Recipe #14 Red Velvet Brownies

This recipe is a modification of Recipe #4 Hazelnut Brownies. You can alter many such recipes to come up with a new dessert. If the recipe is fool-proof, you can modify and add and delete ingredients to try out new stuff. Simple additions can help you get a totally new but still a yummy dish!!


In this recipe, the method and ingredients remain the same, only addition is red liquid food colour.

Ingredients

·      1 cup milk

·      1 ½ tsp vinegar

·      1 cup maida (All purpose flour) + 1/4 cup maida

·      1 cup caster sugar

·      1/4th cup cocoa

·      ½ cup vegetable oil

·      1 tsp baking soda

·      1 tsp baking powder

·      3/4th tblsp red liquid food colour

Method

·  In a pan, pour milk and add vinegar and boil it until the mixture has curdled and keep it aside to cool

· In a bowl, sift maida (all purpose flour), cocoa powder, sugar, baking powder and baking soda

· Add oil, red food colour and curdled milk in the bowl of sifted ingredients. Using an electric beater, beat the mixture well until everything is well incorporated

· Add the chopped hazelnuts and fold these nuts with a spatula

· Preheat the oven at 180deg c

· Pour this mixture in a square or rectangle ½ kg well greased mould (you can dust flour on the mould after greasing it in order to ensure that the brownie comes out clean after baking process)

· Bake it for 30 mins, let it sit in the mould for 15 mins and then demould it

·  The texture of the brownie will be gooey and moist and crunchy because of the hazelnuts 

·  After it cools completely, then cut the brownie into square pieces of whatever size you prefer. 

· You can serve it cold or at room temperature

Happy Baking!!


Note: The changes made in the recipe are highlighted