Saturday, December 20, 2014

Fudgy Chocolate Brownies

For the 9th day of Bake-a-thon, I have a Fudgy Chocolate Brownie that's eggless and so fudgy that you would simply love it! This works out as a great evening snack, without any additional sauce or frosting. However since kids love chocolate sauce, they drizzled on top and enjoyed. 

The first picture is designed by Konda, and it came out so well. This post is delayed by a day, I have been trying so hard to bake this since Friday, something or the other was simply coming my way that I ended up baking it in the evening.














Fudgy Chocolate Brownies

Ingredients Needed:

All-purpose flour - 3/4 cup
Unsweetened Cocoa powder - 1/3 cup
Unsalted butter, softened - 3 tbsp
Baking powder - 1/2 tsp
Salt a pinch
Dark brown sugar - 1 cup
Egg Replacer - 1 tbsp whisked in 3 tbsp water
Milk chocolate, melted - 2 tbsp
Unsweetened applesauce / Apple Puree - 1/4 cup

How to make Fudgy Chocolate Brownies

Make puree of the apple. To that add a tsp sugar and keep it aside.

In a bowl, beat the sugar and butter till creamy.Add the apple puree.

Melt the milk chocolate for 30 secs in MW, add to the sugar mix. Combine everything well.

Whisk the egg replacer with 3 tbsp water and keep it aside.

Add cocoa powder, flour and combine well. Finally add the egg replacer and baking powder. Gently fold in and mix in one directly.

Preheat the oven to 170 C. Grease a 9-inch square baking pan with butter and dust well. Transfer the batter to the greased pan and pat it around.

Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool, then cut into squares.










Bake-a-thon 2014

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Wednesday, December 17, 2014

Whole Wheat Paneer Tikka Pizza

After the Paneer Tikka Masala Pizzas made with All purposer flour, I wanted to check how the pizzas will turn out with Whole wheat or our regular wheat flour. I had this for the Saturday dinner and had invited parents for the pizza special. As it happens most time when I have pizzas for dinner, everything happends at the same time and the time for the baked pizzas to come out will not be same as the time everybody takes to wait. So there is always more demand than actuals!
 
Since I was making an elaborate Paneer Tikka for topping, I decided I might as well make a wheat flour base for myself. The mistake I did was adding butter to the base for the first batch, which resulted in the base being soft. I was hoping to get a thin crust base. So for the next one didn't add butter and increased the baking time.




Whole Wheat Paneer Tikka Pizza

Ingredients Needed:

For the Base


Whole Wheat Flour - 1 & 1/2 cups
Maida - 1/4 cup
Instant Yeast - 1 tsp
Sugar - 1/4 tsp
Salt - 1 tsp
Olive oil - 2 tbsp
Butter - 1 tbsp (you can add this on the top instead of kneading into the dough)

For Paneer Tikka Masala and Sauce, check Paneer Tikka Pizza

How to Bake Whole Wheat Pizza

In a wide bowl, take the flours, yeast, sugar and salt. Slowly add water to knead to a soft pliable dough. Transfer to your counterr and knead again for 10 mins. Keep it covered in an oiled bowl until it doubles.

Once it doubles, punch it down, add olive oil and knead it well again. Again keep it covered for another 30 -40 mins.

Pre heat your oven to 200 C.

Pinch down balls and roll out as 6 -8 inch disc. Bake at 200 C for 15 mins. Remove and top with your choice of sauce and toppings.

This is if you are making your base ahead. I baked it right away with toppings, so baked for 20 - 25 Mins till the base was crispy

Prick the top with fork and spread the butter, sauce, tikka masala and cheese. Bake for 20 - 25 mins.




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