Name: Eggless cocoa fudgy brownies recipe by Reena Andavarapu at BetterButter
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 5
Ingredients: All purpose flour- 3/4 cup; Cocoa Powder- 1/2 cup (used Hershelys); Sugar - 1 cup + (2 to 3 tbsps optional); Instant coffee powder- 1/2 tsp; Butter- 6 tbsps; Oil- 1 tbsp; Yogurt- 1/2 cup; Salt 1/4 tsp if using unsalted butter; Baking powder- 1 tsp; Vanilla essence- 1 tsp

Ingredients Serving: 5

All purpose flour- 3/4 cup
Cocoa Powder- 1/2 cup (used Hershelys)
Sugar - 1 cup + (2 to 3 tbsps optional)
Instant coffee powder- 1/2 tsp
Butter- 6 tbsps
Oil- 1 tbsp
Yogurt- 1/2 cup
Salt 1/4 tsp if using unsalted butter
Baking powder- 1 tsp
Vanilla essence- 1 tsp

Instructions

Line an 8" brownie pan with parchment paper and grease it with little oil and keep aside
Take a deep sauce pan and add in the butter and oil and mix thoroughly on a low flame
Now add in the cocoa powder, sugar and mix well
At first it with look a little rough
But later as we add all the ingredients the batter will smoothen
Now take of from the flame and let it cool a bit. Add the yogurt.
Mix well. Add the vanilla essence.
Now add the all purpose flour, sieve with baking powder twice to this batter. Mix very gently using the cut and fold method. Not more then 50 strokes.
Now pour the batter in the prepared pan and decorate with desired dry fruits (used cashews and almond halved) . Bake in a preheated oven at 180 degrees for around 22 minutes.
This is the exact time I took it out for a gooey chewy texture. Can keep it for a minute or more for a cake texture. Ready and out of the oven
It needs to be kept in the fridge for at least 3 hours for a clean cut. But it's always difficult to wait that long so try cutting with a serrated knife. Warm and have if having later or with some Vanila ice cream.

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