Sunday, May 6, 2018

Eggless Brownies

Classic Chocolate brownies are something that don't need any introduction. These are liked by people of almost every age group. As it is one of my favourite desserts too, I decided to share Eggless Brownie recipe on completion of 3 years of this blog "Kuch Pak Raha Hai"!! :) :) 

Generally people have their own preferences when it comes to brownie. There are generally three varieties of it- fudgy, cakey and chewy. I personally like my brownies to be on fudgier side with a scoop of vanilla ice-cream and chocolate sauce drizzle on a hot sizzling plate!! In this post I am going to share the eggless version of fudgy chocolate brownies with shiny crackly top. Many people often compliment me on this blog that the recipes shared here are really quick and the step-by-step explanation along with the pic makes them easy too!! Keeping the same momentum and intent, I have tried to keep this brownie recipe simple, keeping the steps to minimum without compromising on the taste and texture.
The brownie recipe is adapted from my mother's brownie recipe. After making few changes and some random trials, I have zeroed down on this no-fail recipe which is perfect for an eggless version of fudgy brownie. I have topped these brownies with chopped nuts- cashews and almonds. You can use walnuts or even chocolate chips also.

Just a few points before you actually move onto the recipe:

  • I have used 8"inches square aluminum tin for making these brownies. If you want the brownies to be of lesser height use a tin with slightly grater dimension.
  • Unsalted butter has been used in the recipe. If you are using salted butter please skip the salt from the recipe.
  • I have melted and used regular milk chocolate in this recipe, which already has some sugar in it. If you are using unsweetened chocolate bar then please increase the quantity of sugar as per your taste.
  • Please note the brownie has been baked initially on a higher temperature for initial 10 minutes and on lower temperature for remaining time. 
  • The butter should be on room temperature when you start whisking it. Do not let the butter melt completely.

Hope you would like this Eggless Fudgy Brownie recipe!! :D 

List of Ingredients:

  • All Purpose Flour (Maida) - 1 cup + 2 tbsp
  • Unsweetened Cocoa powder - 1/4 cup + 2 tbsp
  • Baking Soda- 3/4 tsp
  • Salt- 1/8 tsp
  • Instant coffee powder-1/2 tsp
  • Unsalted Butter- 40 grams
  • Sugar - 3/4 cup
  • Milk- 1cup
  • Chopped Milk Chocolate-100 grams
  • Vinegar-1 tsp
  • Cooking Oil-2 tbsp (Sunflower/Olive)
  • Vanilla Essence- 1/2 tsp
  • Chopped Nuts- 1/2 cup (For garnishing)

Steps To Prepare:

Sieve together all purpose flour (maida), cocoa powder, baking soda, salt and instant coffee powder. These are all the dry ingredients of our recipe. Sieving is an important step as it helps in the aeration and uniform distribution of baking soda in the flour. Keep it aside.

Bring the butter at room temperature. Add sugar to it. Whisk it till the mixture is light and fluffy. Keep it aside.

Warm the milk in a heavy bottomed pan. Please do not boil it. Add chopped chocolate to it. Leave it in milk for a minute. Mix it with help of spatula so that chocolate is completely dissolved in milk. Add vinegar, oil and vanilla essence to it. Stir gently. Keep it aside.

Set the oven for preheating at 180 degrees Celsius. By the time you will complete the other steps oven will get preheated. 

Line the brownie tin with a parchment butter and rub some oil over it. I have used 8 inches square tin. If you want lesser height for your brownies, you can take 9 inches tin.

Add the whisked butter and sugar to the mixture prepared in step 3. Be gentle with the strokes. Do not mix too much. These are the wet ingredients of our recipe.

Add the dry ingredients (kept aside in step 1) to the above mixture gradually. Just fold them in to the wet ingredients so that an even batter with no lumps is formed.

Pour the batter into cake tin. Pat it gently on kitchen counter so that all air bubbles are removed. Top it with chopped nuts. You can use almonds, cashews or walnuts for it.

Bake the brownie for 180 degrees Celsius for initial 10 minutes, then lower the temperature to 150 degrees Celsius for another 20 minutes. Check the centre of brownie with a toothpick after 20 minutes. If the tip of tooth pick comes out with some wet batter, bake the brownie for another 5 minutes. If the tip comes up with some crumbs it is done. We don't want the toothpick to come completely clean as that would mean our brownie being dry and over baked!!

Serve this delicious fudgy brownie with a scoop of vanilla ice cream or as it is!! :)


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