Cakes / Pastries / Cookies/ Bread/Muffins.

Eggless , Fudgy & Low Fat Avocado Chocolate Brownies.

Eggless Low Fat Fudgy Avocado Chocolate Brownies.
Eggless Low Fat Fudgy Avocado Chocolate Brownies.

“Forget Love, I`d rather fall in chocolate!!!”

Brownies have always been a favourite anytime snack at home.  The little one had never been a great fan of anything sweet, but give her a chocolate brownie, and she loves to have a couple at least. I have tried all kinds of brownies,  The best brownies ever, with a dollop of cream cheese I tried the Scream Cheese Swirl Brownies, and when I had to use up the Ghirardhelli Cocoa Powder, I made the Eggless Ghirardhelli Chocolate Brownie Bites!!! I was on a hunt for a brownie recipe that was eggless and moist yet fudgy. I love my brownies fudgy and moist and chewy on the inside and slightly crusty on the outside. Just Perfect! Pavithra`s version did inspire me a lot here and I came up with this version. Please try them in a small quantity , in your oven with the ingredients that you carry before you try them out for a get together or a party.

INGREDIENTS:

1 Large Avocado or 2 small mashed to a smooth puree.

1 cup All Purpose Flour.

1 1/2 Cup Milk Chocolate Baking Melts.

1/3 Cup Hot Water.

3 Tbsp Butter.

1 Cup Sugar.

1 Tsp Baking Powder.

1/2 Tsp Baking Soda.

1 Tsp Vanilla Extract.

PREPARATION:

  • Mash the avocado to a smooth paste and set aside.
  • Preheat the oven to 350F and prep the brownie pan with grease and parchment paper.
  • Sieve the all purpose flour, baking soda and baking powder and mix them all together.
  • Melt the chocolate chips and butter over low flame in a double boiler.
  • Add the hot water to the avocados and mix them in. Follow up with the melted chocolate, sugar, and vanilla essence.
  • Using a whisk, incorporate them all together and then slowly add in the dry ingredients – all purpose flour, baking soda and baking powder.
  • Take care not to over mix the batter. Pour in to the prepared pan, smooth the surface  and bake for about 25 – 30 minutes.
  • When a toothpick inserted in to the brownie comes out clean, then its time to take it out and allow it to cool for about an hour.
  • This is actually the time when the brownies set and come together.
  • When its well cooled, use a bread knife and cut in to clean squares. If you DO NOT allow them to cool, they dont get sliced in to clean squares. 
  • Serve warm brownies with cold vanilla ice cream and a dollop of chocolate sauce.
Cakes / Pastries / Cookies/ Bread/Muffins.

Eggless Ghirardelli Chocolate Brownie Bites – It`s been 4 years….

IMG_6308Bite sized brownies are an all time addiction for my older daughter S. She loves chocolate in any form, so unlike me, added to the fact that this gives me an awesome opportunity to try my baking results on her . I had taken a back seat from baking for some time as my little one alwatys wanted to crawl in to the oven. Yes, you did read that right. I was petrified of managing the oven door, the kiddo and the cake, and I decided it was best left to later. Now that she is 3, I think its about time, I came back to what I loved doing before! – Baking. It`s an addiction that never lets you go. Here are these litle bite sized brownies, that I made for my 4`th Bloggiversary last week.

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INGREDIENTS:

1 Cup All Purpose Flour.

3/4 Cup Unsweetened Ghirardelli Cocoa Powder.

1/2 Cup Heaped White Sugar.

1/2 Cup Mashed Bananas.

4Tbsp Butter at room temperature.

3 Tbsp Hot Water.

3 Tbsp Milk at room temperature.

A pinch of salt.

1 Tsp Vanilla Essence.

1 Tsp baking Powder.

1/4 Tsp Baking Soda.

5-6 walnuts chopped.

PREPARATION:

  • Measure out the flour and add in the salt, baking powder and baking soda and gently sift it through.
  • This is basically to air out the flour and remove impurities if any.
  • In a mixing bowl add the mashed banana, hot water, sugar, vanilla essence and briskly mix it all in.
  • Melt the butter in the microwave or stove top and add the measured cocoa powder and whisk it well so all the cocoa powder is well incorporated in to the butter.
  • Add this chocolate mixture to the mashed banana mixture and mix them well. If at this stage you find your wet ingredient base to be a little dry, add a few more drops of oil/ milk and loosen it up.
  • Now tip in the flour mix and whisk gently until you get a homogenous dough.

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  • Preheat the oven to 350F.
  • Grease the bottom of a cake pan or a tray and line with parchment paper.
  • Pour out the chocolate batter on to the tray and smooth well with the end of a spatula.
  • Bake for about 30-35 minutes depending on whether the crust becomes well set and well cooked. If you take out the brownies as soon as they are just baked, they might come out looking like cakes.
  • Cool for about 2 hours at least before you cut them in to little brownie bites! This is important as they take time to cool down and set well. The interiors are soft and a little chewy and the outside is am little thick and crusty.
  • Serve with a dollop of ice cream or hot chocolate sauce.

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