Eggless Double Chocolate Fudge Brownie

Few days back I was trying my hand to make whipped cream from Amul Fresh Cream. But I didn’t succeed. So the cream was there in the fridge, & I was constantly thinking that what I can use this for, at the same time this brownie baking happened, the recipe called for 1 cup of milk, I replaced that with 1 cup of cream & mixed some 5 star chocolate bars too, because that’s what was readily available in my fridge. When the baking & cooling done, I cut them, ate 1 piece & my eyes were automatically get closed….ummmmmmmmmmm…sinfully chocolaty, fudgy & truly mouth-watering Brownies!!

Eggless Double Chocolate Fudge Brownie

Ingredients

• All-purpose flour/Maida- 1 cup
• Cocoa powder- 1/2 cup
• Caster Sugar/White powdered sugar- ½ cup + 2 tbsp
• Baking soda (soda bi carb) – 1 tsp
• Milk- 1/4 cup
• A pinch of salt
• Vegetable oil/Olive oil- 1/3 cup (I used vegetable oil)
• Amul fresh cream- 200ml (beaten)
• Cadbury 5 Star Chocolate Bar- 3 & ½ pieces (I have used small 5 Star bars, roughly chopped.)
• White vinegar- 1 tsp
• Instant coffee powder- 1/2 tsp
• Vanilla essence- 1/2 tsp

Method

Preheat oven to 180 degrees C. At room temperature mix the milk & vinegar. Keep aside. In a bowl mix all the dry ingredients (flour, soda, cocoa powder, coffee powder, salt and powdered sugar). Put the cream into a pan & heat until about to boil. Take off the heat & pour over the chopped 5 star chocolate. Stir until the chocolate has melted & the mixture is smooth. In another bowl mix the oil and vanilla essence. Add the milk + vinegar mixture & the chocolate mixture into this. Now add the wet ingredients to the dry ingredients and whisk gently to form a lump free batter. Pour the batter into the greased square 8”X8”pan. Bake for 35-40(mine was ready in 40 minutes) minutes or until a toothpick inserted in the center comes out with few crumbs. Cool the baked brownies in the pan itself and then run a sharp knife around the edges of the pan. Cut into squares after it is fully cool.

Note:

I topped my brownies with chocolate syrup & sprinkled some chocolate chips on them. And they look sinfully gorgeous.

You can serve them with chocolate frosting too.

The brownies will keep well outside in the winter, but as it is summer so keep them in the fridge. I also did that.

For different ovens and bakeware the temperature and time needed for baking may vary. So do check after first 30 minutes for doneness.