The weather’s getting colder and the sweaters and woolens have come out! It’s the time of the year when cold, raw salads begin to lose their appeal and you prefer something more hearty. And when it’s nearing Christmas, you obviously crave something sweet! Today’s recipe is perfect to satisfy all your cravings at this time of the year – Fudgy Cocoa Brownies!
These brownies are fudgy and gooey, and they just melt in your mouth. The cocoa powder gives it that perfect chocolate-y flavor, making them simply irresistible!
Fudgy Cocoa Brownies Recipe
Ingredients:
- 1 cup of Whole Wheat Flour (Atta)
- ¾ cup Cocoa Powder
- A pinch of salt
- 3 large eggs
- 4 tablespoon of Vegetable/ Sunflower or Soybean Oil
- 2 teaspoon of Pure Vanilla Extract
- 1 cup of Honey (or use 1 cup of Caster Sugar or a combination of ½ cup of Honey and ½ cup of Caster Sugar)
- ¼ cup of Milk
- ¼ cup of plain yogurt
Instructions:
1. Preheat the oven to 300 F or 150 C and grease a 9 x 9 square pan or line it with parchment paper.
2. In a large bowl, sift together the whole wheat flour, cocoa powder and salt. Keep aside.
3. In a blender or processor, add the eggs, vanilla extract, oil, honey (or sugar or a combination of both), milk and yogurt. Blend till smooth and homogenous.
4. Add the blended wet mix into the dry flour-cocoa mix. Mix until just incorporated. Do not over mix.
5. Spread the batter into the prepared pan. Tap a few times gently to help the batter become uniform. Bake at 300°F for 25 to 28 minutes.
6. Try the toothpick test to see if it’s done. Unlike cakes, the center might still have wet crumbs, but will continue to cook as it cools. Over cooking will result in dry and chewy brownies.
6. Cool completely to room temperature in the pan. Could take an hour or more, so be patient! Once cool, lift out the parchment paper and slice into squares.
7. Dust with icing sugar for a festive appearance.
You’re probably wondering why this recipe doesn’t use any baking powder or soda. That’s because we don’t want the brownies to rise like a cake, but remain fudgy. Just look at how delicious the inside of the brownies look!
Since this recipe uses only cocoa and no chocolate, be sure to use the best quality of cocoa powder you can lay your hands on. These are perfect to gift a chocolate lover for Christmas. Just put them in a pretty box tied up with ribbon and they’ll love you forever!
- 1 cup of Whole Wheat Flour (Atta)
- ¾ cup Cocoa Powder
- A pinch of salt
- 3 large eggs
- 4 tablespoon of Vegetable/ Sunflower or Soybean Oil
- 2 teaspoon of Pure Vanilla Extract
- 1 cup of Honey (or use 1 cup of Caster Sugar or a combination of ½ cup of Honey and ½ cup of Caster Sugar)
- ¼ cup of Milk
- ¼ cup of plain yogurt
- Preheat the oven to 300 F or 150 C and grease a 9 x 9 square pan or line it with parchment paper.
- In a large bowl, sift together the whole wheat flour, cocoa powder and salt. Keep aside.
- In a blender or processor, add the eggs, vanilla extract, oil, honey (or sugar or a combination of both), milk and yogurt. Blend till smooth and homogenous.
- Add the blended wet mix into the dry flour-cocoa mix. Mix until just incorporated. Do not over mix.
- Spread the batter into the prepared pan. Tap a few times gently to help the batter become uniform. Bake at 300°F for 25 to 28 minutes.
- Try the toothpick test to see if it's done. Unlike cakes, the center might still have wet crumbs, but will continue to cook as it cools. Over cooking will result in dry and chewy brownies.
- Cool completely to room temperature in the pan. Could take an hour or more, so be patient! Once cool, lift out the parchment paper and slice into squares.
- Dust with icing sugar for a festive appearance.