When the son’s chronic throat problem led us to an ayurvedic doctor, the ensuing medication necessitated cutting out all dairy from his diet for a temporary period. And necessity being the mother of invention, his mother (me of course) had to come up with something suitable. Brownies being his favorite, a new version was born.
This is an original recipe, made up on the spur of the moment and it turned our quite well.
Pl Note – Being vegan, the brownies are rather crumbly, so I had to freeze it for a bit before cutting. Also, store them in the fridge in an airtight box to prevent them from turning soft.
Adding egg and butter will result in a firmer texture. Please experiment and let me know.
Time – 1 hr from start to finish
Serves – 8
– INGREDIENTS: For the brownie
1 – Whole Wheat flour (any brand atta) – ½ cup
2 – Baking soda – ¼ teaspoon (omit if you like very dense brownies)
3 – Salt: 1/4 teaspoon
4 – Walnut – ½ cup (optional)
5 – Dark chocolate (get a vegan variant) – 100gm
6 – Virgin coconut oil – 50gm
7 – Cocoa powder – 2 tablespoon
8 – Brown sugar – 1/3 cup
9 – Vanilla essence – 1 tsp
10 –Tamarind, thick pulp – ½ cup
For coating the pan –
Oil – I teaspoon
-Prepare a 6-inch square Aluminum pan by coating the sides with 1 tsp oil. Line the base of the pan with parchment paper (It is safer to line the sides too because the brownie can be rather sticky).
-Preheat the oven to 180 deg c.
-Sift the dry ingredients 1-3 thrice and set aside. Toss the walnuts in so that they are coated with flour. Reserve a few for topping. Set the flour mix aside
– Melt the chocolate in the microwave. Run it 2-3 times for 30 seconds each or till melted. Add the coconut oil and cocoa powder and microwave for 30 seconds. Blend well with a spatula.
– Put this in the bowl of the Kitchen Aid Bowl Lift Stand Mixer and add the sugar and tamarind pulp and vanilla. Using the flat beater (paddle), mix together the ingredients at speed 1 for 20 seconds and then speed 2 for around 2 minutes.
– Add the dry flour mix in a total of 2 batches, feeding it through the KitchenAid splash guard to prevent the flour from flying all over.
– Run the mixer for around 2 more minutes starting from speed 1 for a minute and ending with speed 2 till the wet and dry ingredients come together, stopping the mixer and scraping down the sides intermittently whenever required.
– Pour the batter into the prepared pan. If it is too thick, spread it evenly with a Silicon spatula.
– Top it with the remaining walnuts if using.
– Place the loaf pan in the preheated oven.
– Bake at 180 degrees C for 40 – 50 minutes. Check for doneness after 40 minutes by inserting a clean knife into the brownie. If it does not come out clean, continue baking for another 10 minutes or so or till done.
– Remove and let it rest for till it cools to room temperature. Do not invert. Place it in the freezer till it firms up. Then gently invert.
– Slice only if it is well frozen. You can then store the slices in the fridge in an airtight box.
Recipe by: Caroline Radhakrishnan