‘Anything is good, if it is made of chocolate’ – Jo Brand
Whole-wheat chocolate brownies are something that are in my thoughts from quite a while now. The thing that put me back is the effort required to control the reflexive picks. But now ..it’s only few days left for me to move into a new space, and I got an excuse to prepare them again. Whenever I have these goodies in the jar, all my eating disciplines take back seat and I end up digging in the jars in odd hours. Well I believe that’s good enough reason to accolade goodness of the brownies.
Brownies are a cross between cake and cookies in texture and dense in nature. They are one of the best accompaniments with coffee/tea or milk.
Chocolate and walnut, when come together in baking, creat a magic. A very classy pair, which I must say rarely happens in kitchen, except with chocolate. This definitely must one of the best baking creations by United States Of America in the culinary world. I am indebted to them, and once again falling in love with these browny brownies.
- 50 gms clarified butter
- 50 gms olive oil
- 2 medium size eggs
- 100 gms dark chocolate chips/ dark chocolate chopped
- 75 gms granulated white sugar
- 100 gms whole wheat powder
- 10-15 walnuts – roasted and finely chopped (about 75-100 gms)
- 1 tsp vanilla essence
- 1 tsp baking powder
- pinch of salt
Method – P re heat the oven at 180°C or 350°F . Grease the 8×8 square pan and keep it aside.
Put clarified butter, olive oil and chocolate in a microwavable mixing bowl. At a low temperature melt the chocolates in the microwave and stir it until smooth and mixed with the clarified butter and olive oil. Add eggs and stir until all ingredients come together. Add sugar and stir it again. Now add vanilla essence, baking powder and salt and stir it well. Add the whole-wheat flour and mix well. Finally stir in the chopped walnuts.
Pour this mixture in the prepared pan and bake it for 22-25 minutes or until the tooth pick inserted in the brownie comes out clean.
Makes a dozen medium size brownies.