EGGLESS CHOCOLATE
BROWNIES
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Cotton Soft Pistachio Sponge Cake – I made an eggless last week, and this is the egg version. Since I still have the pistachio nuts left, I might as well make full use of them as they are very delightful nuts. Not very much different from the peach cake I made earlier, but I am using a cream cheese frosting for this one. Hope you’re inspired. Enjoy!
Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
60g (1/2 cup) all-purpose flour
25g (3 tbsp) cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup roasted walnut, chopped
100g dark compound chocolate, melted
100g (1/2 cup) fine sugar
183g (3/4 cup) plain yogurt
1 tsp vanilla extract
Dusting: cocoa powder
Instructions:
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Preheat oven at 180°C/355°F.
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Sift all the dry ingredients and set aside.
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Chop the roasted walnut into small chunks.
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Cut the dark chocolate into small chunks for easy melting. Place them in a heat proof bowl. Melt them over a simmering water. Remove from the heat. Add sugar, yogurt and vanilla. Mix until well combined. Use a whisk to ensure the mixture is well combined.
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Since I was using a small bowl, I changed into a larger bowl to ease the mixing. Add in the sifted dry ingredients. Fold in the dry ingredients until well incorporated.
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Pour into a prepared 7x7 inch pan, greased and lined with parchment paper.
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Bake it in preheated oven at 180°C/355°F for 20-25 minutes. If you want the brownies to be fudgy and gooey, just bake for 20 min, will be sufficient. I did mine for 25 min which is slightly cakey, but that’s totally up to your desire.
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Dust the brownie with some cocoa powder, it’s optional.
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Cake is ready to serve while it’s hot. You can eat it with a scoop of ice cream or a glass of milk.
