Eggless and fatfree brownies?? Yessssss….now for those of you who have a cholesterol problem can also have these brownies once in a while. The result was gooey brownies that tasted just a wee bit dry..so if you are not restricting your fat intake you can add half a cup of melted butter to this recipe.
I have also recorded a video to show you exactly how its done because i get many comments from people saying that their cakes do not turn out. Please keep in mind that the oven temperature is important and also the baking pan. For best results do use a good quality cocoa powder.
1 cup is appox 250 grams
1.5 cups all purpose white flour (maida)
1 cup of white sugar
3 tablespoons of cocoa powder
1 cup ( a little less of warm milk, you can also use a lactose free or soya milk)
a pinch of salt
1 teaspoon of lemon juice, can also be bottled lemon juice
1 teaspoon each of baking powder and baking soda
1/2 cup of melted butter , OPTIONAL
1/2-1 cup of chopped walnuts, or nuts of your choice
Heat the oven to 180 degrees.
Mix the white flour, th e cocoa, the sugar and the salt . Add the milk and the lemon juice and mix well. Add the baking powder and baking soda and mix. If adding the melted butter you might just need to add even less milk. Lastly add the chopped nuts. Mix and pour into a lightly greased square baking tray and bake for about half an hour or until done.
FOR THE CHOCOLATE TOPPING:
Melt a 100 gram chocolate bar in the microwave or over a double boiler and cool till slightly thickened but still spreadable.
Spread over the brownies.
If living in Spain please use Valor Cocoa Powder
NITU DIDI TIP: you can also substitute the butter for olive oil…healthy healthy healthy!!