EGGLESS BROWNIES
MASTERCLASS
~ By Parul Narang ~
CONTENT
Nutella Brownies
Red velvet Brownies
Biscoff Brownies
Double layered Oreo Brownies(new)
KitKat crumble Brownies
Double chocolate Brownies
Classic walnut Brownies
Rose Pistachio Blondies(new)
ABOUT BAKER
Hi, I'm Parul Narang, the owner of Bakeology Surat. We have been
serving goodness since 2021.
I'm a self-taught baker, who has carried out endless trials of
different recipes to curate one of the best recipes from simple
ingredients available at home
We have been taking workshops for the last 1½ years and have
taught more than 200+ students including home bakers as well
as hobby bakers. Many of them are successfully running their
small businesses with our recipes.
My 3+ years in the baking business was a rollercoaster ride and
I've learnt many baking lessons the hard way which I hope to
simplify for you today with my Cookies workshop
♥️
I hope you love this recipe as much as I do!
@bakeologysurat parul Narang
EGGLESS
BROWNIES
Ingredients
Butter 50 gm Water- 60 ml
Dark chocolate 100 gm Coco powder - 10 gm
Salt- pinch Maida - 100 gm
Sugar - 80 gm Vanilla essence 1 tsp
Directions
1. In a bowl, Add Chocolate and Butter. Melt over double boiler or microwave.
Do not apply strong heat, as it might affect chocolate texture and mixture will
not be smooth.
2. In a sauce pan, mix sugar and water, heat until the sugar dissolves. Add
vanilla essence
3. Add melted chocolate mixture. Mix well for 5-6 min.
4. Sift in dry ingredients, flour, coco powder, Salt.
5. Fold in until combined. Do not over mix.
6. Transfer into 8*8 inch lined square tin.
7. Bake in a preheated oven at 150°C for 20-25 min. You can bake for 15 min
if u prefer a gooey texture.
8. Let it cool over a wire rack. Cut with a hot knife when cools down.
9. Serve warm with a scoop of ice cream and chocolate sauce.
EGGLESS
BLONDIES
Ingredients
Amul butter – 60 gm Vanilla essence – 1 tsp
Sugar – 150 gm Refined Flour(Maida) – 150 gm
White Chocolate – 125 gm Baking Powder - ½ tsp
Yogurt – 180 gm
RED VELVET BROWNIES
Cream cheese – 60 gm
Sugar – 30 gm
Red color
ROSE PISTACHIO BLONDIES
Pistachio – 30 gms
Dried Rose leaves
Directions
1. In a bowl, Add Chocolate and Butter. Melt over double boiler or microwave.
Do not apply strong heat, as it might affect chocolate texture and mixture will
not be smooth.
2. In a large bowl, mix yogurt and sugar together. Add essence and salt.
3. Add melted chocolate mixture. Mix well until combined.
4. Sift in dry ingredients, flour, baking powder.
5. Fold in until combined. Do not over mix.
6. Mix cream cheese and sugar. Make swirls over the brownie batter.
7. Transfer into 8*8 inch lined square tin.
8. Bake in a preheated oven at 170°C for 25 min.
9. Let it cool over a wire rack. Cut with a hot knife when cools down.
10. Serve warm with a scoop of ice cream and chocolate sauce.
CHOCOLATE GANACHE
Ingredients
100 gms Dark/milk chocolate 100 gms Amul fresh cream (blue one)
Directions
1. Melt Chocolate in a double boiler or microwave.
2. Add warm cream to it.
3. Mix these well till the mixture turns nice, smooth and glossy(no lumps)
4. Let this set for 2 hours(room temperature or fridge) before using
Storage: clingwrap this or in an airtight container for 10 days in refrigerator
OREO SANDWICH BROWNIES
Directions
1. Make the brownie batter as shown.(Half recipe)
2. Make the Blondies batter with vanilla essence same as shown in the video
(Half recipe)
In a 6 by 8 inch tin
1. Add Blondies batter first In the tin, spread well
2. Put a layer of Oreo biscuits on top. Now spread brownie batter on the Oreo
(brownie batter is thicker so put in a piping bag, for even layers)
3. Bake this same as given in pdf for other brownies
