Eggless Chocolate Brownies

Ingredients
100 gms softened butter 170 gms (3/4th cup) castor sugar 1/2 cup curds (dahi) 3 tsp coffee mixed properly in a few drops ofwater handful of chopped walnuts (akhrot) 50 gms roughly chopped dark chocolate 1/2 cup cocoa powder 1/2 cup plain flour (maida) 1 tsp baking powder 1 tsp vanilla essence
butter for greasing

Method
1. Preheat the oven to 180 degrees celsius. 2. Mix butter and sugar really well. 3. Add curd and mix slowly. 4. Add walnuts, dark chocolate and coffee. 5. Then add plain flour, baking powder and cocoa powder. Mix well slowly. 6. The mixture will be of quite a thick consistency. 7. Grease a square 6"x6" brownie mould with some butter and spread the mixture in it. 8. Bake it in the oven for about 40minutes. You can check if it is baked properly by inserting a clean knife in the centre. If it comes out clean,it means the brownies are cooked.

9. Another way to check if the brownies are cooked, is by feeling the crust. The crust should be hard but should feel soft after pressing a little. 10. It will not rise like cakes. 11. After it cools down take out the brownies out of the mould. 12. Let it cool for another hour before cutting.

Sizzling Brownies
by Tarla Dalal
For The Brownies
1 cup plain flour (maida) 1/4 cup cocoa powder 3/4 cup powdered sugar 1/2 tsp soda bi-carb 1/2 tsp baking powder 6 tbsp curds (dahi) 5 tbsp milk 5 tbsp melted butter 1/2 cup chopped walnuts (akhrot) 1/2 tsp vanilla essence

To Be Mixed Together For The Marinated Fruits

1 1/2 cups mixed fruits (strawberries , I741 , I26 etc.) 1 tbsp rum 1 tsp castor sugar 1/2 tsp lemon juice (optional) 1/2 tsp lemon rind

For The Marbled Chocolate Sauce

1 1/2 cups grated dark chocolate 1/2 cup fresh cream

Other Ingredients
2 scoops of vanilla ice-cream

Method For the brownies

1. Pre-heat the oven to 180 c (350 f).

2. Mix all the ingredients in a mixing bowl using a wooden spoon, making sure there are no lumps. 3. Pour this mixture into a greased and dusted 200 mm. X 200 mm. (8" x 8") baking tray. 4. Place in the oven and bake for 20 to 25 minutes. 5. Cool and cut into 50 mm. X 50 mm. (2" x 2") pieces. Keep aside.

For the marbled chocolate sauce

1. Keep aside 2 tablespoons of the cream and pour the rest into a pan. Bring it to a boil and remove from the fire. 2. Add the chocolate and mix well till it is of a sauce like consistency. Keep aside.

How to proceed

1. Lightly heat 2 sizzler plates till they are hot (but not red hot as for other sizzlers) and place them on their respective wooden trays. 2. Pour some of the chocolate sauce over 1 sizzler plate and drizzle some fresh cream over. 3. Using a toothpick, streak the cream into the chocolate sauce to create a marbled effect. 4. Place half the brownies and then the marinated fruits on the sides. (reheat the brownies if cold). 5. Serve hot with a scoop of vanilla ice-cream and the chocolate sauce. 6. Repeat with the remaining ingredients to make another sizzler. 7. Serve immediately.

Tips
1. If you like, soak the brownies with some rum before you place them on the sizzler platter.

Molten Brownie

Ingredients
8 pieces readymade brownie 3/4 cup chocolate truffle 2 tbsp grated chocolate
mango pieces andmint sprigs

plastic wrap 4 glass bowls

Method
1. Crumble the brownie to a powder.

2. Add 2-3 tbsp of the chocolate truffle, mix well and divide the mixture into 6 equal portions.

3. Line the glass bowls with plastic wraps. Using one portion of the cake mixture line a 50 mm. (2) diameter greased glass bowl at the base and the sides with your fingers leaving a 37 mm. (1 ) hollow in the centre. The thickness of the lining should be around 12 mm. ().

4. Repeat with 3 portions of the cake mixture to line 3 more glass bowls. Keep the remaining 2 portions of the brownie mixture aside. 5. Refrigerate for 20 minutes to set. 6. Spoon out 2 tbsp of the chocolate truffle and the 1/2 tbsp of the grated chocolate into the hollow space of each bowl leaving from the top and refrigerate again for 20 minutes.

7. Cover this space of each bowl with 1/2 portion of reserved brownie mixture and refrigerate for another 20 minutes.

8. When set, unmould, remove the plastic wrap and place on 4 individual serving plates. 9. To serve, microwave for 30 seconds and serve immediately garnished with mango and mint sprigs.