The Coconut Collaborative: Little Lemon Temptations-Lemon

Talk about summer flavours and the citrus lemons is the first thing to pop in my mind. Back in India we never use lemons in dessert; I became a lemon dessert enthusiast only after coming to the UK. It all started in a tiny petite cafe where I tried a lemon cake for the very first time. The secret love affair with lemony dessert grew stronger when I baked this Lemon Bundt Cake at home-perfect summers treat!

Today, let me introduce before you another lemon dessert luxury-The Coconut Collaborative's brand new dessert - Little Lemon Temptations. These perfect pots of goodness are made with coconut cream and real lemon juice for that extra zing, making for a delicious and creamy dessert.

Honestly these are just amazing and you do not need to have a sweet tooth to enjoy this tantalizing tartness of a dessert made with lemon. Look how cute they are- perfect size pots; I carried it sometimes in my office bag to help me boost my energy and uplift my mood.

Like me if you like coconut and lemons then this dessert is surely going to cheer you up. Great taste, beautiful creamy texture and health benefits of coconut. Another good news-this is dairy free, free from gluten & soya and its vegan- what else can you ask for.

If are not a lemon fan, no worries, there are so many different choices-Go grab yours.


Disclaimer: I was not paid or told to write positive review. The post is based on my experience and is unbiased. Thanking The Coconut Collaborative  for sending Little Temptations-Lemon  for review.

Dark Chocolate Walnuts: Guilt Free Snack

Chocolate is the best dessert one could have-ofcourse in moderation. Dark chocolate (70-80%) is even better. Dark chocolate is rich in antioxidants, iron and magnesium. Studies have shown that dark chocolate improves blood flow and controls high blood pressure. In my world dark chocolate is healthy, use good quality sugar free chocolate and you are good.

I have spoken previously about healthy chocolate barks and why it is a great energy snack. You can see my Roasted Nuts Chocolate Bars and Seeds Nutty Chocolate barks recipes. Today it is another way of consuming chocolate. Heart healthy, omega rich walnuts dipped in glazy dark chocolate-a guilt free snack.

One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amounts of copper, manganese, molybdenum, and biotin. That’s why it is so so so amazing to unite Dark Chocolate and Walnuts and make these.

Dark Chocolate Walnuts, is a great idea to suffice a sweet tooth without worrying about weight gain and it is so easy to make. I have seen recipes where vanilla essence, walnut oil and cocoa powder is used, but I wanted to keep it as simple as possible. Melt chocolate and coat walnuts and let it sit in the freezer. That’s it- Could not get easier than this.

Ingredients:

1 bar/100 grams dark chocolate (70-85%)

1 cup shelled walnuts

Method:

Take a baking tray or a plate. Line it with parchment paper or even kitchen foil will do.

Chop chocolate roughly. Melt it in microwave for 20 seconds. You might need to do it for more 10 seconds. Make sure that chocolate doesn’t burn and is melted properly.

Mix walnuts in melted chocolate. Coat the walnuts properly.

Spoon each walnut on the lined tray. Keep the tray in the freezer for 10 minutes.

Remove from the sheet and store it air tight container in the fridge.

Notes:

You can use milk chocolate or white chocolate too for this recipe. Or you can mix all three chocolates and use.

Same can be done with any other nuts like almonds, cashews or pistachios.

Eggless Mango Mousse

Am I too late to post a mango recipe?? May be, may be not! Last year I managed to pen down at least three mango recipes- mango lassi, mango milkshake, mango cake. This year, well, better late then never, here comes- Mango Mousse.

What is mousse?? It is a sweet or savory dish made as a smooth, light mass in which the main ingredient is whipped with cream. Another main ingredient in most of the mousse recipe is egg whites. Egg whites are beaten till it forms stiff peak and then used, this sets the mousse and also gives that light taste.

But, I wanted my mango mousse to be egg free. Yeah, Eggless Mango Mousse. Mousse, in spite of its reputation, is really not that difficult to make, and, this recipe will prove it. I used canned Alphonso pulp mango pulp, but you can use fresh pulp as well. Also,  this mousse is bit desi (Indian) style, because it has ginger and lemon juice as well.

Without eggs then how did I set the mousse? Well I used a vegetarian gelatin also know as china grass or agar as we say in Hindi. Agar (china grass) is been used in Indian and Vietnamese cuisine since 1650’s. It is used to set desserts, jellies and sweets. It is easily available in any Indian grocery stores and online. If not you can use Dr. Oektor Veg-gel, it will also give same results.

Things to keep in mind before making mousse:

-chill the bowl and the whisk attachment in the fridge, this will help fasten the process for whipping the cream.

-Make sure you have ice/ice cubes in the freezer.

-Sugar and lemon juice quantity might differ based on the taste of mango pulp. So please taste and adjust.

-Do not over mix the mousse. Please remember to use fold and cut technique.

-Mousse needs to be chilled overnight-so plan accordingly.

Now there goes the recipe.

Ingredients:

1 can mango pulp (500 grams)
250 ml double cream
1/4 cup sugar (divided in 2 parts)
4 tablespoons china grass powder
1/4 cup milk
5 tablespoons water
2 tablespoon ginger juice (2 inch ginger)
1 tablespoon lemon juice

Method:

1. Grate ginger and strain out the juice. Keep it aside.
2. Soak china grass in cold water for 2 to 3 minutes.
3. Whip the cream. Keep adding little sugar and whip till you get soft peaks. Keep in fridge. (keep 5 table spoons of whipped cream separately in a bowl for garnish)
4. Mix milk, mango pulp, sugar and gelatin mix in a pan and let it boil on a medium to low heat. Keep stirring. Boil it bubbles appear.
5. Take a bowl and fill it with ice cubes. Now take another bowl and put it on ice cubes.
6. Sieve the mango mixture on the bowl kept on ice cubes. Make sure there are no lumps.
7. Now keep mixing the mango mix till it turns thick and begins to set. Take out ¼ cup of this mix and keep it aside. (for garnish)
8. Mix the whipped cream in the mango in small batches. Fold the cream.
9. Take the serving glasses and fill the mousse. Chill for 5 minutes.
10. Take the remaining ¼ cup of mango mix and put/layer 1-2 spoons on each glass. Chill again in fridge for 5 minutes.
11. Lastly take the remaining whipped cream in a piping bag and swirl it over the mousse.
12. Chill overnight and serve.

Notes:

You can garnish with mint leaves as well.

Fell free to throw in chopped nuts like pistachios, cashews or almonds.

You can also serve with chocolate chips.

Pink Rose Cake: Vanilla Fresh Cream Cake: Sponge Cake: Eggless Baking

Mother- greatest power of the universe!  Because she is there, you are there. You owe your existence to her. When she smiles at me even on a Skype call, I feel like her smile has hugged me. Oh there are millions reasons why I love her and probably because of the million things she has done and still doing for me which I don’t even know of. That’s mom- one selfless person who can make everything worthwhile. How would you describe a mother, someone asked me. Well, life doesn’t come with manual, it comes with a mother.

To compile this post I asked my blogger friends to tell why a mother is an inspiration for them and one recipe/dish they will like to cook for their mother.

Sandhya of Sandhya’s kitchen says-My mum is a very skilled cook, who believes that we need to have a balance in what we eat. Anything in moderation is good for health like a Teaspoon of Ghee. I have learnt my basics (disinterestedly at a very early age like any other girl). Seeing her work selflessly always inspires me !! 

Mum being a coconut lover, I would love to dedicate this recipe of Blueberry Coconutmilk Smoothie to her.

Manali of Cook With Manali  says-My mom inspires me everyday, in everything I do. I think the biggest thing that she has taught me is to have patience and to face all challenges in life with a smile. She is the strongest woman I know and whatever I am today, it's all because of her. 

Mom loves my muffins, so for this Mother's Day I would love to bake her a batch of these Mini Banana Blueberry Streusel Muffins, I am sure she would love them!

Rafeeda of Big Sweet Tooth says- Umma was somebody who had a limited dishes to her repertoire. She never loved to experiment and get out of her comfort zone, so much that we could predict what was the menu for the whole coming week. However, whatever she would make, the taste would be so good that I definitely cannot match that taste. She enjoys it when my sister and I do our experiments even though she wouldn't be involved in it. 

She wanted me to try making Lqeimat, which are Emirate yeasted dumplings drizzled with date syrup. However I couldn't make it even last month when they were with me, thanks to our tight schedule. InShaAllah, wish to make it soon for her. 

And I decided to dedicate this simple Pink Rose Cake for mother’s day. I used Vanilla Sponge cake for base and iced it with fresh cream icing with 2 drops of pink colour.

Chocolate Chip Cookies: Best Eggless Recipe

Cookies I guess are everyone’s favorite. Not guess, I am sure. I haven’t met anyone who does not like cookies. Yeah one may have their own favorite cookie but cookies everyone loves. Probably that is why I have many cookies recipes on my Indian blog. Whole wheat cookies with almonds are typical Indian naankhatai style, also called as bakery biscuits. If you are looking for something fancy see heart shaped vanilla cookies dipped in chocolate. Also some savory or namkeen cookies are on the blog like curry leaves cookies and cheese cookies. If all this doesn’t please you then simple good old butter cookies will.

Among all the cookies, Chocolate Chip Cookies are my favorite and I am a bit embarrassed that the recipe is appearing on my blog after 3 years. What can I say? Well these cookies are so good that whenever I bake them it just finishes off in minutes- before I could even click pictures. Yeah so that’s the best excuse I can make. *wink*. Okay, honestly I don’t want to bore my husband and friends with these cookies, so I hardly bake them. You see, good things come after a lot wait, but the wait is always worth.

Last Sunday I had an itch to bake these chocolate bites (named by Mr. Husband). Crunchy on the outside, chewy on the inside and so buttery and chocolaty, according to me these are the best chocolate chip cookies-period! And these are eggless too; yeah some of my friends could not believe that cookies without eggs can be sooooo good. So with festive season approaching why not treat your friends and relatives with these homemade goodies, what’s better then a box full of chocolate cookies? This time ditch those mithai dabbas or sweet boxes and gift these cookies- just use a fancy box, tray, basket and wrap or ribbon it up.

Here are some pointers that will help you to make best cookies:

-Use good quality chocolate chips. Yes please. I recommend Hershey's Semi-Sweet Chocolate Baking Chips.

-Make sure the vanilla essence is pure and original. I swear by Nielsen-Massey.

-Make use of unsalted butter, it brings out the best taste. If unsalted butter is not available then you just avoid adding salt.

-Brown sugar helps to give rich color. Where as granulated white sugar crystallizes and gives that sugary crunch. So both the sugars are important.

-I never freeze my chocolate chip cookies  dough, I bake them instantly. When you freeze the dough chocolate chips become hard whereas if you bake instantly some bits of chocolate chips melts while baking, this gives that chewy taste.

Now, Here is the recipe to make the best eggless chocolate chip cookies.

Ingredients:

1/2 cup chocolate chips

1 cup and 2 tablespoons -All purpose flour/maida
1/2 teaspoon baking soda
A pinch salt
1/2 cup unsalted butter
1/4  cup granulated white sugar
1/4 cup brown sugar
2 tablespoons milk

1 teaspoon vanilla essence

Method:

1. Preheat the oven at 180C for 10 minutes.
2. Line a baking tray with parchment or baking paper.
3. Sieve all purpose flour, salt and baking soda. Keep aside.
4. In a bowl cream together butter and sugar.
5. Add vanilla essence and milk. Mix.
6. Add in sieved ingredients and form soft dough with your hands.
7. Add in chocolate chips and mix again.
8. Make one inch small ball and arrange on the lined baking tray. Flatten the cookies slightly. Make sure the cookies have some gap in between each other because cookies spread while baking.
9. Bake in the oven at 180C for 10 -12 minutes or till you see the edges of cookies turn golden.
10. Let it cool on a wire rack for 10-15 minutes.

Notes:

You can freeze the dough and use later.

Once cooled, the cookies stay fresh in a air tight container for one week.

Keep an eye on the cookies, it can burn fast. Just wait till you see the edges turning dark brown.

Lemon Bundt Cake

Am I still in summer thoughts or what? Well you can say so, I am missing summers and all the fall recipes on internet is making me crave for summer recipes even more. I can’t get over the beautiful sunshine yellow color. I get this rigid summer mood from the tree that I see from my bedroom. It is in adamant mood, when all trees have turned into skeleton this tree stays strong engulfing all its leaves. Nature, I tell you can be so inspiring.

So this lemon cake happened the other day in my kitchen .These days I have many people with whom I share my bakes- my friends in the building where I have shifted and my colleagues in office. Initially I used to bake only on special days as eating sweet bakes everyday made me and my husband gain weight. Now when I have many people to share it with I am sure many baking actions are going to happen. Can’t wait! Happy Dance!

This cake you guys! Lemon Cake. Lemon Bundt Cake. Bundt cake is a cake made in bundt shaped pan which gives it distinct ring shape. Check out One Bowl Chocolate Bundt Cake and also Coffee Whiskey Bundt Cake. This cake has everything that a good cake must have- its light, soft, fluffy, airy and so buttery. Tangy flavored cakes are my favorite, the tang from citrus fruits and sugar balances each other really well. I have made eggless orange cake and orange cupcakes as well. This is a full proof Lemon Cake recipe made with eggs, I have made 1 pound lemon cake recipe made in loaf pan in which I used yogurt (dahi).

Basically I believe that a good lemon cake must have good amount of lemon zest, lemon juice and butter. Always use fresh lemon juice, don’t even think about bottled lemon juice, it’s such a waste. Next, make sure everything is in the room temperature; else the cake will not turn soft. Beat the eggs slowly on low speed; doing so will give you light airy cake. Finally when the cake is hot, pour lemon sugar syrup on it, this is optional but I really recommend it- just for extra zing and flavour. Yeah so that’s about it. Here is the recipe.

Ingredients:

For Cake

All Purpose Flour /Maida- 175 grams (1 and 1/3 cup )

Sugar - 175 grams (2/3 cup)

2 large eggs

Butter - 125 grams (2/3 cup)+ 2 tablespoon
Pinch of salt

Baking powder – 1 and 1/2 teaspoon

Milk - 1/4 cup

Zest of 1 lemon

1 tablespoon lemon juice

For syrup

Juice of 1 and a half lemons

Icing sugar -100 grams 

2 tablespoons water

Method:

1. Grease the bundt with 2 tespoons butter and keep aside.
2. Preheat the oven at 180C for 10-12 minutes.
3. Mix lemon juice and milk and keep aside.
4. Sieve all purpose flour, salt and baking powder and keep aside.
5. Beat butter and sugar on low speed till butter becomes light and fluffy. Add one egg at a time and beat slowly on low speed.
6. Add dry sieve ingredients and lemon zest. Also throw in lemon juice and milk mixture.
7. Beat slowly on low speed till the batter is mixed properly without lumps.
8. Pour the batter in the greased pan and bake in the oven for 35 minutes at 180C. Insert the skewer or knife in the centre of the cake, it should come out clean.
9. Cool on wire rack.
10. Make the syrup-Mix water everything together and microwave for 10 seconds.
11. When the cake in hot, prick some holes with skewer on the cake. Pour the syrup.
12. Turn the cake on serving plate and serve.

Notes:

Do not grate the white part or lemon skin/peal, else it will get bitter.

You can use the same recipe for loaf pan too.

I used this Farberware Nonstick Bundt Pan.

I love to have this cake plain so I can’t recommend any frosting, but feel free to dust some sugar.

Chocolate Bark: Nuts and Seeds Chocolate Bark: Healthy Snack

Chocolate...

More and more chocolate...

Oh yes!

Chocolate doesn’t ask silly questions, it understands. I am a huge sucker of chocolates. Not the sweet milk chocolates that melt in your mouth but the dark ones whose bitter taste linger on your tongue. Can you have coffee that is overpowering sweet? You need to have that strong bitter taste of coffee, isn’t it? Same is what I feel about chocolate. Chocolate isn’t a chocolate if it is not bitter. But hey that’s my opinion.

Looking for chocolate recipes. Check these out:

Chocolate Cake without butter
One Bowl Chocolate Brownies
Almond Chocolate Fudge
Vanilla Chocolate Marble Cake

You will always get huge blocks of good quality dark chocolate in my fridge. After meals or just when my heart wants, I grab a little piece of chocolate to uplift my mood :-). Todays post is like a quick makeover to plain chocolate. A healthy makeover. A nutty makeover. Chocolate Barks With Seeds and Nuts.

Who can resist dark velvety chocolate with crunch of nuts? Use your favorite nuts and chocolate to make these delicious barks. Spread the melted chocolate depending on how thick you want your bars to be. I like them thin, so I spread a thin layer. I used handful of pumpkin seeds, walnuts and sunflower seeds. But there is no rule of thumb here, use any nuts such as almonds, cashews, raisins and even dried fruits like apricot, berries and dates. I used more dark chocolate but again feel free to use whatever you like more-white, milk or dark chocolate.

Have it like office snack, workout snack, give to your kids or gift it to your friends and family. The thing is it looks very rich and royal but the efforts that go in are minimal. Birthday, anniversary, house warming, valentine’s day, mother’s day, father’s day, christmas, diwali or just visiting someone’s home, these chocolate barks are always the great idea. Trust me, just use a fancy tray or plate, pack it up, ribbon it up and you have the best DIY chocolate gift ready.

Looking for DIY gift ideas? Check these out:
Movie Hamper
Lemon Sugar Scrub
Fridge Deodorant

Ingredients:

100 grams dark chocolate packs-2

100 grams milk chocolate pack-1

1/2 cup mix of nuts and seeds (see notes)

Method:

Melt dark and milk chocolate in microwave for 30 seconds. You can use double boiler method as well.

Line a tray with parchment paper.

Pour melted chocolate on parchment paper. Spread the chocolate to thin layer.

Sprinkle seeds and nuts on it. Take a toothpick and mix nuts in the melted chocolates.

Refrigerate it in the freezer for 1 hour or in fridge overnight.

Break into pieces and enjoy.

Notes:

I used 4 tablespoons each of sunflower seeds, pumpkin seeds and walnuts.

Use a good quality chocolate. I used Godiva Dark Chocolate Bar 72%.

You can also use square or rectangle tin to make these bars.

Store in air tight container in the fridge. Stays well for 1 month.

Serving suggestions:

You can use them for chocolate cake decorations. Like shards here.

Take a piece and melt in your coffees, hot chocolate or plain milk.

One Bowl Chocolate Cake: Butter and Oil Free: Moist Chocolate Cake: Celebrating 3rd Blog Anniversary

Happy news, Merry Tummy turned 3 years old,

    every day a new recipe and story will be told.

Passion for cooking and photography is what you see here,

    all I have is happiness in this blogosphere.

A journey of curries, cookies and cakes,

    and the tale of snacks and tea time breaks.

Friends, readers and family-all those who loved my space

    I promise to improve every day, just stay at my place.

I wrote this poem (sort of) as my little blog turned 3 years old. Thanks everyone for all your support. ‘'To succeed you have to believe in something with such a passion that it becomes a reality''. This is just the beginning I am sure the best is yet to come. To celebrate this occasion I planned a chocolate cake. A cake that is moist and soft, a cake that is healthy, and a cake that can be made in one bowl. This is by far the moistest cake I ever had and its oil and butter free too- bonus.

One Bowl Chocolate Cake which is butter and oil free. For frosting too I used chocolate and milk, no butter or cream. Trust me this cake was sooooo scrumptious that you must make it NOW. No mess, no extra bowls and fewer calories. How happiness and celebration can take place without chocolate indulgence. Never, right?

Looking for more chocolate recipes? Check these out:
Chocolate Mousse Cake

Chocolate Ladoos

Chocolate Gulab Jamun

Chocolate Almond Fudge

I used my Home Basics Fluted Cake Pan to bake this and just poured chocolate ganache on the top. You can ofcourse decorate it nicely and neatly. See these 5 frosting/icings recipes that would go very well with this cake. So here is how to make this.

Ingredients:

1 cup sugar

3/4 cup all purpose flour/maida

6 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 egg

1/2 cup milk

1 tablespoon vanilla essence

1/2 cup boiling water

Method:

Grease the cake pan with some oil or butter. Dust with all purpose flour and keep aside.

Preheat the oven at 175 C.

In a large mixing bowl beat sugar and egg. Beat sugar starts melting and egg becomes frothy.

Sieve in the bowl all purpose flour, cocoa powder, salt, baking powder and baking soda. Add half the milk and mix for 20 seconds.

Add vanilla essence and remaining milk. Mix the batter till there are no lumps.

Finally add the boiling water. Mix for 1 minute.

Pour the batter in the pan. Bake for 40 minutes or till the knife inserted in centre of the cake comes out clean.

Let it cool on the wire rack for 10 minutes. Remove the baking pan cut and serve.

Notes:

Make sure all the ingredients are at room temperature.

Water will make the batter very runny, but do not panic it is supposed to be like that.

Chocolate Ganache recipe is here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa.

You can use brown, white or castor sugar.

One Bowl Chocolate Brownies: With Eggless Option: Upper Crust Cafe Style

Ummm!, Look what I baked today :)

Crusty on the top, soft and gooey inside....oh these brownies......!

Weekend just screams for brownies. No matter which part of world you are, having summer or winter, brownie is the thing that adapts to any circumstances. Cold night or a rainy, pour some hot chocolate sauce and you are all set. Sunny afternoon or scorching heat,   pop scoops of ice-creams and you are good to go. Thats what, chocolate doesn’t ask silly questions, it just understands.

Looking for more brownies recipes? Check these out:

Walnut Brownies

Eggless Banana Brownies

Ginger Brownies

Eggless Fudge Brownies

This is One Bowl Brownie recipe and thus you don't have to bother about the mess and washing those extra bowls and plates-bonus! I come from a small town in India, and I never knew about brownies, so during summer vacations when we visited naani ka ghar in Ahemdabad we used to taste all pastries, cakes and cookies that we saw on television.

If you have been to Gujarat you would surely know about Upper Crust, a cafe cum restaurant. It was there where I had brownies for the first time. Dense, moist and fudgy brownies served on hot sizzling plate, topped with scoops of vanilla ice-creams and generously poured chocolate sauce. One bite and it takes you to a place where chocolate dreams come true :) These brownies are sure shot attempt to those brownies ;)

Coming to today’s post. Yesterday Mr.Husband, to my surprise got some fresh roses. So it’s like summer in the house, colourful roses-red, yellow and pink sitting on the windows and corners my house making me feel alive and fresh. Just as a thank you I decided to bake these brownies. These are super chocolaty brownies and there are some variations you can do with this recipe (see notes).

These brownies stay well for 1 week so they are good to carry along while travelling. If you want, you can pack these brownies in some fancy elegant box and gift to your friends and relatives, nothing beats a homemade gift.  Having a summer party? Don’t know what to serve for dessert? Guests coming over? Whatever the question is, just bake these brownies and serve it as the last meal. Pair with ice-creams, chocolate sauce, nuts and sprinkles. These brownies, oh these brownies!

Author: Shweta Agrawal

Makes: 8-10

Ingredients:

Unsweetened Cocoa powder- 1/2 cup

Unsalted Butter- 1/2 cup

Sugar- 1 cup

Eggs- 2

All purpose flour- 1/4 cup

Vanilla extract- 1/2 tsp

Bitter sweet/ Dark chocolate, broken into small pieces- 1/4 cup

Salt- a pinch

Method: 

Preheat the oven at 170C. Grease the pan. I used glass rectangle pan.

Take microwave safe bowl and heat cocoa powder and butter on high for 20 seconds. Let it cool for 15 seconds.

To it add sugar and mix. Mix till sugar is half dissolved.

Add one egg at a time and mix well and quickly. Add another egg and mix.

Finally add in all purpose flour, salt and fold. Just mix don’t over mix.

Add in chopped chocolate. Pour the mixture in the pan.

Bake for 30-35 minutes or till when toothpick inserted in between comes clean.

Cool on a wire rack for 30 minutes. Cut and store in airtight container for 1 week. Warm for 5 seconds in the microwave before you serve.

Notes:

I used 70% dark chocolate. You can use less bitter one as well. Even Cadbury dairymilk. I used Green & Black's Organic Chocolate Bar.
To make eggless brownies, mix 2 tablespoons of flaxmeal with 4 tablespoons of water. Set aside for 10 minutes and use. Read more about it here.

Use a good quality unsweetened cocoa powder. I recommend Hershey's Unsweetened Cocoa

Don’t let sugar dissolve completely in the batter because sugar caramelizes and gives you those chewy brownies. Use brown sugar for better taste.

You can use chopped nuts such as walnuts, almonds or cashews in the recipe.

Don't panic if brownies don’t rise-they are supposed to be like that.

Serving suggestions: 
Serve with milk or coffee.

Pair with vanilla icecreams or chocolate icecreams. Pop some nuts or sprinkles on the top.

Serve with hot chocolate sauce or caramel sauce. Dust some icing sugar or cocoa powder for extra touch.

You can also have it topped with whipped cream and chopped fruits such as strawberries, bananas or raspberry.