As a frequent traveller who enjoys eating homemade food, all my recipes are travel-friendly, that means:
This recipe was contributed by the amazing'Theng Tyng Follow her on Instagram at @thengtynggoh
- The ingredients used can be easily obtained, otherwise easily replaced by something else from your local grocery store.
- The amounts of the ingredients used are estimated and should be modified to personal preference.
- I love dark chocolate, ideally, I would have used 100% cacao but it did not make sense to buy the entire pack of cacao for this so I used 86% cacao dark chocolate instead as it was the highest % cacao chocolate I could find.
- Nuzest’s protein can be used to thicken the texture of your brownie paste in case of too much dilution (in this case caused by my love for soy milk).
- Eggs can be used to either make your brownie more fudge-like (pastier) or more cake-like (fluffier). When more eggs are used, your brownie will turn out more cake-like. Also, the bake time is longer for cake-like brownie.
- Eggs can be replaced with an egg substitute/replacer for vegans.
This recipe was contributed by the amazing'Theng Tyng Follow her on Instagram at @thengtynggoh
