Eggless Whole Wheat Chocolate Brownie Recipe For Toddlers & Kids

Eggless Whole Wheat Chocolate Brownie Recipe:

Making a brownie has always been in my to-do list but I have never tried it so far. For the past week, with the microwave oven, I and sister have been doing some trial and error with it. We tried some cakes, cupcakes, mug cakes and brownies. As I shared these in my FB group, they asked me to share whole wheat chocolate brownies as the first one. Other recipes will flow soon. Before attempting your baking please read through the tips provided here

There is a multigrain brownie recipe from Rupa as a guest post already in the blog. I am sharing a different quantity as I had tried only a small quantity in my trial. The output was really surprising for me for the first trial. Before getting into the recipe I wanted to know the difference between a cake and a brownie. Both differ with the use of ingredients, texture and taste. Cakes are soft and fluffy whereas brownies are dense and fudgy. The chocolate and sweetener quantity are more in brownies and the use of the leavening agent is less. Here is a recipe for a whole wheat brownie from a beginner in a random trial. I hope to improve in the coming days.

Eggless Whole Wheat Chocolate Brownie Recipe:

Ingredients:




Makes 4 to 6 pieces

• • Whole Wheat Flour-6 tbsp
  • Unsweetened Cocoa Powder-4 tbsp
  • Palm Sugar-12 tbsp (Powdered & Sieved)
  • Milk-100 ml
  • Baking powder-1/4 tsp
  • Baking Soda-A pinch (Optional)
  • Ghee-As needed( Melted)
  • Butter-To coat
  • Flour-To dust
  • 

Procedure:

1. Measure and keep the ingredients ready.

2. Add the flour, cocoa powder, palm sugar to a sieve and sift for 4 to 6 times

3. After sieving add to a wide bowl and add milk.

4. Now add ghee,b aking powder & soda and mix well. It has to be slightly thick but flowing in nature.

5. Add this to the dusted tray and spread evenly. In the microwave oven, cook this in microwave mode for 4 to 4.5 minutes.

6. When it cools down remove carefully from the tray and cut into pieces.

7. Eggless Whole Wheat Chocolate Brownie is ready.

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P.S:

Microwave used: LG Intellowave MB397WB

Please do a toothpick test after 4 th minute in the microwave and 25 minutes in OTG.

If you use OTG preheat it for 10 minutes at 200 degrees C and bake for 30 – 35 minutes.

The brownie is crumbly in nature.

You can store for 5 days.

Please read through your oven manual before proceeding.

Dip the knife in hot water to slice the cake perfectly.

Sieving the dry ingredients is a major step which prevents disasters.

You can also top it with any nuts of your choice.

It stays good for 3 days at room temperature and 5 days in the refrigerator

Be generous in using butter to grease the pan.

This can be offered to babies above 1 year.

Please have a word with your doctor before introducing any new food to babies.

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