Tucking in warm Eggless Macademia Nuts Brownie is a great way to end a dinner.
Type: Tea Cakes
Makes: 250 gms
Time Required: 1 Hour
60 gms Dark chocolate
40 gms / ¼ Cup Maida
¼ Cup Condensed Milk
30 gms Butter
1tsp Vanilla Essence
1 ½ tbsp Powdered Sugar / Castor Sugar
½ tsp Instant Coffee powder or Bournvita
¼ Cup Chopped Macadamia Nuts
1tbsp Cocoa Powder
30 ml Warm Milk
¼ tsp Baking Soda
½ tsp Baking Powder
Choose a half kg baking tin to bake ¼ kg Brownie.
Grease the baking tin with Butter and dust with Maida. Keep aside.
To pre-heat the oven:
Select convection mode and select pre-heat option at 180 degrees.
Select lower coil and pre-heat at 180 degrees for 7 minutes.
Remove the spill tray while baking.
To melt chocolate:
Microwave: In a bowl, take chocolate and butter and melt it in microwave for 20 secs.
Gas or electric stove: Boil water in a vessel. Keep the chocolate and butter bowl over this vessel and stir until the chocolate melts. This method is known as double boiling.
For the Brownie:
Sieve Maida, Sugar, Baking soda, Baking Powder and Cocoa powder in another bowl.
Add Condensed Milk, Instant Coffee, and Vanilla Essence into the melted Chocolate bowl and mix gently.
Into the Chocolate mixture bowl add Maida mixture and Milk alternatively.
Continue to mix.
Dust Macadamia nuts with Maida. Add dusted Walnuts and mix well.
Pour the mixture into the baking tin.
Bake at 180 degrees for 30 minutes.
Cut into pieces and serve warm Eggless Macademia Nuts Brownie with Vanilla Ice Cream.