Eggless Multigrain Dark Chocolate Brownies is a crumbly, rich brownies that make you reach out for more! These brownies are made with regular chapati atta and you can’t find the difference.
I had this in my recipe collection when I was checking out what else I can make for a brownie, as I seem to have covered quite a huge list of brownies. I saw that this recipe is made with regular multigrain atta, I used regular chapati atta and couldn’t notice any difference.
I went ahead and used the 1.5 cups of dark chocolate and really hoped this brownie kept up to the taste I was hoping. My search is still on for finding a fudgy, rich brownie. This recipe gives you dense, chocolatey, crumbly brownies. I should have refrigerated. However, as I baked it last night and had to click pictures this morning, I didn’t have time to refrigerate.
I packed it for my kids snack box and I don’t think anything will be there when I get back home this evening.
Eggless Multigrain Dark Chocolate Brownies
3/4 cup Multigrain Wheat Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
3 tbsp Butter
1.5 cups Dark Chocolate Chips
1/2 cup Curds /Yogurt
1/2 cup Sugar powdered
2 tbsps Hot Water
Few drops Vanilla essence
How to bake Eggless Multigrain Dark Chocolate Brownies
In a microwave safe bowl, take the dark chocolate chips, microwave for a minute, stir and again microwave for a minute.
Now add the butter, MW again for 30 Secs. Whisk well to melt the dark chocolate and butter together.
Add in powdered sugar, mix well, followed by curds. Combine everything well.
Add in Multigrain atta and mix gently.
Add the vanilla essence along with baking soda, baking powder. Gently combine the batter.
Preheat the oven to 185 C, and line a 8″ pan with parchment paper.
Transfer the batter and pat it down.
Bake for 30 to 35 minutes. Check if done. Let it rest overnight for a smooth cut.
Alternatively, you can also refrigerate for the slices to come out well.
The brownie is very rich and has a crumbly texture, this is not fudgy, even though it’s very buttery.