Banana nutella Brownie(eggless)

I read this “The first person to put a recipe for "brownies" in a cookbook was Fanny Farmer, who adapted her cookie recipe to be baked in a rectangular pan, in the 1896 edition of The Boston Cooking-School Cookbook. But that recipe contained no chocolate! Farmer had basically made what we today call a Blondie.”(it looked as per the name blonde fudges, no chocolate)..huh seriously 😞.

I have tried 3 ingredient brownie several times inspiring from my friend pavithra’s web dishesfrommykitchen J  But this one again specially for the g’reens cuisine 😜. I skipped the egg part and substituted it with a banana so adjusted recipe with measurements/ingredients. I tried brownie first in pizza-hut, chocolate brownie with ice-cream. Tasted divine. See I’m addicted to this brownie anytime you give me a brownie I will gobble it 😝.

Banana Nutella Brownie

Cuisine: Western

Category: Cake/Snack

Yields: 12-14 cakes

Cook time: 30-40 min

Prep time: 15 min

Ingredients needed: 1 cup = 240 ml

(320 ml Approx =)1 cup + 5 tbsp + 1 tsp all purpose flour

1 medium size overripe banana puree(approx yields 80 ml)

75-80 ml milk(for vegan use almond milk/rice milk but i haven't tried with that yet)

350-360 ml nutella/chocolate hazelnut spread

(optional ingredients which I used)

1 tbsp honey

1 tsp vanilla essence

1 tsp instant coffee powder

1/2 cup mixed nuts(cashews/almonds/walnuts)

To make the brownies:

1.Preheat the oven to 180°C/350 F for 10 mins.

2. In a bowl mix banana puree, honey and vanilla essence.Then add nutella and stir completely.

3.Mix coffee power with milk.

4.Once the wet ingredients are mixed thoroughly add the sifted flour and milk by parts.Mix gently.Bind in the nuts.

5. Pour the batter in a tin/tray with baking sheet spread inside. Bake for 30-40 Min's

according to your oven’s cooking time. Keep an eye after 20 Min's by doing toothpick test(can refer in vegan vanilla cup cake recipe)However if the batter depth is high then it takes longer to bake and the outside will be little crumbly.

7.Once baked allow it to rest for at least 15 mins-20 mins and make pieces.

Note:

Mine is a small oven if your oven is big preheat for extra time and the heat function for top and bottom should be on.

My batter depth was 1 inch as I used a bread baking tin but a small flat tray will get the brownie baked quickly.Say 15-20 mins, same if done as cupcakes.

After cutting t pieces if you find the batter not cooked then bake for extra 5-10 mins.

If the batter depth is high then it takes longer to bake and vice versa. If baked for long then outside will be little crumbly still tastes good 😉.

You can add extra nutella/choco chips for more rich brownie.

This brownie is moist chewy and little crunchy on top.

Vegan vanilla cupcakes with choclate frosting

We two cousin sis and 3 bro’s always have spent our summer holidays at our grandparents place. When my grandfather returns from work he used to buy lots of snacks and tiny plain cakes with different flavours from this baker called henry and woolsey. They taste awesome, even now when I think of it I can smell the fragrance of the cakes. I don’t know they still run the shop. One more we call as “vaathu cake 😁” duck cake was the one thing we cousins don’t have any difference of opinion 😌. Since  it was in the shape of duck they call it duck cake. The head and body were covered with white sugar syrup, the main cake was something close to a chocolate cake. That was a neighborhood shop where they stopped selling them now 😢. Ok now to our vegan cupcakes… I usually bake cakes with eggs but for the blog’s sanity 😜”greens” I researched this recipe and tried out which came out amazingly delicious.

Vegan vanilla cupcakes with chocolate frosting

Cuisine: Western

Category: Cupcake/Cake/Snack
Yields: 12-14 cakes

Cook time: 15-17 min

Prep time: 30 min

1 cup =Appox 236ml for wet ingredients
1 cup =Appox 225ml for dry ingredients

 Dry ingredients:

1 cup plus 5 tbsp all-purpose flour

2 tbsp cornflour /corn starch

¾ cup sugar (I have used raw sugar) use any granulated sugar

½ tsp baking soda

1tsp plus a pinch of baking powder

Wet ingredients:

½ cup melted butter/oil

1 cup thick yogurt/curd

1 tsp vanilla essence

2 tbsp water (to be added if the batter is thick)

For Chocolate frosting:

8 pieces of semi-sweet baking chocolate bar

1½ tbsp milk

1 tsp butter

To make the cake:

1.Preheat the oven to 180°C/350 F for 10mins.

2. In a bowl whip sugar and yogurt till the sugar dissolves.

3.Add melted butter/oil vanilla essence. (If using oil then add a tsp of butter essence to give the cake a nice flavour or else the cake tastes bland)

4.Sift flours baking powder baking soda twice. Add it to the wet ingredients in the bowl.

5.Fold in the flour gently without heavy whisking. If the curd is too thick and makes the dough tight add 2tbsp of water. Cake mixture is ready.

6.Scoop in the cake batter into cupcake liners to ¾ of its height.(I poured only till half of the height as it was my first trial so the cake was resting inside to peep in 😄)

7.Bake in the oven for 15-17 mins.

8.Once they are baked do a toothpick test(insert a toothpick into the cake and it should come out as clean and oily without any raw batter) and let them rest on a wire tray for at least 10mins.

To make the chocolate frosting:

1.Boil water in a bowl and keep another bowl on top of it with chocolate pieces milk and butter. Let the chocolate and butter melt to a creamy texture, if it is thick add a tsp of milk. 

Spread over resting cakes and decorate.

It was fluffy and moist.

Notes:

Instead of all purpose flour and corn flour you can use 1½ cup cake flour
All ingredients have to be at room temperature .
do not over bake - it dries out the baked goods.
You can add your choice of an essence for a different flavour.