – 5 min
Baking time – 20-25 min
Course – Dessert /Hi-Tea
Author – Bharti Dhawan

INGREDIENTS REQUIRED

• Malai /thick cream/milk fat – 1 cup(150 gms)
• Semi sweet chocolate (55% cocoa) – 150 gms (I used Amul)
• Almond meal – 1 cup (150 gms) (almonds grinded to powder)
• light brown sugar – 1 cup (150 gms)
• A pinch of salt
• Baking powder – 1 tsp
• Cocoa powder or powdered sugar for dusting – as required


WALKTHROUGH

1- Preheat oven at 180°C and line the brownie tin with a parchment or butter paper. Grease it with some butter

2- Mix almond meal, sugar, salt and baking powder so well with a wire whisk

3- Melt malai and chocolate together in a pan on the gas stove or in the microwave for 60 seconds. Stir after intervals of 20 seconds

4- Add the dry ingredients to the chocolate mix by folding and cutting pattern

5- Drop the batter into the prepared pan and give a few taps on the work surface. This step will release out the extra air bubbles

6- Bake the brownie for 25 minutes. It might wobble a little but set nicely when cool down completely

7- When cools down, lift the brownie along with the parchment paper. Dust with some powdered sugar or cocoa or the both and cut into desired size bars

NOTES

1-  To get a thick layer of milk fat or malai, boil the full cream milk. Cool and refrigerate for hours. Finally, you will get a thick layer of malai/milk fat on the top. Collect it to use in the cake/brownie or other preparations in your kitchen

2-  To get the almond meal, grind almonds with their skin into a semi coarse powder. Avoid grinding it to a fine powder. Grinding the almonds too much, results to convert them into a buttery consistency

3- You can replace brown sugar with white sugar but brown sugar gives it a perfect colour and caramel taste

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