Whole Wheat Brownie Cake

As you all know, I and my husband left our Mumbai home in March this year, and we plan to go whenever his office reopens. Which, clearly, doesn’t look like soon. Whenever I used to crave a food dessert in Mumbai, I hardly had to bake anything at home. There were too many options out there. But I can’t say the same for Rohtak, which is why, I make things myself.

I’m at my MIL’s kitchen these days, and there was something I couldn’t crack till now. Baking. As there’s no oven in the kitchen, most of my baking dreams don’t exist (as if my baking skills are at par). But recently, when my dear friend, Vaidehi Venkatraman, shared a brownie recipe with me, I saw a ray of hope. Her suggestions are almost always the best. And, so, I couldn’t skip this cake recipe without trying. Little did I imagine, it turned out to be one of the best cakes I have made.

Baking cannot change your life, but it can surely heal your woes and lessen your heartache. My story idea rejections were lending me too much of anxiety, you see. Coming back to this cake. Try out these simple yet drool-worthy brownies that I made without oven, and I guarantee you’ll be on cloud nine.

Recipe inspiration: My Terrace Kitchen

Ingredients:

Whole-wheat flour – 1 and a 1/2 cup, sugar (I used regular one) – 3/4 cup, Dutch processed cocoa powder (I recommend mild flavour by Indian Natives) – 1/2 cup, almonds and walnuts – 1/4 cup, Olive oil – 4 tbsps, Makhan (homemade butter) – 1/2 cup (this should be melted before use), Baking powder – 1/2 tsp, Baking soda – 1/4 tsp, Vanilla essence (didn’t have extract) – two drops, Milk – 3/4 to 1 cup

How to set your skillet/kadai for baking

Put a packet of salt (empty the entire packet) in the skillet and place a steel stand on it. Take the biggest skillet available in your kitchen and cover it with a lid. You need to preheat it for 5-8 minutes on medium flame.

Method

1. Roast the nuts and keep aside (or add salt and a tsp of water to it, let it rest for 15 minutes and roast well as suggest by the Terrace Kitchen in her YouTube video).

2. In a huge bowl, add in the dry ingredients. Mix it well with a whisker. Then, add in the oil and other liquid ingredients. Add milk for consistency, as per your liking. We are not looking at a runny batter or a really thick one. It should be somewhere between the two. Then add the nuts and keep some for garnish.

3. Now, place a butter paper (if you don’t have it, spread some ghee on a normal white piece of paper – as once suggested by Kabita’s Kitchen) or aluminium foil on your cake pan. Don’t ever forget this. Without this, there are high chances your brownie cake will stick on the vessel. Make sure it is filled with the batter upto 3/4 of its size only. Don’t fill the pan with too much cake batter, as you’ll be baking in the kadai and you’d want to avoid spillage.

4. Take some salt and put it in the kadai. Preheat it for 10 minutes, then, dump the cake pan on a steel stand and cover it well with a lid.

5. After ten minutes, put the flame from medium to low. I checked after 30 minutes and it was not done (pushed a knife in the middle of the cake). After another 10-15 minutes, the cake cooked perfectly and didn’t stick as well; thanks to the foil.

6. Pull the cake out with the help of the foil after 15 minutes. Enjoy!

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