Initially I was so confused and in dilemma that what to make in our 116th #Foodiemonday #bloghop event. I asked Mayuri dee to suggest something for this event, she gave me lot of options, and I asked her what twist can I give in brownie, and again she gave me lots of options, Thank you for that dee :) Then I picked pumpkin for this, as I already have them in my veggies and thought to use them in my recipe. So made the puree of these pumpkins and made this delicious brownie. This is an egg less brownie, and trust me you will love this recipe to make perfect chewy brownie.
One tip I would like to share is, Brownies get better with age, so always try to make them a day ahead. Let them cool completely in the pan, they are very soft when hot and can break easily. Check out the recipe below and Enjoyyy the chocolaty brownie anytime ;)
1 cup of all-purpose flour or Maida
1/2 tin of sweetened condense milk
1 Tbsp of cocoa powder
1/2 Cup of Dark chocolate, Melted
1 tsp of baking soda
A pinch of salt
11/2 Cup of Pumpkin puree
1/4 cup of milk (If needed)
1/2 tsp of instant coffee powder
1/2 tsp of vanilla extract
1. Pr-heat oven to 180C.
2. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt.
3. Now take another bowl and mix butter and melted chocolate and add the wet ingredients including pumpkin puree mix all well and add this to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
4. Transfer the batter to a greased 8x8 pan, Bake for 25-30 mins until a skewer or toothpick inserted into the brownie comes out with crumbs.
5. Let the baked brownies sit in the pan and cool completely before you cut into squares
Keeps well for up to 2 days outside or 4 days refrigerated.