Eggless Chocolate Brownies Recipe

Serve these brownies warm as it is or with toppings like chocolate syrup, chocolate sauce, fudge sauce or caramel alongwith vanilla ice cream or whipped cream.

Ingredients:
280 gm (2 cups) flour 2 tsp baking powder 1 tsp baking soda 240 gm (1 1/4 cup) dark chocolate* 190 ml (3/4 cup) water 150 gm (3/4 cup) butter at room temperature 40 gm (5 tbsp) castor sugar 397 gm (1 tin) condensed milk 1 tsp vanilla extract 1/4 cup walnuts, chopped

Method:
Grease and line a 10 square tin with baking parchment or greaseproof paper. In a bowl mix all the dry ingredients, the flour, baking powder and baking soda and sieve once to make it uniform. In a small sauce pan, put in the dark chocolate broken into pieces and the water and heat until the chocolate melts. Stir well to get a smooth sauce and keep aside to cool. Set your oven to heat at 180 C/350 F. In a large bowl put in the butter and the sugar and beat well with a wire whisk or a hand blender or stand mixer until smooth and creamy, about 2 to 3 minutes. Put in the condensed milk and beat again for 3 to 4 minutes. Stir in the melted chocolate and mix well. Mix in the flour and beat again for two or three minutes until all the flour is mixed into the liquid.

Pour the batter into the tin, tap the tin once or twice to make the batter uniform, scatter the nuts all over on the top and bake for 40 minutes. * I used 3 bars of Cadbury bournville with great succes as I didnt have my stock of callebaut cooking chocolate on hand. Use any good quality dark chocolate.

Carrot cake

Ingredients

All purpose flour 2 cup Grated carrot 3 cup Powdered jaggery 1 cup (if carrots are sweet or you like less sugar, then reduce it to cup) Vegetable oil 1 cup (I used sunflower oil) Curd cup Baking powder 2 tea spoon Baking soda 1 tea spoon Cinnamon and cardamom powder table spoon each Vanilla essence 1 table spoon Cashew and raisins 1 table spoon each Salt pinch

Method

In a blender add jaggery, oil, curd and grind it for few seconds till jaggery is dissolved in oil and curd.

Sieve all purpose flour, baking powder and baking soda twice; add salt and mix well; add cardamom, cinnamon powder and mix well. Now add in grated carrot, cashew, raisins and mix well. Now add blended jaggery-oil-curd mix; mix well. Now grease the cake moulds, dust them with flour; pour the batter, bake for 30 to 40 minutes at 180 degree Celsius.

1 cups All-purpose Flour (Maida) 1 cups Sugar 1 cups Carrots (shredded) cups Oil cup Plain Yogurt 2 tbsp Vanilla Essence

 2 tsp Cinnamon Powder 4 Cloves (crushed) 1 tsp Baking Powder 1 tsp Baking Soda cup Mixed Nuts cup Coconut Flakes (optional)

How to make Eggless Carrot Cake:

Preheat oven to 175 degrees Celsius. Shred carrots and keep in a bowl. Do not strain the water from carrots. Take a separate bowl and add all-purpose flour, baking powder, baking soda, cinnamon powder and cloves. Now add oil, sugar and yogurt and beat with a whisk, until it turns into a smooth batter. Add carrots, vanilla essence and nuts. Mix thoroughly. Grease an 8 x 8 inch cake tray. Pour the batter into the pan and bake at 175 degrees Celsius for about 50 minutes or until a toothpick inserted comes out clean. Remove and let it cool.