Eggless fudgy crinkly brownies
Dry ingredients
Flour 70 g
Baking powder 1/2 tsp
Salt 1/2 tsp
Cocoa powder 40 g
Wet ingredients:
Dark chocolate (melted) 250 g
Unsalted butter (melted) 80 g
Sweetened condensed milk 400 g
Method:
1. Select a good quality dark chocolate (not compound). Recommended 54 %. Melt this along with butter in a bow, allow to cool.
2. Whisk in condensed milk.
3. Sift the dry ingredients and fold until there are no lumps.
4. Add toasted nuts (optional)
5. Line a 9 inch or 10 inch square pan with aluminium foil, and pour in the pre-prepared batter.
6. Bake at a 160C for 20-25 minutes or until a skewer inserted comes out with moist crumbs. Careful not to overbake!
Tip for a crinkly top:
Before baking, let the batter rest for about 10 minutes and then load it into a pre-heated oven.
(Recipe shared by Karthika Sravanthi of Chennai-based outfit Bakeman Begins)
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