Easy Cocoa Brownies, the recipe is my savior when I have unexpected guests at home and my pantry is devoid of cooking chocolate. These Brownies are egg free and quite easy to bake. The process of heating butter and sugar gives a wonderful gooey texture to these Brownies.
- ½ cup All purpose flour
- ¼ cup cocoa powder
- ½ cup butter
- 1 cup sugar
- 2 tbsp. yogurt
- 2 tbsp. milk
- 2 tbsp. chopped nuts
- ¼ tsp. baking powder
- 1 tsp vanilla essence
- A pinch of salt
Method; Line a sheet of parchment paper or butter paper in a rectangular baking tray. Preheat oven at 180°C for 10 minutes.
Sift flour, salt and baking powder in a large vessel. Chop nuts into fine pieces.
Heat butter in a medium pan and add sugar in it. Let the sugar melt completely. Cool it a bit and add chopped nuts, vanilla essence, milk and yogurt and stir well.
Pour this liquid content in the dry content and mix lightly.
Pour the batter in the lined baking tray and bake it for 20-25 minutes at 180°C.
Cool it completely before slicing the Brownies.
- If you add the chopped dark chocolate to the recipe, the Brownies will come out more chocolaty and gooey.
- The amount of liquid absorption by whole grain flour differ according to the variety of grain used and thus the recipe has to adjusted with adequate amount of liquid in it.
- Cocoa brownies will come out dense and cakey unlike the chocolate brownies which get the typical gooey texture due to the cocoa butter and extra sugar in the dark chocolate added in the recipe.