It’s no surprise that many people love Chocolate Brownies and these deliciously gooey, squidgy, fudgy, moist and rich with chunks of mixed nuts for extra decadence will certainly be a winner. I find orange and chocolate make a great couple, for that reason I added some orange peel to this rich brownies. Since I have been making a lot of egg free cake lately, I have been wanting to make brownies that would suit vegetarian and today while I was sorting out what to make for Diwali this year, I decided to do these. It’s a revised version of my Chocolate cake with a few changes….and gosh I am overwhelmed with the results.
I am sure if I tell you that I am not a very keen chocolate cake person, many of you will be surprised since I always post chocolate bakes (most of which are for friends and families). I used to love chocolate when I was little, still do but with moderation. But these brownies have taken me back to my childhood, they are so light moorish they reminded of a cake I used to love called “Madrie”, I think that’s how it’s spelt??? And for that reason I simply had to share this recipe….childhood memories.
It’s a great pleasure to share something that many like, as it’s Diwali and its a time of celebration light – good over bad things and these will certainly bring a big smile to many people’s face. I know for many people being gifted or offered anything chocolaty is always a delight. Chocolate brownies are not the usual kind of sweet we make for Diwali but this year make it a little different try make these a super delicious sweet treat to share with family & friends. You can make them in advance and keep them safe, I do mean “safe” because you might get tempted…..
Ingredients Makes 1 6 medium squares
- 200 gms plain flour
- 100 gms unsalted butter (soft, almost melted)
- 175 gms dark muscavado sugar (I tend to reduce sugar in my cakes so if you have a very sweet tooth make it 200 gms instead)
- 100 gms Cocoa powder
- 125 mls plain yoghurt
- 1 tsp baking soda
- 2 tsp coffee granules
- Handful of mixed nuts (hazelnuts, walnuts, pecan, peanuts, almond – any nuts of your choice)
- Orange peel of one orange, thinly sliced or finely chopped
- Preheat the oven to 180C/350F/Gas 4.
- Prepare the cake tin. Grease an 18cm/7in square cake tin and line with non-stick baking parchment.
- Prepare the ingredients; mix all the dry ingredients in a bowl. Chop the nuts coarsely and set aside.
- In a clean bowl, cream together the butter and sugar until pale and fluffy. Add the orange peel (if using).
- Beat in the yoghurt. Dissolve the coffee granules in two tablespoons of warm water and add to the mixture.
- Gently fold the dry ingredients into the wet mixture.
- Fold in the chopped nuts to the fairly wet batter mixture.
- Spoon the brownie batter into the prepared tin. give it a tap/shake and level out the top with a spatula.
- Bake in the oven for 25-30 minutes. Test using a skewer, if comes out clean turn the oven off. Allow to cool in the tin for ten minutes, and then turn on a wire rack to cool.
- To serve, cut into squares (dust with either cocoa powder or with icing sugar, your choice). I personally prefer to have them as they are.
Brinda’s Note: For a non vegetarian version, simply replace the yoghurt with 2 free range eggs. This cake can be made in advance and will keep well for up to one week in a sealed container that if you are can resist the temptation……. (if you haven’t got yoghurt, don’t panic simply put 125mls of milk in a jug squeeze some lemon juice and leave to curdle, give it a good stir – hey presto you have a speedy curd)