This brownie is made from ghee(clarified butter) and can stay preserved for 2-3 days. The ghee gives the brownie a crusty top that makes it hard on the outside but soft and moist inside.
Ingredients
- 1 Cup Flour
- ¾ Cup Chocolate powder
- 4 Eggs
- 1 Teaspoon Baking powder
- 1¼ Cups Ghee
- Salt
- ½ Cup Cashew
- 1½ Cups Sugar
Instructions
- Mix the dry ingredients - Mix the flour and baking powder with a spoon and sieve it. Mix the chocolate powder to the above.
- Separate the egg whites and keep it aside.
- Powder the sugar in a mixer. Mix the egg whites and sugar with a beater till it becomes fluffy. keep that aside.
- Now mix the first set of chocolate powder, flour & baking powder with chopped cashews, ghee and egg yolks
- Once that is thoroughly mixed, add the egg whites + sugar mixture
- Beat this well using a hand blender or mixer.
- Preheat oven on 320F
- Pour the mixture into a baking pan and keep it on the oven for 55 minutes.
- Once it nears the baking point you will see the top crust getting hard and light brown and the edges separating from the tray.
- Once baked, serve after cooling it
Nutrition
Serving: 100gCalories: 982kcalCarbohydrates: 105gProtein: 4gFat: 64gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 144mgSodium: 7mgPotassium: 215mgFiber: 1gSugar: 77gVitamin A: 3IUVitamin C: 2mgCalcium: 97mgIron: 3mg
Ahh, I have tasted this. Really good, though a bit more of the ghee taste than I would have liked. :)
Looks delicious, let me know when you make this next time :)
do you use chocolate powder (drinking chocolate) or cocoa powder?
...luks tempting!!!
Really tasty, the crispy sides and soft inside ...
is there any alternatives for egg..?
Hey one doubt.. Might sound stupid.. but still better stupid than ignorant :) when you say chocolate power, you mean cocoa powder rt?