Brownies–Low Fat

Nine out of ten people like chocolate. The tenth person always lies -- John Q. Tullius
Brownie is a chocolate lover’s dream. What is a brownie? How is it different from a chocolate cake? Well my answers are – Brownies have more chocolate in them and much less flour compared to a cake. Brownie should be fudgy and not be spongy .Brownie does not have much leavening agents and is flat. All that you should taste is chocolate chocolate and chocolate.. I have tried many versions of brownie and this one is a perfect one in terms of texture and taste.. This one is fudgy and full of chocolate taste.. Serve this as is or with a vanilla ice cream or have it with milk and call it a kids favorite breakfast. This recipe is adapted from Americas Test Kitchen Low Fat Brownie with a few changes. I have made it eggless using the egg replacer Ener G. You can also use the Flax seed powder to replace the egg. I have also substituted curd with sour cream. Take the thick part of the curd for this.

Ingredients
All Purpose Flour - 3/4 Cup
Dutch Process Cocoa - 1/3 cup
Salt - 1/4 tea spoon
Baking Powder - 1/2 tea spoon
Sugar - 1 Cup
Semi Sweet Chocolate Chips - 2 ounces or 60 grams
Ghee / Clarified Butter - 2 table spoons
Egg Replacer - 3 tea spoons
Warm Water - 4 table spoons
Vanilla Essence - 2 tea spoons
Chocolate Syrup - 1 table spoon
Curd - 2 table spoons
Method
Sieve together all purpose flour, Dutch process cocoa, salt and baking powder and mix it well and set aside
Preheat the oven to 180 degrees C.
Make 2 8 inch by 12 inch pieces of the aluminum foil and set it inside the brownie pan such that there is sling on all the four sides
Lightly grease the foiled pan with vegetable oil spray and set aside.
Melt the chocolate and ghee using double boiler method. Once melted set aside to cool.
For the egg replacer, mix with warm water and set aside
Add curd, vanilla essence, sugar and egg replacer to the melted chocolate and mix all well
Now dump the dry ingredients to the wet ingredients and fold gently until no lumps
Add the chocolate syrup and mix well. You will see a lot of gloss to the batter now.
Pour the batter to the prepared pan and tap a few times on the counter to remove the air bubbles
Bake it in the preheated oven for 22 - 28 minutes until a toothpick inserted comes out with just a little crumbs attached. It took 25 minutes for me.
Remove from the oven and allow it to cool in the pan only. If let cooled outside the pan, it can become dry
After an hour, remove the brownie from the pan with the help of the sling
Cut into 2 inch squares and now the brownie is ready to relish!!!!
For Vegan Version - Please use oil in place of ghee and also vegan sour supreme in place of sour cream or curd. Sorry for not mentioning this before. I am updating this based on a comment received.

Sending this to Let's Party, Kitchen Chronicles – Only Vegan, Kalyani's page,  Priya's Olympics Games Event, Jagruti's event , Kalyani's Bake Fest hosted by Pumpkin Farm this month, Bookmarked Entries - Jacqueline from Tinned Tomatoes as host and mention Ruth from Ruth's Kitchen Experiments as founder of the challenge, CEDD - Chocolate, Cookeatdelicious, Jagruti's JCO Events Super Foods,  Dish it out hosted by Foodomania, Spice n Sugar Tales - Cooking made easy with Chocolates