Eggless Chocolate Brownie

Eggless chocolate brownie

Chocolate brownie commonly referred to as simply brownie, is a square shaped, baked, chocolate dessert. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density. They may include nuts, frosting, cream cheese, chocolate chips, or other ingredients.


A variation made with vanilla rather than chocolate in the batter is called a blonde brownie or blondie. The brownie was developed in the United States at the end of the 19th century and popularised in the U.S. and Canada during the first half of the 20th century.


Brownies are typically eaten by hand, often accompanied by milk, served warm with ice cream (a la mode), topped with whipped cream, or sprinkled with powdered sugar and fudge. In North America they are common lunchbox treats and also popular in restaurants and coffee houses.


Its name came from its dark brown colour. It tastes like a cross between a cake and a cookie. It is normally served cut into squares or rectangles. It can be eaten as a snack, or with ice cream or whipped cream as a dessert.


I started baking cakes and cookies at home, as my husband does not eat eggs and here we could not find any eggless cakes, brownies etc. These Eggless Brownies are amazingly delicious, fudgy brownies. My husband loved them so much, so do I.


Eggless chocolate brownies can be easily baked at home and taste super delicious. We bake brownies normally on some special occasions, to celebrate special days. This is a perfect dessert for the vegetarians.


These eggless chocolate brownies are moist, soft, delicious and a rich dessert. You can store these eggless chocolate brownies in an airtight container for up to 4 days at the room temperature and can enjoy whenever want to have them.

  Recipe Servings: 16
  Cooking time: 40 Minutes

Ingredients


  • All Purpose Flour (Maida) - 2 cups
  • Cocoa Powder - 1 cup
  • Sugar - 1 cup
  • Yogurt (Curd/Dahi) - 1 cup
  • Unsalted Butter (melted) - 150 grams
  • Vegetable Oil - 2 tbsp
  • Vanilla Extract - 1 tsp
  • Baking Soda - 1 tsp
  • Salt - 1/2 tsp
  • Walnuts (crushed) - 1/2 cup
  • Water - 1 cup
  • Vinegar - 1 tsp
  • Powdered Sugar (for garnishing) - as required

Preparation

  • Preheat the oven to 180° C or 350° F for 10 minutes.


  • Line a rectangular baking pan or a baking mould (9"x13") with a parchment paper and lightly spray with baking spray. Keep it aside for later use. You may use baking pan having different dimensions, in that case the pieces/serving of brownies will vary.


  • Take a microwave safe bowl and add butter and sugar into it. Microwave it for 30 seconds, then take it out from the microwave and stir with a whisk. Repeat this process for 2-3 more times until the mixture looks glossy and the butter is completely melted. Let the mixture to cool slightly.


  • Now add vegetable oil, yogurt and vanilla extract into it and mix until well incorporated.


  • Then add in cocoa powder and continue mixing until everything gets completely incorporated.


  • Then add all purpose flour (maida), salt and baking soda into the mixture and mix until combined properly.


  • Now add water, some crushed walnuts and vinegar. Mix again until combined. Keep in mind not to over-mix the batter.


  • Pour this brownie mixture into the already prepared baking pan. You may sprinkle some crushed walnuts on the top of the brownie mixture.


  • Bake it for 35-40 minutes, or until set. To check if it is done, insert a toothpick in centre and if it comes out with just a few moist crumbs, it's done.


  • Once done, cool the brownies in the pan completely before inverting them onto a metal rack. Make sure to cool them completely before cutting.


  • Use a large serrated knife to cut the brownies in the desired size. You may cut them in squares or rectangles.


  • Sprinkle some powdered sugar on the brownies.


  • You can store the brownies in an airtight container at room temperature for up to 4 days.


  • Enjoy yummy brownies with your loved ones.
CAL Badge