Egg-less Brownies

 Ingredients 

1/2 cup butter (100g)

1/4 cup dark chocolate (43g)

6 tbsp jaggery

3/4 cup milk, warm

1/2 cup wholewheat flour

6 tbsp cocoa powder

1/3 cup milk chocolate chunks (58g)

Chocolate chips, for top

 

Method

Spread a layer of salt at the bottom of a cooker and set it in low to medium heat. Place a hollow stand in the middle and cover the cooker with the lid, remove the whistle and let it preheat for 10 mins. 

Grease a 6 inch square pan with butter or oil and line it with parchment paper leaving handles on two ends for easy lifting after baking.

Add butter and chocolate in a bowl and melt it in a microwave at 30 seconds intervals till completely melted.

Add jaggery powder and milk to the above mixture and mix well. 

Dump in the flour and cocoa powder into this mixture and form a smooth lump-free batter. 

Fold in the milk chocolate chunks evenly into the batter and transfer the batter into the greased pan. Sprinkle some more chocolate chips on top of the batter.

Carefully place the brownie pan inside the cooker and bake for 25-30 mins. 

Let the brownies come at room temperature before demoulding and slicing. You can also refrigerate the brownies for 30 mins for sharper edges.

 

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