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Eggless Brownies & Blondies
Eggless Brownies & Blondies
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
Table of Contents
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
Procedure:
1. Take Butter 1 in a sauce pan and caramelise until the milk solids turn brown. Decrease heat, add in Butter
2, melt and emulsify. Then and add Powdered Sugar, Coffee Powder, Water and Milk. Mix until the sugar
dissolves completely. Don’t cook the mixture, just dissolve the sugar
2. Remove from heat, add Dark Chocolate. Mix until it forms a homogenous chocolate sauce. Keep aside
3. Sieve Flour, Cocoa Powder, Salt and Milk Powder together. Fold this into the chocolate sauce. Pour the
batter into the prepared tin
4. Mix Peanut Butter and Water together. Swirl this on top of the brownie batter and sprinkle Peanuts. Bake
at 160°C for 10 minutes and 140°C for 10 minutes
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
Procedure:
1. Take Butter 1 in a sauce pan and caramelise until the milk solids turn brown. Decrease the heat, add in
Butter 2, melt and emulsify. Then add Powdered Sugar and Milk. Mix until the sugar dissolves completely.
Don’t cook the mixture, just dissolve the sugar
2. Remove from heat, add the White Chocolate. Mix until it forms a homogenous chocolate sauce. Mix in
Vinegar and Colour
3. Sieve Flour, Milk Powder, Cocoa Powder and Salt together. Fold this into the chocolate sauce. Add the
chocolate chunks and mix. Pour the batter into the prepared tin
4. Bake at 160°C for 10 minutes and 140°C for 20 minutes
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
Thandai Powder
CashewNut 1/2 tbsp
Almonds 1/2 tbsp
Green Cardamom 1/4 tbsp
Black Pepper 1/4 tbsp
Melon Seeds 1/4 tbsp
Poppy Seeds 1/4 tbsp
Dry Rose Petals 1/4 tbsp Any Brand
Fennel Seeds 1/4 tbsp
Procedure:
Making of Blondie:
1. Take Butter 1 in a sauce pan and caramelise until the milk solids turn brown. Decrease the heat, add in
Butter 2, melt and emulsify. Then add Powdered Sugar, Milk and Thandai Powder. Mix until the sugar
dissolves completely. Don’t cook the mixture, just dissolve the sugar
2. Remove from heat, add the White Chocolate. Mix until it forms a homogenous chocolate sauce. Keep
aside
3. Sieve Flour, Milk Powder and Salt together. Fold this into the chocolate sauce. Pour the batter into the
prepared tin
4. Bake at 160°C for 10 minutes and 140°C for 10 minutes
1. Dry roast Pepper Corns, Fennel Seeds, Poppy Seeds and melon seeds together until aroma comes. Keep it
aside. Toast Cashew Nuts and Almonds together
2. Take all the toasted ingredients along with dry rose petals and cardamom powder in a mixier jar. Blend
well and store in air tight container
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Eggless Brownies & Blondies by Jeyadra Vijayselvan
Topic 4: Variations
To the batter add4 tbsp of mini marshmallows and 100gm of milk chocolate
13 S'mores Brownie chunks. Now crush 2 Butter Biscuits into chunks and sprinkle on the batter
and bake. Decorate it with mini Marshamallows while the brownie is hot
14 Classic Brownie Remove all the toppings, and bake the brownie batter as such
To the batter add zest of 1 orange and 1 tsp of dry chillie flakes. Decorate
15 Chillie Orange Brownie the batter with candied orangescut into wedges and sprinkle a little chillie
flakes and bake
Crush 6 Marie gold biscuits using a rolling pin. To this add 1/2 tsp of
16 Cinnamon Streusel Brownie
cinnamon powder. Sprinkle this over the brownie batter and bake
17 Ferrero Rocher Brownie Decorate the batter with halved Ferrero Rochers and bake
Repace Dark Chooclate with Belgian Chocolate Callets and sprinkle the
18 Belgian Chocolate Brownie
callets on top also and bake
Fold in 40g each of dark, milk and white chocolate chunks into the batter
19 Triple Chocolate Brownie
and bake
On the brownie batter, swirl in 2 tbsp of mix fruit jam diluted with 2 tsp of
20 Jim Jam Brownie
water and bake
To the red velvet batter, swirl in the blended mixture of 22g of cream
21 Red Velvet Cheese Cake Brownie
cheese, 8g of powdered sugar and 15 ml of water
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