Name: Eggless, Dairyless Brownies recipe by anu meha at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 10
Ingredients: Refined Flour ( Maida) 2 cups; Water 1 cup; Brown sugar 1 cup; White sugar 1 cup; Salt 1 teaspoon; Vanilla 1 teaspoon; Cocoa Powder 3/4 Cup; Baking powder 1/2 teaspoon; Vegetable Oil 1/2 Cup; Nuts 1/2 cup (optional)

Ingredients Serving: 10

Refined Flour ( Maida) 2 cups
Water 1 cup
Brown sugar 1 cup
White sugar 1 cup
Salt 1 teaspoon
Vanilla 1 teaspoon
Cocoa Powder 3/4 Cup
Baking powder 1/2 teaspoon
Vegetable Oil 1/2 Cup
Nuts 1/2 cup (optional)

Instructions

Cook water and 1/2 cup of the flour over low heat, stirring constantly, until it reaches the consistency of a glue like paste.
Remove from heat and let cool completely.
Mix sugar, salt, vanilla ,cocoa powder, and vegetable oil, and then add flour-water paste
Mix well
Add remaing 1 1/2 cups of flour, baking powder and nuts/choco chips
Spread mixture into a greased pan
Bake at 180 degree celcius for 25 minutes in a preheated oven, or until knife/toothpick inserted into center of pan comes out clean.
Set aside for 15 to 20 minutes to cool
A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. This is a characteristic of brownie. It is not completely dry like a sponge cake. The brownies will continue to bake as they sit in the pan and will firm up as they cool.Let cool completely and then cover and store at room temperature for up to 4 days. You can also refrigerate them to give them a fudgier texture.

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