Description
Traditional Non-Fudge Ghee Brownies are a perfect treat for holidays and tea parties. Made with ghee and cocoa powder instead of butter and chocolate blocks.
Ingredients
- 2-½ cups Ghee
- 2-½ cups Powder Sugar
- 7 whole Eggs
- 1 cup Cocoa Powder, Unsweetened
- 2 cups All-purpose Flour
- 1 pinch Baking Soda
- 1 pinch Salt
- 3 teaspoons Baking Powder
Preparation
Leave ghee in the refrigerator for 10 minutes. It needs to be firm, not at room temperature.
Preheat oven to 325ºF. Coat an 11x7x2 baking pan with nonstick spray or oil then line with parchment paper.
When ghee is ready, transfer to a mixing bowl and cream with a handheld or stand mixer. Add sugar and beat well. Add eggs, one at a time, and keep mixing/beating until well-combined.
Add cocoa powder, beat well. Add flour, baking soda, salt and baking powder. Mix well.
Pour prepared batter into the baking pan. Bake 30–35 minutes until done, being careful to check for doneness close to the end of the baking time. Note that if you over-bake it, it will no longer be moist and the brownies lose their texture.
