Whole Wheat Almond Brownies

Eggfree and whole wheat almond brownies. These nutty chocolaty ‘healthy’ brownies are yummy and taste perfect with a scoop of vanilla ice cream.

Eggfree and whole wheat almond brownies. These nutty chocolaty 'healthy' brownies are yummy and taste perfect with a scoop of vanilla ice cream.

 

This was  an ‘on the spur of the moment’ bake. A friend of mine shared that it was National Brownie Day yesterday. Well, that was enough to get me started.Does anyone really need a reason to bake these delicious chocolaty nutty bites?

I decided on a whole wheat version with almonds and dark chocolate. Another recipe that i have adapted from Arlene Kezwer’ s Baking-easy, eggless and elegant. I am in love with her recipes. This one is so easy. Ten minutes of prep time and twenty minutes to bake. All I need now is a scoopful of vanilla ice cream. Heavenly combo right?

 

Whole Wheat Almond Brownies

Eggfree and whole wheat almond brownies. These nutty chocolaty 'healthy' brownies are yummy and taste perfect with a scoop of vanilla ice cream.


Here is another fudgy healthy brownie recipe you can try.



Print Recipe
Whole Wheat Almond Brownies
Deliciously chocolaty nutty brownies
Eggfree and whole wheat almond brownies. These nutty chocolaty 'healthy' brownies are yummy and taste perfect with a scoop of vanilla ice cream.
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Course dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings
number
Ingredients
Eggfree and whole wheat almond brownies. These nutty chocolaty 'healthy' brownies are yummy and taste perfect with a scoop of vanilla ice cream.
Instructions
  1. Preheat the oven at 180 degrees for 10 mins.
  2. Sieve the whole wheat flour and the baking soda 2-3 times.
  3. Add the chopped almonds and powdered sugar and sift the mixture well to combine evenly.
  4. In a double boiler melt the butter, dark chocolate and cocoa powder together.
  5. Beat it well and allow to cool.
  6. Prepare the substitute of 3 eggs [ see notes]
  7. To the cooled butter chocolate mix add the prepared egg substitute, vanilla essence and the warm water. Beat well until combined.
  8. Add the above to the sifted dry ingredients.
  9. Mix gently until just combined. Do not over mix. [ it is a slightly thick batter]
  10. Spoon the batter into a greased square tin / brownie tray.
  11. Tap gently once or twice to evenly spread out the batter.
  12. Bake in a preheated oven at 170 degrees for 20 -25 mins , until you see the edges start to leave the tin and the top looks crinkly.
  13. Allow to cool completely.
  14. Carefully cut out neat slices off the baking tray [ use a sharp knife to cut and a flat spatula to pick up the brownie squares].
Recipe Notes

1*.For 1 egg substitute- Mix 1 and 1/2 tsp cornflour, a pinch of baking powder, a pinch of baking soda and 2 and 1/2 tbsp of water. The recipe asks for substitute of three eggs , so mix accordingly. Please prepare this as and when required and not beforehand.

This is the recommended egg substitute in the book i adapted this recipe from. And it does give an amazing result. If using other egg substitutes, do take care of the wet ingredients ratio.

2. Double boiler- This is just placing the vessel with the ingredients to be melted in a larger vessel with water and then boiling.

3.Please don't try to un-mold the brownie from the tin or slice when hot. It will just crumble. Once completely cooled you can slice it easily to get those beautiful delicious squares.

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