Raksha Bandhan is here. A festival for celebrating the love between siblings. The common tradition associated with this occasion is the sister tying Rakhi on her brother’s hand and the brother on his part gifts his beloved sister something precious. Sister usually likes to prepare sweets, especially for this occasion a night before the celebration.
Loaded with M&M and delicious chocolate brownie is a perfect way to celebrate Raksha Bandhan. Perfectly crunchy and flaky on the top and with a soft and chewy center, these M&M Brownies are easy to make. This chocolate brownie is not only egg-free but also contains no all-purpose flour or maida and uses oil instead of butter. The best part about this brownie is how moist it is. The Oats make this brownie soft and flavorful. I used whole wheat flour instead of maida or all-purpose flour to give it more nutritional value.
Oats are commonly eaten for breakfast as oatmeal, which is made by boiling oats in water or milk. Oatmeal is often referred to as porridge. Oats are loaded with dietary fiber and have a range of healthy cholesterol-lowering properties. Oats are hailed as one of the easiest to use ingredients. I already shared how to make homemade oats flour with quick-cooking oats. I used oat flour in baking, dosa, in making sabzi or curry as well. Give a try to this chocolate cake.
Wheat wheat flour – 1 cup
Homemade oats flour – 1/2 cup
Brown sugar – 1/2 cup
Cocoa powder – 1/4 cup
Baking soda – 1 tsp
Oil – 1/4 cup
Greek yogurt – 1 cup
M&M – 3/4 cup
Chocolate sprinkles – 1/4 cup
- Dry ingredients : Shift whole wheat flour, oats flour, cocoa powder, baking soda. Keep it aside.
- Wet ingredients: In a grinder add brown sugar, curd, oil, mix until smooth.
- Mix both dry and wet mixtures together.
- Put prepared batter into a greased square pan. Tab the pan on a countertop to release any large air bubbles.
- Add sprinkle M&M and chocolate sprinkles over batter and with help of spatula press them gently.
- Put the pan into the preheated wok and bake it for 1 hour.
- When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set them on a rack set over a tray or sheet pan.
- Allow the cake to cool completely before slicing and enjoy.
- Baking time may vary.
- Brown sugar can be replaced by white sugar.
- If cake batter looks dry, add 2- 4 tbsp of milk.
- If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
HOW TO BAKE THE CAKE IN KADAI (WOK)
In a heavy bottom kadai add a cup of salt or sand. Place a steel stand in a wok. Cover and preheat the kadai on high heat for about 8 minutes. (Adding salt at the bottom ensures that the kadai doesn’t burn. Heavy bottom kadai acts as oven and ensures even cooking from all sides). I never used salt in my baking because I use a heavy bottom kadai (Prestige Brand) and I am baking for the past 2 years in the same kadai. It works perfectly fine. But, it depends on the brand, quality of the kadai.
After 8 minutes, lower the heat and put baking tin in a kadai. Cover a lid and bake bread for 60 minutes. After 60 minutes check cake with a knife, if the mixture does not stick, it means the bread is done. If batter still sticks to knife then again bread for another 10 minutes.
Categories: Cooker Cake