Chevdo brownie

Name: Chevdo brownie - A Cook Within
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: makes 9 brownies
Cuisine: Fusion
Ingredients: Dry:; ¾ cup + 2 tbsp plain flour (maida); ½ cup cocoa powder; 1 tsp baking powder; Wet:; ½ cup thick yogurt; 7 tbsp unsalted butter; 1 cup sugar; 1 tsp vanilla essence

A decadent chocolate brownie without eggs gets revamped with chevdo, a Guajarati sweet, salty and spicy mix. Its fudgy, its gooey and heavenly!

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Nothing can beat a classic chocolate chip brownie but putting that wee bit of salty goodness can revamp the brownie like nothing else. Chevdo, is a Gujarati savory mix of peanuts, flattened rice, dry fruits, sev (chickpea flour noodles) flavoured with chilies and curry leaves.

It hits all the taste buds, it is spicy, sweet, crunchy and has loads of different textures and flavours. And in the brownie, it is absolutely delicious.

The brownie has no eggs andyet its fudgy, gooey and hits all the ticks for the texture. Combined with my masala chai caramel sauce, it is an ultimate makeover of cha (tea) and chevdo!!!

Recipe Card

Chevdo brownie

Recipe Rating

AUTHOR

Hema B Kathrani

CUISINE

Fusion

PREP TIME

10 minutes

COOK TIME

30 minutes

SERVINGS

makes 9 brownies

Author: Hema B Kathrani | Cuisine: Fusion | Category: All things Sweet

Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: makes 9 brownies

A decadent chocolate brownie without eggs gets revamped with chevdo, a Guajarati sweet, salty and spicy mix. Its fudgy, its gooey and heavenly!

Ingredients

Dry:

¾ cup + 2 tbsp plain flour (maida)
½ cup cocoa powder
1 tsp baking powder

Wet:

½ cup thick yogurt
7 tbsp unsalted butter
1 cup sugar
1 tsp vanilla essence

Topping:

1 tbsp plain flour
¼ cup chevdo

Method

Preheat the oven to 180 C for at least 10 minutes.
Grease a 8 X 8 square pan and line it with a baking paper.
Create a double boiler by placing a pan with about 2 inches of water to simmer.
Place another pan over the simmering water ensuring that it is not touching the water below.
Melt butter in the pan while keeping the flame at low at all times. This should not take more than 2 minutes.
As soon as the butter as melted, put sugar and cocoa powder and mix until just combined. Do not overcook as the sugar will caramelize.
Take it off the flame and keep it aside for 5 minutes.
Now add yogurt and vanilla essence and mix well.
Sift all the dry ingredient and add it to the wet mix gently.
Mix all the ingredients gently until they just come together.
Mix chevdo with plain flour and add it to the mix.
Give it just one more swirl and pour the batter in the prepared greased and lined pan.
Bake it for 25-30 minutes.
Insert a toothpick in the middle of the brownie, if it comes with few crumbs it is done. If the toothpick comes out with liquid batter, it still needs few minutes.
Remove the brownie from the oven and let it cool for at least 1 hour in the pan.
And if you can wait that long ? cut the brownies next day for a smooth-edged brownie piece.

Notes

Brownies are delicate bites so during the entire process of baking, it is important to be gentle and not overmix.
Butter tends to split quickly and therefore; in this recipe it is melted over a double boiler. As soon as the butter melts, combine it with cocoa powder and sugar.
Use a baking paper or a grease proof paper to line the baking pan before pouring the brownie batter for the easy removal.
Add yogurt only after the mix has cooled down as it can split and can affect the texture of the brownie
Always use a cup measurement for dry ingredients and a liquid measuring cups for wet ingredients.
Before you start baking, have all the ingredients at room temperature.
You can use either a store bought chevdo or homemade as long as it is not too fine. Select a chevdo which has a bite to it in terms of flavour and texture.
You can store the brownie at room temperature in a air tight container for a day and in the fridge for 4 days.

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Comments

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