Vegetarian - Eggless Chewy Dark Chocolate Almond Brownies

Letz usher in this new year with some chewy, yummy almond dark chocolate brownies!!

This is an eggless version but not vegan (I use milk and dairy products)

The recipe:
you need

1. whole wheat flour - 2cups
2. Brown sugar/raw sugar - 1 1/4 cup (depends on the sugar and your sweet tooth)
   
3. Cocoa powder (plain and unsweetened) 2/3 cup (I use dark chocolate)
4. Salt - 1/4 tsp
5. Water or milk - 1 cup
6. baking soda - 1 tsp (optional/ chefs have different opinion on using baking soda/powder)
7. Roasted Almond powder - 1 cup
8. Butter or olive oil (optional) - 2tbsp (almond powder works in place of oil)
9. Elaichi powder or Vanilla essence - 2tsps
10. Roasted and crushed almonds - 4tbsps
11. Apple Cider vinegar or lemon juice - 1tsp
    

Process:

• Mix the flour, sugar, cocoa powder and salt in a bowl
• Pour in water, vegetable oil, almond powder, elaichi( cardamom) powder and crushed almonds and mix until a;ll the ingredients have mixed in well.
• Spread evenly in a 9x13 inch baking pan. (or any pan of your choice)
• Bake for 35 to 40 minutes at 300 (I use the preheat time as well to save energy)
• It is done if the top is well set and doesn't look shiny 
• Use an fork to check and if it comes out clean, you are done
• Take it out of the oven and cut them into squares or shapes of your choice (use a pizza cutter rather than a knife)
• Let cool for at least 10 minutes

....chewy dark chocolate almond brownies up for grabs...

Wishing a Happy New year 2010.... :)

Trivia:
Traditional brownies do not have baking soda (leavening agents) . It is said that brownies were an invention of a forgetful chef...who missed adding the baking soda to the cake batter. Absence of  baking powder/soda is what makes brownies chewy and different from a fluffed up chocolate cake...Skipping it makes the brownie more chewy and gooey from with in :)..Chefs and bakers have always said that adding soda to the batter makes a chocolate cake and not a brownie :)