Eggless Nutella Brownies with Four Ingredients

When I decided to go with "Kids' Desserts" theme for the final week of blogging marathon, I went to the experts, my kids to see what would they prefer if given a choice. Actually I should admit that there were no prizes for guessing considering my daughter's love for chocolate. Her list went something like this - chocolate pudding, fudge, brownie, chocolate cake, chocolate chip cookies. :)

For the first day, I decided to go with this easy, quick nutella brownie recipe adapted from here. They are delicious and have a soft cake like texture. I have converted the recipe into an eggless one. If you don't mind using the egg, replace the flax meal in the following recipe with it.

Ingredients: (Make 6 brownies or 12 bite sized ones)
1/2 cup nutella (cocoa-hazelnut spread)
5 Tbsp all purpose flour
1/4 cup chopped hazelnuts / walnuts
1 Tbsp flax meal

Method:
* Add 3 Tbsp warm water and flax meal in a bowl. Whisk well and leave aside for 5 minutes.
* Heat the oven to 350 deg F. Line a muffin pan with paper cups.
* Add nutella to the flax meal bowl and whisk well. Next slowly add the flour and again whisk to incorporate the flour into the mixture.
* Spoon the batter equally, up to 3/4th level of each of the muffin cup. Sprinkle the nuts on top of each of the muffin cups equally.
* Bake for about 10 - 12 minutes or until they set.
* Cool on a wire rack and enjoy. They can be refrigerated or can be stored at room temperature for 3 days.

Check what other marathoners of BM#23 are cooking, here.

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Cardamom Flavored, Egg Less Chocolate Chip Muffins

This recipe is adapted from Nava Atlas' 'The Vegetarian Family Cookbook'.
As it promises, the book has some wonderful recipes for a vegetarian family. We had earlier tried and enjoyed some soup recipes from the other cookbook of hers and so this time, brought this one.
When I was flipping through the pages, a basic egg less muffin recipe caught my attention and I immediately tried it. The first time, I added strawberries and tried making some berry muffins following the recipe. The batter appeared too dry but I went along according to the directions and it was a huge disappointment. In spite of baking them over an hour, they were half done while the tops were on the verge of burning and they ended up in trash.
I still wasn't ready to give up on the recipe and thought of trying it one more time with slight variations. This time, I increased the liquid and sugar quantity, added banana, chocolate chips and of course cardamom. They turned out good with that lovely aroma and flavor borrowed from the cardamom.
We enjoyed these muffins and our little one who loves chocolate chip muffins gave a thumps up.



Ingredients needed for 12 muffins:
(Ingredients mentioned here are what I used and in the parenthesis are the ones used / substitutes mentioned in the book)
2 cups flour (or whole wheat pastry flour)
2 Tbsp ground flaxseeds (or wheat germ)
2 tsp baking powder
1 tsp baking soda
1/2 cup sugar (or natural granulated sugar)
1 tsp cardamom powder
1 banana, mashed
2 - 3Tbsp oil
1 cup homemade yogurt (or apple sauce / soy yogurt / vanilla yogurt)
1 cup milk or as needed (or rice milk / soy milk)
1/2 cup chocolate chips

How to make them:
Preheat the oven to 350 degree F. Place the liners in the muffin cups.
Mix the dry ingredients (the first six ingredients) together in a bowl.
Then mix in the banana, oil, yogurt and slowly go on adding milk as needed to form a batter of dropping consistency.
Then stir in the chocolate chips and divide the batter among the muffin cups.
Bake for about 30 minutes or until a knife inserted into the center comes clean.

These yummy muffins go to
1. Bangalore Baker's Baking from a Book - Breakfast
2. Priya's Cooking with Seeds - Cardamom Seeds.

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