I am awful at Math, especially for someone whose parents eat mental arithmetic for breakfast, lunch and dinner. But as far as cooking is concerned, this is how my math works:
A series of chocolatey posts at Emily’s ROL blog + a double chocolate treat at Jugalbandi+ a follow on @ Arundhati’s Escapades + a Madrasi’s chocolate indulgence = “I need to cook some Chocolate before I go mad”.
Now the elements of my eco system have this compulsive need to conspire against me at the most unnecessary hour – the nearest store ran out of cooking chocolate stock and chose to remain closed the following day. Hmph!!! Dear conspiring elements, FYI, there is ancient recipe which makes it possible for me to make brownies without the cooking chocolate. I chose to make the eggless version, since I have developed strong disliking for the smell of egg after my failed attempts at making poached and boiled eggs a part of the breakfast menu.
I am yet to invest in a convection oven (Dont ask me why -My parents furnished my kitchen exactly a year ago), so I made these in the microwave. Microwave Brownies aren’t as crusty as the ones made in a convection oven, but make delightful pudding bases.
Preparation: 10 minutes, Baking: 5 minutes, Yield: lasts two gluttons 10-15 days.
The above photos are each a portion of batter cooked. I baked in two installments. If you plan to do this, please refridgerate the remaining batter.
Ingredients
- All Purpose flour – 2 cups
- Cocoa Powder – 1 cup (increase or decrease as desired)
- Sugar – 1 1/2 cups
- Butter – 1/2 cup
- Milk Powder – 1 cup
- Milk – 1 cup
- Curd – 1/2 cup
- Nuts of your choice – as desired (I din’t add any)
- Flavourings of your choice – 1 tsp (Vanilla, Instant Coffee, Almonds)
*cups= 225ml or 8oz
Method
- Line an Oven Proof Dish with Wax Paper. (or spread 1 tsp oil over a normal white paper lined in). Note: Dont choose a deep dish, thick brownies may end up becoming very fluffy and more cake like in the microwave.
- Powder the Sugar. Mix all ingredients into a smooth batter.
- Pour batter into the Oven Proof Dish. Microwave on high for 5 minutes. Check after the 4th minute for doneness by inserting the back of a spoon or fork through the cake. (Timings are for a 900 watts oven).
- Set aside for cooling. Invert into a flat plate and cut into pieces. Store in an air tight container.
Note: Overcooking or cutting while its still warm can make the cake very crumbly.
Is there a vegan version? No clue, though I dont see why one couldn’t try this with soymilk substitutes. Is this low fat? No idea, though I dont think 1/2 a cup of butter spread over 10-15 days of pure joy could be sinful. And if I cant burn that many calories, I must be a really lazy bum.
I like mine drenched in Apple Sauce and topped with some fresh cream.
Ingredients
- Apples – 4
- Bananas – 2
- Honey – 1 tsp
Method
- Slice Apples and Bananas.
- Microwave Apple on high for 2 minutes.
- Add in Bananas and Microwave on high for 1 minute. Mash lightly.
- Add Honey and Microwave on high for 3 minutes. Mash lightly and set aside to cool.
- Pulse to a puree in a blender.
Like Rava Idlis and Ghee Cookies, this is yet another recipe, my mom and I will cook up at any time of the day or night. Chocolate Indulgence in 15 minutes.
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WhooHoo! We are on a baking ..err.. MWing spree,are we?:D
It looks amazing for a MWed cake,it really does!:)) Good job.
there is infact not much difference, except that the crust wont be as crusty. lay it thin to get a decent crust.
Lakshmi, this is great! I told my husband about it and he’s pushing for me to make it for dinner. He thinks it will be like the French moelleux chocolat. Thanks so very much!
let me know if actually does taste like moelleux chocolat!!
This is damn good n i like the way u write.
Looks damn good Lakshmi. But poached eggs is wrong way to start eating eggs. You should have starter with egg curry like me, and then, make yr husband cook indian style bhurji thereafter 😉
eggs and me are maintaining a safe distance for quite a while now. my husband doesn’t enjoy cooking and is messy in the kitchen. besides he is…errr.. not exactly as good cook you know 🙂
[…] RECIPE ALERT! Lakshmi of The ‘yum’ blog has made a delightful pudding-like microwave brownie. Check it out. […]
Hi Latha, Nice post..Love ur choclate cake.
Nice one lakshmi…I love choclate too and I definitely have to give it a try 🙂
btw,the equation at the start was great 🙂
that’s yummy and very efficient. a lot of desis keep referring to ‘cooking chocolate’. what is it? i never saw it when i lived in india.
Since chocolate in common parlance refers to milk chocolate bars like Cadbury Dairy Milk, “cooking chocolate” is used to refer to, well, chocolate bars used typically for cooking and for baking.
I have seen two versions so far – White which has milk solids and Dark which is pure cocoa joy with no milk whatsoever. These are available in kilos in obscure shops in markets like Shivaji Nagar, Bangalore or in speciality stores like “Nuts and Spices” in Madras.
Lovely lakshmi! looks great. Thanks for sharing.
waaw that looks so yum! true indulgence:)
choclate indulge………. woo love it 🙂
sharmi, roopa, jyothi, sirisha, rohini, pooja – thanks a ton 🙂
And frankly, I prefer your method of maths!
oh,,this is truly awesome! love choclates…this recipe looks different,i have to try once…
i also noticed u have been involved in active blogging :),
so many entries for Rci …u rock!
Wow!you make this in micro…I love chocolate desserts..This is an aweeesome one Lakshmi…bookmarked right away!!!:)
Liked your Math :))
I am very far from baking. Looks yummy !