Brownies Eggless and with Eggs - Nita Mehta Class Video #cookingclass #food #learning #recipe #cook

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and reduces saturated fat.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia reduces calories while honey adds moisture.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Almond flour adds protein while whole wheat is more economical.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa nibs

Dark chocolate has less sugar, cocoa nibs are less expensive.

Welcome to the class on brownies. Brownies are neither a cake nor a cookie; they have a crisp top and a fudgy center.

Do not use a beater; use a balloon whisk to mix the ingredients to avoid incorporating too much air, which makes the brownies spongy.

Use weight measurements for accuracy; a cup holds 240 ml of liquid, but weights for different ingredients vary.

For eggless brownies, use yogurt instead of eggs. Drain excess water from yogurt using a muslin cloth and strainer for 10-15 minutes.

For egg brownies, substitute yogurt with 3 regular sized eggs; the rest of the ingredients and procedure remain the same.

Use castor sugar (also called breakfast sugar or super fine sugar) instead of powdered sugar for a fudgy texture.

Use dark compound chocolate; do not refrigerate it, keep it in a cool place.

Measure 110 g of softened unsalted butter; it should be soft but not melted. Use half a cup plus 2 tablespoons if measuring in cups.

Melt the butter in a heavy-bottomed pan over low heat; do not melt completely, just partially.

Add 170 g of chopped dark compound chocolate to the melted butter and stir until smooth, keeping the heat low to avoid seizing the chocolate.

Once the chocolate is smooth, add 300 g of castor sugar while the mixture is still warm to help it dissolve.

Mix until homogeneous and smooth, then prepare to add yogurt or eggs depending on the version being made.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens