If you’re looking at the title and thinking “I wonder what’s special about this recipe”, the readers who are waiting for the Tips section are smirking even harder.
So what is so special about this brownie recipe?
No added fat.
That’s right. Not one gram. Neither butter nor oil. None.
So, then, what’s keeping these brownies moist and delicious? You’ll never guess what the secret ingredient is.
No really, I never thought it was possible either until a failed macaron recipe inspired me to turn a disaster into an EPIC win.
1/3 cup watermelon seeds (voila! The secret ingredient!)
1/2 cup sugar + 1 tbsp sugar
1/2 cup flour
4 tbsp cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
3 eggs separated (egg sizes change as per where you live and what kind of chickens have laid them, I used regular, small chicken eggs)
1 tsp vanilla essence
2 tbsp milk
1 tsp orange zest (optional)
pinch of salt (optional)
- Preheat your oven at 180 degrees. While your oven starts warming up, mix all the dry ingredients except the sugar and seeds.
- Separate your eggs and transfer the egg whites into a mixing bowl. Using your electric mixer (because I guarantee your arm falling off like the tail of a lizard being attacked if you try to attempt this without one), beat the egg whites until they form stiff peaks, gently adding the tablespoon of sugar a little by little as you whip them. If you can turn the bowl over your head without being drenched in whipped egg whites, you’re good to go. Another, less amusing and much simpler way of checking if your egg whites are whipped enough, is to gently prod and lift the whipped whites; if they hold stiff pointed peaks, like the top of a soft ice cream, you’re done.
- Meanwhile, get your seeds toasting in the oven for about 10 minutes until they turn light brown.
- Once your seeds are ready and cooled, blitz them in a grinder together with the rest of the sugar until powdered finely.
- Using your spatula, fold in the sugar-seed flour with the egg whites and gradually add the rest of the dry ingredients, alternating with the egg yolks.
- Add the essence, salt, zest and milk until the batter becomes smooth and transfer it to the baking tray.
- Bake for 30 minutes at 180 degrees. And voila!
An extra dimension to these brownies can be given with the addition of some toasted cashews and rum-soaked raisins. Add them in with your dry ingredients when mixing.
Want to make them even more special? Dunk every sinfully good bite in chocolate buttercream. It’s too close to Christmas to get on the naughty list. Besides, isn’t Christmas all about forgiveness and indulgence? 😉
If in case you want to experiment with other meanings of “special”, substitute the seeds with regular butter and melt it down along with your questionable ingredients. Don’t forget to strain.