People who know me personal, will be definitely knowing that I am a fan of chocolate cakes, or rather everything chocolaty. I used to bake cakes since I was a teenager, and mostly I end up baking only chocolate cakes, just because I love them. My Amma used to bake us cakes and that’s how I learned baking.
Brownies are something that I was curious to bake ever since I tasted a few which my Aunt baked. Those were super yummy and fudgy. But it took me a few years to try baking brownies for the first time.
Brownies are of two types – fundgy and cakey. Since it was my first try, I thought I will bake cakey kinda brownie, which has a crunchy top and butter soft inside. I went for a much healthier version than the normal ones and that’s just because a good friend of mine sent me pictures of wheat brownies! I had to try no, especially when I was 9 months pregnant then?! And by the way, this was baked about a week before my second delivery. I was badly craving for something chocolaty since a few days back then and finally ended up baking these awesome brownies.
Without much blabbering I am getting into the recipe of this rich and delicious brownie, straight away.
Whole Wheat Flour – 1 Cup
Unsweetened Cocoa Powder m – 1/3 Cup
Baking Powder – 1/4 Teaspoon
Salt – 1/4 Teaspoon
Sugar – 1 Cup
Eggs – 2
Plain Yogurt – 1/3 Cup
Olive Oil – 1/3 Cup
Vanilla Essence – 2 Teaspoon
Chocolate Chips/ Chocolate Pieces/ Almonds/ Pista – Chopped, 1/2 Cup (This one is optional.)
Pre-heat the oven at 180 degrees. Greese and line a rectangular pan with foil paper.
Sift together the wheat flour, cocoa powder, baking powder and salt.
In a large boul, beat together the eggs, sugar, olive oil, yogurt and vanilla essence. You don’t need an electric beater to combine, a wire whisk is well enough, Just make sure that you combine everything well, until it turns pale yellow.
Stir in the dry ingredients into the wet ingredients. Mix everything well, but don’t over-mix it. At this point, you can add in the chocolate chips/pieces or nuts (optional).
Pour the batter into the pan and spread it into the edges making it smooth and even on top. Place it in the oven and bake it for about 18-20 minutes. Keep checking after 20 minutes until an inserted skewer comes out dry and clean.
Let the brownie cool down completely and then slice it into equal sized pieces. Serve it with a scoop of vanilla ice cream or frost it with chocolate souce, like I did.
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