Eggless Wheat Flour Chocolate Brownies

What is a Brownie?
Brownies are considered a bar cookie and are a cross between a cake and a cookie. They are made with tons of chocolate, and sometimes with nuts or other additions.Brownies come in a variety of forms. They are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients. A variation that is made with brown sugar and no chocolate is called a blondie.


Origin
The brownie was born in the U.S.A .Its easy to see that the brownie got its name from its dark brown color.
But the origin is shrouded in myth.There are many stories about the origin.
1.A chef mistakenly added melted chocolate to a batch of biscuits.
2.A cook was making a cake but didn't have enough flour.
3.A housewife who was making a chocolate cake forgot to add baking powder.
4.A chef at Chicago's Palmer House Hotel created the confection after Bertha Palmer requested a dessert for ladies attending the fair; it should be, she said, smaller than a piece of cake, though still retaining cake-like characteristics and easily eaten from boxed lunches. 
The Actual inventor will never be known, but do you know whats the difference between a cake and a brownie.


Difference between a Brownie and a cake
1.Ingredients:
a)While almost every cake recipe calls for the basic ingredients of baking powder and baking soda, most brownie recipes do not. 
b)Cake recipes also call for about twice the amount of flour than brownies and a significantly less amount cocoa. 
2.Texture and Taste:
a)Brownies are often described as having chewy or cookie-like consistencies and bake very flat and dense with a crackled top. Whereas the best cakes are prided on being as light and fluffy as possible, with a smooth, even top that is usually covered with frosting.
b) Brownies are also considered to have a more intense chocolate flavor than their contender the chocolate cake, not only because of the way they bake, but because their recipes usually call for more cocoa.

Ingredients
Butter, Unsalted - 1 cup
Light Brown Sugar - 2 cups
Dutch Processed Cocoa - 3/4th cup
Salt - 1tsp
Baking Powder - 1tsp
Espresso powder or coffee powder mixed in few drops water - 1 tsp (optional)
Vanilla extract - 1 tbsp
Whole Wheat Flour - 1 1/2 cups
Curd - 1 cup
Semisweet chocolate chips - 2 cups

Method
1.Preheat oven to 180C. Lightly grease a 9" x 13" pan and line the pan with parchment paper if desired.
2. In a microwave-safe bowl melt the butter.You can also use a saucepan over low heat.Then add the sugar and stir to combine.

3. Take the mixture back to the microwave (or stove) briefly just till it's hot  but not boiling and stir it briefly to recombine a bit. Heating this mixture a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies.
4. Now stir in cocoa,baking powder,coffee powder and vanilla.
5. Add the curd,stirring till smooth.
6. Then add the flour and chips, again stirring till smooth. Transfer the batter into the baking pan.
7. Bake the brownies for 30 minutes, until a  sharp knife poked into the center reveals wet crumbs, but not raw batter. Remove them from the oven, and cool completely on a rack.
8. You can cut it now or let sit it overnight before cutting and serving.This gives the bran a chance to soften and become "invisible" in your mouth.

Brownie Techniques
1.A crust on top depends on how much you beat the batter after the eggs or curd is added. The more you beat, the more crust you get. If you beat vigorously with a mixer, you can get a dramatic crust.
2.Most brownies are baked at 325°F/163°C to 350°F/177°C to get crisp outside and gooey inside.
3.Wrap complete cooled brownies well and refrigerate or leave at room temperature overnight and, then, place them on a cutting board and cut into individual pieces.