Eggless Brownies & Blondies by Jeyadra Vijayselvan

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 Eggless Brownies & Blondies by Jeyadra Vijayselvan

Eggless Brownies &

Blondies
18 February 2023, SATURDAY

Your Name: ________________

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 Eggless Brownies & Blondies by Jeyadra Vijayselvan

Table of Contents

Topic 1: Snickers Brownie................................................................................................................. 4

Topic 2: Red Velvet Brownie ............................................................................................................ 5
Topic 3: Holi Thandai Blondie ........................................................................................................ 6
Topic 4: Variations ............................................................................................................................. 7

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 Eggless Brownies & Blondies by Jeyadra Vijayselvan

Topic 1: Snickers Brownie

Snickers Brownie By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 6 * 6 pan 8 * 8 pan
Butter 1 20g 50g Unsalted Amul, Nandhini
Butter 2 40g 80g Unsalted Amul, Nandhini
Sugar 125g 250g Finely Powdered
Dark Chocolate 75g 150g >46% Coverture, Chopped Morde, Callebaut, Vanhouten
Water 40ml 80ml
Coffee Powder 1/2 tsp 1 tsp Any Instant Coffee
Milk 40ml 80ml Nandhini Good Life
All Purpose Flour 90g 180g Any Brand
Cocoa Powder 15g 30g Hersheys, Vanhouten
Milk Powder 1/2 tbsp 1 tbsp Any Brand
Salt 1/4 tsp
Peanut Butter 20g 40g Any Brand
Water 2 tsp 4 tsp Room Temperature
Peanuts 2 tsp 4 tsp Salted & Roasted
Baking Temperature 160°C & 140°C 160°C & 140°C
Baking Time 10mins & 10 mins 15 mins & 15 mins

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

Topic 2: Red Velvet Brownie

Red Velvet Brownie By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 6 * 6 pan 8 * 8 pan
Butter 1 20g 35g Unsalted Amul, Nandhini
Butter 2 40g 71g Unsalted Amul, Nandhini
White Chocolate 112.5g 200g Coverture Chopped Vanhouten, Morde
Milk 75ml 135g Room Temperature Nandhini Good Life
Sugar 100g 178g Powdered Finely
All Purpose Flour 85g 150g Any Brand
Cocoa Powder 10g 18g Hersheys, Vanhouten, Morde
Milk Powder 1/2 tbsp 1 tbsp Nestle
Salt 1/4 tsp 1/2 tsp
Vinegar 1/2 tsp 1 tsp Any White Vinegar
Red + Brown Colour 3 Drops Each 6 Drops Each Sugarin Gel Color
White Chocolate 50g 100g Chopped into Small Cubes Vanhouten, Morde
Baking Temperature 160°C & 140°C 160°C & 140°C
Baking Time 10 mins & 20 mins 15 mins & 22 mins

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

Topic 3: Holi Thandai Blondie

Holi Thandai Blondie By Jeyadra Vijayselvan

Ingredients Measurements Notes Brand Suggestion

Final Yield 6 * 6 pan 8 * 8 pan
Butter 1 25g 32g Unsalted Amul, Nandhini
Butter 2 55g 70g Unsalted Amul, Nandhini
White Chocolate 172g 300g Vanhouten
Milk 76g 135g Room Temperature Nandhini Good Life
Sugar 53g 95g Powdered Finely
All Purpose Flour 120g 210g
Milk Powder 1/2 tbsp 1 tbsp Nestle
Salt 1/4 + 1/8 tsp 1 + 1/4 tsp
Thandai Powder 1 tbsp 2 tbsp
Baking Temperature 160°C & 140°C 160°C & 140°C
Baking Time 10 mins & 10 mins 15 mins & 15 mins

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

Making of Thandai Powder:

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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Topic 4: Variations

S.No Variation Name Instructions

To the batter fold in 1 tbsp of crumbled motichoor along with little melon
seeds and 2 drops of orange color. Top the batter with 1 tsp of crushed
1 Motichoor Blondie
melon seeds, cashew nuts and few saffron strands. After baking sprinkle 1
crumbled motichoor laddu and some silver foil
Along with milk add a pinch of saffron, cardamom and a drop of yellow
2 Rasmalai Blondie color. Top the batter with some chopped pistachios and few saffron
strands
Add 2 tbsp of cashew nut powder in the blondie. After baking apply silver
3 Kajukatli Blondie
foil as needed while the blondie is warm
Toast required amount of kunafa vermicillie to form a thin layer on top of
4 Kunfa Blondie the batter and bake. After baking sprinkle some pisytachios and dry rose
petals
Increase Milk Powder to 1 tbsp. Crush/chop 3 gulab jamuns and add in the
5 Gulab Jamun Blondie
batter
Add rose essence, add 2 drops of rose gel color. Fold in 2 tbsp of chopped
pistachio in the batter. Dilute 20gms of rose jam/gulkhand with some
6 Rose Pistachio Blondie
water. Swirl the jam on top of the batter and sprinkle 1 tbsp of chopped
pistachios and bake
Add in 2 drops of green gel color and few drops of paan essence to the
7 Sweet Paan Blondie blondie batter. Mix 2 tbsp of gulkhand and 2 tsp of water, swirl the blondie
batter with this
To the batter add 2 to 3 tbsp of dessciated coconut in the blondie batter.
8 Coconut Barfi Blondie
Place thinly sliced dried coconut on top and bake
9 Candy Orange Blondie Add in 2 tsp of orange zest and a drop of orange color in blondie batter.
Make plain blondie batter. Pour half of the batter. Dilute 50g of Nutella
10 Milky Bar Nutella Blondie with little water. Pipe this on the brownie batter leaving 3cm gap on all
sides. Pour the remaining batter on top of the Nutella and bake
11 Classic Blondie Make plain blondie with 100gms of white chocolate chunks folded in it
Blend together 22g of cream cheese, 8g of powdered sugar and 15 ml of
12 Raspberry Cheesecake Brownie water. Mix 2 tbsp of raspberry jam and 2 tsp of water. Swirl the cream
cheese mixture and raspberry jam on top of the brownie batter and bake

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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