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Author Notes: I guess many people love Chocolate Brownies and these deliciously gooey, squidgy, fudgy, moist and rich with chunks of mixed nuts for extra decadence. I think orange and chocolate make a great couple, for that reason I added some orange peel to this rich brownies. Since I have been making a lot of egg free cake lately, I have been wanting to make brownies that would suit vegetarian and today while I was sorting out what to make for Diwali this year, I decided to do these. It’s a revised version of my Chocolate cake with a few changes....and gosh I am overwhelmed with the results.
I am sure if I tell you that I am not a very keen chocolate cake person, many of you will be surprised since I always post chocolate bakes (most of which are for friends and families). I used to love chocolate when I was little, still do but with moderation. But these brownies have taken me back to my childhood, they are so light moorish they reminded of a cake I used to love called “Madrie”, I think that’s how it’s spelt??? And for that reason I simply had to share this recipe....childhood memories.
It’s a great pleasure to share something that many like, as it’s Diwali and its a time of celebration of the good over bad things these will certainly bring a big smile to many people’s face. I know for many people being gifted or offered anything chocolaty is always a delight. Chocolate brownies are not the usual kind of sweet we make for DiwaLi but this year make it a little different try make these a super delicious sweet treat for sharing with family & friends. You can make them in advance and keep them safe, I do mean “safe” because you might get tempted.....
Makes: 16 squares
grams plain flour
grams unsalted butter (soft, almost melted)
grams dark muscavado sugar
grams Cocoa powder
milliliters plain yoghurt
teaspoon bicarbonate of soda
teaspoons coffee granules
handfuls of mixed nuts (hazelnuts, walnuts, pecan, peanuts, almond - any nuts of your choice)
Orange peel of one orange, thinly sliced or finely chopped
- Preheat the oven to 180C/350F/Gas 4. Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- Prepare the ingredients; mix all the dry ingredients in a bowl. Chop the nuts coarsely and set aside.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Add the orange peel (if using).
- Beat in the yoghurt, (if you haven’t got yoghurt, don’t panic simply put 125mls of milk in a jug squeeze some lemon juice and leave to curdle, give it a good stir – hey presto you have a speedy curd)
- Dissolve the coffee granules in two tablespoons of warm water and add to the mixture. Gently fold the dry ingredients into the wet mixture. Fold in the chopped nuts to a fairly wet batter mixture.
- Spoon the brownie batter into the prepared tin and level out the top with a spatula.
- Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.
- To serve, cut into squares (dust with either cocoa powder or with icing sugar, your choice). I personally prefer to have them as they are. Brinda’s Note: For a non vegetarian version, simply replace the yoghurt with 2 free range eggs. This cake can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation........
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