Eggless Brownie/ Coke Brownie

My tongue is almost rolling and my salivary glands watering to the thought of posting this one....ohhh, I deeply, madly, devilishly love Brownie, and believe me, this one is an Egg-less version of the rich, chocolaty Brownie. 

Without engaging you much in my words (let's keep it for some other time; my daughter won't let me finish this post otherwise), let me directly take you to the cooking journey of this tempting delicacy.

EGG-LESS BROWNIE/ COKE BROWNIE

Preparation Time: 10 minutes

Baking Time: 25-30 minutes

Serves: Aaaah, for a person like me, it can serve just one, and the taste buds will still crave for more...

Ingredients:

1. Maida/ All Purpose Flour: 1 cup

2. Butter: 50 gms ( half a stick)

3. Cocoa Powder: 3 tbs

4. Powdered Sugar: 3/4 cup

5. Baking Powder: 1 tsp

6. Baking soda: 1/4 tsp
7. Coke/ Pepsi/ Thumps Up: 100 ml

Method:

1. Sift the maida/all purpose flour with the Cocoa Powder, baking powder and baking soda.
2. Grease and dust the baking tin and keep it aside.
3. Pre-heat the oven on 200 degrees Celsius for 10 minutes.
4. Take the butter and beat sugar with it till it goes light and fluffy. Do not melt the butter, rather keep it at room temperature.
5. Add the flour mix to the butter slowly. 
6. Now add the coke towards the end, applying the cut and fold method.
7. Make sure you get a ribbon consistency while folding it.
8. Now transfer this mixture into the greased pan and bake it on 200 degrees for 20-25 minutes.You can add walnuts to the mixture if you wish.
9. Check the cake after 22-25 minutes by seeing if the cake edges have left the corners; if so, then insert a tooth-pick and see if it comes out clean. When this happens, your cake is ready. 
10. Take the tin out and let it cool for 10-15 minutes. Once it has cooled down, invert the cake on a plate, making sure it doesn't break.
11. Now turn the side and cut it into slender slices. The brownie slices will have a crunchy crust on the top and the moist, rich, chocolaty taste will linger within.
12. When ready to eat, microwave this for 20 seconds, top with Chilled Chocolate Sauce or Vanilla Ice-cream and serve it hot n cold.

Suggestions:

1. Always cut and fold the mixture in a single direction. Cutting and Folding is nothing but mixing the cake in a circular fashion (like how you make a circle) and then cutting this circle into half and again circling.
2. In some cases, the cake shrinks in the middle and doesn't come out puffy; this happens either when the mixture is too loose or when you keep pricking the cake too often to check if it's done, out of anxiety. So, please be careful with this.
3. Do not invert the cake before it cools down else it would break (I know you just can't wait to taste it, but take a deep breath and hold on for some time. ;)) 
4. You can add nuts of your choice, like Walnuts, Almonds or Apricots for a Nutty feel.
5. This cake can be used as a base for Egg-less Black Forest Cake as well.

The recipe goes to:

Cooking Made Easy With Chocolates/Cocoa 

Bake Fest at The Pumpkin Farm