Friday, August 14, 2009

Whole Wheat Pineapple Brownies with a Nutty crust

These are the same mango brownies,which I made with few changes.First I made them fully wheatish -using whole wheat flour and white whole wheat flour.Also I replaced the water + mango puree with pineapple + yogurt combo.Also I added a nutty crust -a la German Chocolate cake which is layered and has a gooey coconut pecan crust.Now,German chocolate cake is NOT from Germany but it is made from Chocolate from Baker's Company (currently Kraft Foods)owned originally by Samuel German,an Englishman. Mine is neither English nor German but I used the same concept using coconut and walnut and brownsugar as I had seen from here.

Ingredients:
Dry Mix:
Whole Wheat Flour: 2/3 cup
White Whole Wheat Flour: 1/3 cup
Cocoa Powder: 2 tbsp
Fresh Coconut flakes: 2-4 tbsp
Sugar: 1 cup
Baking Powder: 1/2 tsp
Salt: 1/2 tsp


WetMix:
Pineapple Yogurt: 3/4 cup - 1 cup

Topping:
Fresh coconut: 1/4 cup
Walnuts :chopped : 1/4 cup
BrownSugar: 2-4 tbsp
Vegetable/Canola Oil: 1 tbsp

Preparation:

Topping: Mix all the ingredients of topping and keep aside.


Wet Mix: I pureed few pineapple pieces equivalent to 2-3 rings with 1/2 cup thick yogurt and 2-3 tbsp water and obtained 3/4 cup.You can increase the pineapple pieces and reduce the yogurt /water or viceversa as per your taste.You can also add storebought pineapple yoghurt which if sweetened you can adjust the sugar in the dry mix.I used full 1 cup sugar in the dry mix as the pineapple yoghurt unsweetened combo is slightly tart.I opted for the nutty crust to balance the tartness as well.Also yoghurt being a rising agent fits well here as whole wheat requires little more pushing and prodding to rise and simply increasing the baking powder may leave you with a bitter aftertaste.If more wet mix is needed you can simply add plain normal yoghurt.

Dry Mix: In a big bowl mix all the dry items.


Brownies: Add the wet mix to the dry mix and whisk together to form a smooth batter.Pour this into an appropriate baking dish,I used square baking pan.Sprinkle the topping mix on the batter.

Bake in a preheated oven at 350F for 25-30 minutes or more until the the tester comes out clean.Start checking from 22 minutes onwards though,the topping may start browning .Mine was ready in 25 minutes itself ,so make sure the cake does not burn.

Cool completely and serve by cutting into squares.I got medium size 16 squares.The brownies were tasty but slightly on the heavier side because fruit puree and wheat has been used.The topping was crisp and there was no tartness of the pineapple in the slice just a slight crunch of coconut.They were sticky brownies I felt,but as time went by they sort of set.So cool completely or chill in the fridge before slicing and serving.

HEARTY THANKS TO ALL THOSE WHO WISHED ME ON MY B'DAY.I CERTAINLY TURNED OLDER,AND NOT WISER,BUT YOUR WISHES MADE MY DAY AND MADE ME FEEL SPECIAL.

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