Though I have posted a couple of brownie recipes in my blog, they all have a cake like texture and I was looking for a chewy one. Even when I tried this recipe from here, I was still not sure, but then it turned out to be rich and chewy and absolutely delicious. This recipe is not only eggless but also with whole wheat flour ( atta ), but nobody can tell from the taste, it's not dense as most whole wheat bakes tend to be. This could be because, this recipe has more cocoa powder than flour and also it uses browned butter, which is actually our Indian ghee, this gives such a delicious flavor to these brownies, do try this method when you make brownies next time..
Need To Have
- Whole Wheat Flour/Atta - 2/3 cup
- Unsweetened Cocoa Powder - 3/4 cup
- Butter - 10 tablespoons
- Granulated Sugar - 1 + 1/4 cup
- Semi-Sweet Chocolate Chips - 1/3 cup
- Salt - 1/2 teaspoon
- Baking Powder - 1/2 teaspoon
- Instant Coffee Powder - 1/2 teaspoon
- Chia Seed Powder - 2 tablespoons
Soak chia seed powder in 6 tablespoons hot water for about 10 minutes. Melt the butter on stove top and keep cooking, till it starts turning brown, then remove it. To the melted butter, add the sugar and mix it well, if the sugar doesn't mix completely, heat it in the microwave and mix it.
Add the cocoa powder, baking powder, salt and mix it. Add the soaked chia seeds, coffee powder and 6 tablespoons of water, mix, then add the whole wheat flour and mix everything together.
Finally mix in the chocolate chips, then transfer the mixture in a baking pan, lined with parchment paper. Bake it at 180 C for about 45 minutes. Cool it completely, dice and remove.
The original recipe took only 25 minutes to bake, but it took me about 45 minutes to bake.
Don't skip browning the butter, that gives a wonderful flavor to these brownies.