Eggless Brownies

1. Preheat oven to 350 degrees F/180 degrees C. Grease a 9 x 13-inch baking pan for thinner brownies (I used 9 x 9 for taller ones).

2. Combine 1/3 cup of the all-purpose flour with water in a saucepan. Cook on medium heat until thick, stirring constantly. Mixture/roux should turn into a yoghurt-like consistency, pourable but thick. Set mixture aside to cool completely.

3. Melt butter in a separate bowl (nuke for 1 minute) and stir in the cocoa powder.

4. Sift together the remaining 1 cup of all-purpose flour with the baking powder and stir in the whole wheat flour.

5. Beat sugar and vanilla into the cooled roux, then add the cocoa mixture. Stir to combine.

6. Add the above mixture to the sifted flour/baking powder mixture. Fold in but don’t overstir. Fold in chopped nuts, if desired.

7. Spoon batter into prepared baking pan and bake in the preheated oven for 30 minutes. Let brownies cool in the pan. Cut into squares when cooled completely. If desired, dust with confectioners’ sugar.

Caveat: There IS a very faint flour-y aftertaste, maybe due to the lack of eggs, but nothing some ice cream or chocolate sauce cannot save. I tried it with some sweet-tangy berry sauce and it was delicious!