Eggless brownie

Brownie are usually baked square and the texture is between cake and cookie. Not so soft as cake or hard as cookie. A variation made with brown sugar and no cocoa powder is Blondie. I added cocoa powder and brown sugar :)

Brownies served warm with ice cream is a wonderful combo. Like restaurants you can add some sizzling effect with brownie in hot cast iron pans. If you are a chocolate lover sure you will like this...Try this eggless brownie with no butter, obviously a low calorie brownie.  

Ingredient:

• All purpose flour - 1 cup
• Cocoa powder - 1/2 cup
• Baking powder - 1 tsp
• Brown or white sugar - 3/4 cup
• Salt - a pinch
• Walnut - 1/4 cup
• Butter milk - 1 cup
• Oil - 1/4 cup + 1 tbsp
• Vanilla extract - 1 tsp
• Instant coffee powder - 2 tsp
• Hot water - 1 tbsp

Method:

Preheat the oven to 350º F.

Combine coffee powder and water in a bowl. Keep aside. Sieve flour, cocoa powder and baking powder twice. In a large mixing bowl, whisk buttermilk and oil. (They don't get together :)) Add coffee powder with water, vanilla extract and salt. 

Add sugar and mix well. Gradually add flour and cocoa powder. Fold together. Add walnuts and pour in the baking pan.

Bake for 15 to 20 minutes or until the toothpick inserted in brownie comes clean. If baking in a square pan wait to cool down and make squares.

Note:

• If you like brownie to be sweeter add 1 cup of sugar.
• If using homemade buttermilk, it should be little thick not so watery. For 1 cup of buttermilk add more than 3/4 cup of yogurt and little water and beat in fork.