The Most Perfect Vegan Brownies
If you want the most perfect vegan brownies, then you need to look no further! We got these amazing hand held chocolate gooey squares of greatness ready for you to indulge in!
The recipe itself is easy to make ! You'll love how simple it is!
Enjoy! And let us know if you have any questions.
★Recipe★
Get the ingredients and more in our website post:
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EGGLESS FUDGY BROWNIE - No Condensed Milk ! Perfect Crinkle Top Brownie. Simple Ingredients.
Fudgy Eggless Brownies ! These are perfectly fudgy just like the REAL BROWNIES. It’s the best treat for a chocolate lover.
???? Vishesh Tippani -
-Make sure you measure the ingredients perfectly
-Pre heat the oven & do not over bake the brownies
Ingredients -
Cup Measurements are mentioned in the video
Ingredients-
120 g Dark Chocolate (Use pure / Real Chocolate)
25 g Butter
100 g Thick Yoghurt
120 g Powdered Sugar
1 tsp Vanilla Essence
90 g All Purpose Flour
10 g Cocoa Powder
1/4 tsp Baking Soda
1/4 tsp Baking Powder
A pinch of Salt
Method-
Grease a 7 baking tin and line it with parchment paper. Leave 4 overhangs instead of 2 as shown. It eases the removal of brownie from the pan.
Mix together all the dry ingredients in a bowl and set aside.
In another bowl, add in the yogurt, sugar and whisk well. Add in the vanilla essence and whisk again for 4-5 mins to ensure that the sugar dissolves completely. Set aside.
Now, melt chocolate and butter in a double boiler/ microwave and add it to the yogurt-sugar mixture
Alongside, preheat the oven.
Mix together very well for 1-2 minutes and then, add in the dry ingredients while sieving in small batches. Just mix enough using the cut and fold method to combine them well. DO NOT OVER MIX!
Transfer to the greased pan, spread it evenly and bake in the preheated oven at 160°C for 20-22 mins.
Remove and let it cool in the pan itself for 30-40 minutes.
Remove and cut it only when completely cooled. If you have time, refrigerate it for an hour before cutting.
To serve, Microwave it for seconds, top with a scoop of vanilla ice-cream, drizzle some chocolate sauce and enjoy!!
Eggless No Oven Sizzling Brownie | प्रेशर कुकर में सिज़्लिंग ब्राउनी | Chef Sanjyot Keer
Full written recipe for Sizzling brownie
Prep time: 20-25 minutes
Cooking time: 20-22 minutes (brownie) & 5-8 minutes (chocolate sauce)
Serves: 4 pieces of brownie square (2.5 inch)
Tip: please use castor sugar as it'll dissolve quickly compared to grain/normal sugar.
Chocolate sauce
Ingredients:
Milk | दूध 2/3 cup (210 ml)
Castor sugar | कास्टर शुगर 1 & 1/2 cup (350 grams)
Cocoa powder | कोको पाउडर 1/3 cup (32 grams)
Salt | नमक 1/4 tsp (1 gram)
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 90 grams (chopped
Butter | मक्खन 4 tbsp (60 grams)
Vanilla essence | वैनिला एसेंस 1 tsp (5 ml)
Method:
For making the chocolate sauce, set a stock pan n low heat, add sugar and milk, stir well to dissolve the milk, heat the milk and bring to a simmer.
Once it comes to a simmer switch off the flame and add the cocoa powder and salt using a sieve, stir well & use a whisk to dissolve the cocoa powder and ensure there are no lumps.
Put it back on the flame keeping it at its lowest heat possible, now add the chopped chocolate and mix well until the chocolate dissolves completely.
Now, add butter in batches and mix well to give the chocolate sauce a shine and also to adjust its consistency, adding butter make the consistency a little thicker.
Once the butter dissolves completely with the chocolate mixture, add vanilla essence to elevate its flavour.
Your chocolate sauce is ready to be used for pouring it over the sizzling brownie, you can store it in the fridge and it'll last for couple of weeks, ensure to remove the sauce with a clean spoon, you can ise this sauce for making multiple purpose.
Brownie
Ingredients:
Dark chocolate compound | डार्क चॉकलेट कंपाउंड 1/2 cup (70 grams)
Butter | मक्खन 1/4 cup (55 grams)
Castor sugar | कास्टर शुगर 1/3 cup + 1 tbsp (85 grams)
Vanilla essence | वैनिला एसेंस 1/2 tsp (2.5 ml)
Curd | दही 1/3 cup + 1 tbsp (90 grams)
Refined flour | मैदा 1/2 cup (55 grams)
Cocoa powder | कोको पाउडर 3 tbsp (16 grams)
Salt | नमक 1/8 tsp (a small pinch)
Method:
To make brownie, set a double boiler, by keeping a heat proof bowl over a stock pot filled with little water, make sure the water in the stock pot should not touch the bottom of the heat proof bowl, bring the water to boil and keep the bowl over it, add butter and chocolate in the bowl and melt them while mixing them together, once incorporated well, remove the bowl from heat and keep it over the kitchen platform.
Now add castor sugar and vanilla essence & whisk well, further add curd and whisk well until the sugar dissolves completely and the everything combines well.
Now use a sieve and add refined flour, cocoa powder and salt sift well and use a spatula, fold and combine the mixture well, do not over mix the batter.
As we are making this brownie in a pressure cooker, we need to take brownie tray that fits in the cooker, i’m taking a 5 inch ×5 inch brownie tray and lining it with baking sheet or a parchment paper, pour the batter in the tray up to 80 % and tap it well to ensure there are no air pockets in the cake mixture.
Place a cookie cutter or any stand in the cooker and preheat it on the highest flame for 10-15 minutes, once the pressure cooker gets heated well, open the lid and carefully place the brownie tray over the stand, close the lid and cook/bake the brownie for 20-25 minutes or until its completely cooked, to check insert a toothpick in the centre and if it comes out clean its baked.
You can bake them in a preheated oven at 165℃ for 20-22 minutes or until its completely cooked.
Remove the brownie tray and allow it to cool down to room temperature, once cooled, carefully remove the brownie and cut it in square pieces. Your brownies are ready to consume. But I’ll be plating it over a sizzler pan.
Heat a sizzler pan on highest flame possible until its smoking hot, once heated well place the brownie piece and top it with a scoop of ice cream, some nuts and pour the chocolate syrup, your sizzling brownie is ready, you can place a slice of pineapple to avoid the burning of brownie.
#YFL #SanjyotKeer #sizzlingbrownie
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Eggless Nutella Brownie Recipe| Quick & Easy Dessert At Home|Hazelnut brownie|Homemade Fudgy Brownie
Eggless Nutella Brownie Recipe| Quick & Easy Dessert At Home|Hazelnut brownie|Homemade Fudgy Brownie
How to make eggless Nutella brownie at home?
INGREDIENTS :
I'm using
- 75g - Dark chocolate
- 100g - Unsalted butter
- 120gm - 2/3cup - Brown sugar
- 300 gm [1 cup (240gm) + 60gm ] - All-purpose flour
- 30gm - Cocoa powder
- 1/2 teaspoon - Baking soda
- A pinch of salt
- 60gm - Nutella spread
- 1/2 teaspoon vanilla
- 240gm - Lukewarm milk
- Few - Roasted hazelnut
- Few - Dark chocolate chunks (optional)
DIRECTION :
- Preheat oven or (kadhai/cooker)
- Line a square baking dish with parchment paper.
- Melt the chocolate, butter, and brown sugar together in a heatproof bowl set over a saucepan of simmering water, stirring often.
- When chocolate is melted and smooth, remove from heat and let cool for a few minutes.
- Add the flour, cocoa powder, baking soda, and a pinch of salt
- Add Nutella and milk and stir until combined. Now add roasted hazelnut and chocolate chunks and mix it well.
- Pour the batter into the prepared baking dish and use a spatula to spread it evenly.
- Top it with roasted hazelnut onto the brownie batter
- Bake for 30 to 40 minutes, or until the edges appear crispy but a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool to room temperature. For best results, chill completely before slicing and serving.
ENJOY!
How To Elevate Box Brownies (Hazelnut Coffee Cannabis Brownie Recipe) Cannabasics #113
(Age 21+ -Educational Purposes only.) Learn How To Elevate Box Brownies with this deliciously decadent Hazelnut Espresso Cannabis Brownie Recipe today on Cannabasics #113. Full recipe:
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