When I started baking a couple of years back,there weren't as many recipes available online and out of those which were available,only a few were reliable.I tried so many recipes from books,bloggers and friends before being able to call myself a baker :) Now the situation is completely different,at the tip of your fingers you can find hundreds of recipes and these days there are methods to bake even without an oven,isn't that great?
My next uphill task after learning to bake was to find good eggless recipes.I bake frequently for my family and both my amma and my m-i-l do not eat eggs.There are so many eggless recipes using curd,condensed milk,milk+vinegar,I've tried them all:) In fact,one of the most popular recipes in this blog is an Eggless Chocolate Walnut cake that I baked ages ago.I still get mails from people who have tried it saying the recipe works like a charm every single time.Also check out my Basic Eggless Vanilla Cake :)
March happens to be the month I started my blog 12 years ago.Yes,I know it's a long period but the last few years I wasn't consistent in posting here.I do love blogging and sharing recipes but let me be honest here,the lack of engagement in the blog(in terms of comments,mails etc)kind of demotivates me.I'm trying to keep all such thoughts aside and keep blogging,let's see how it works out this year :) For all those who still send me mails,feedback and appreciation,lots and lots of love to you :)
Let's head straight to the recipe.I made these brownies a while back for a lunch get together.It combines my love of butterscotch and chocolate and the result
is one kickass brownie :)
Eggless Chocolate Brownies with Pralines and Caramel Sauce
Ingredients
For the Brownie
Butter - 80 gms,melted and cooled
Condensed milk - 180 gms
Curd - 30 gms
Vanilla - 1 tsp
Dark chocolate - 160 gms,melted and cooled
Flour - 120 gms
Baking powder - 1/2 tsp
Baking soda - 1/4 tsp
Pralines - 1/3 cup,crushed(recipe below)
Salted Caramel sauce - 1/3 cup(recipe below)
Method
To make the Caramel Sauce
Take 1/2 cup sugar in a pan and let it caramelize.
When it is a deep amber colour,simmer the pan and mix in 1/2 cup cream and 1/4 cup salted butter.Cook for 2-3 minutes.
Let it cool down before storing in an airtight container.
To make the Praline
Take 1/3 cup sugar in a pan and let it caramelize.
Mix in 1/4 cup of toasted and crushed nuts(I used Cashews).
Add it to the caramelized sugar and pour on to a greased tray.Let it cool and then crush and use.
To make the Brownie
Preheat oven to 180C.Grease and line an 8" tin.
In a bowl whisk together the melted butter,condensed milk,curd and vanilla.
Add the melted and cooled chocolate and give a good mix.
Sift together flour,baking powder and baking soda and mix into the wet ingredients.
Stir in the crushed pralines.
Pour into the tray and swirl with caramel sauce.
Bake for 30-40 minutes or until a skewer inserted comes out clean.
Cool and cut into squares.
Step by Step Tutorial
To make the Brownie
Preheat oven to 180C.Grease and line an 8" tin.
In a bowl whisk together the melted butter,
condensed milk,
curd and
vanilla.
Add the melted and cooled chocolate
and give a good mix.
Sift together flour,baking powder and baking soda and
mix into the wet ingredients.
Stir in the crushed pralines.
Pour into the tray
and swirl with caramel sauce.
Bake for 30-40 minutes
or until a skewer inserted comes out clean.
Cool and cut into squares.
