Fudgy Eggless Brownies

1: In a double boiler or microwave, melt the butter and sugar. Do not overheat.

2: Add the cocoa powder and mix well.

3: In another bowl, combine the sugar, vanilla, curd, and espresso. Whisk until the sugar dissolves.

4: Combine the curd-sugar mixture with the chocolate mixture and mix.

5: Sift in the maida, cornstarch, and salt.

6: Gently combine by folding, do not over-mix. Add the walnuts at the end.

7: Pour this batter into a square tin lined with parchment paper and level the top.

8: Rest on the counter for 10 mins, undisturbed.

9: Bake in a preheated oven at 180°C for 15 mins with the top and bottom heat, switch off the top rod, and bake further for 10-15 mins.

10: Cool for at least 1 hour before de-molding and cutting.

11: Serve as is or reheat in a microwave for 10-15 secs and serve with vanilla ice cream.