EGGLESS CHOCOLATE BROWNIE

Eggless Chocolate Brownie Recipe | Eggless Brownie using Cocoa Powder

EGGLESS CHOCOLATE BROWNIE RECIPE WITH STEP BY STEP PICTURE                                                                                                                                                                                                                                                 Eggless Chocolate Brownie Recipe is a chocolaty and nutty brownie with gooey texture. The recipe uses cocoa powder instead of melting chocolate. The recipe uses double boiler method  It is tricky and the brownie might go wrong if you go a little wrong at any point. So carefully follow the recipe of Eggless Chocolate Brownie Recipe. I have mentioned the necessary tips and cautions in the recipe.

EGGLESS CHOCOLATE BROWNIE

Absolutely chocolaty and fudgy treat – EGGLESS CHOCOLATE BROWNIE RECIPE

Eggless Chocolate Brownie Recipe

Ingredients for Eggless Cocoa Brownie Recipe

  • ¾ cup or 98 g all purpose flour (maida)
  • ½ cup or 45 g unsweetened cocoa powder
  • ½ cup or 115 ml thick yogurt
  • 6 tbsp or 75 g cold butter
  • 1 tbsp oil
  • 1 ¾ cup or 223 g powdered sugar
  • 1 tsp baking powder
  • 1 tsp vanilla extract

Optional add-on

  • ¾ cups chopped walnuts
  • ½ cup chocolate chips or broken chocolate
  • 2 teaspoon all-purpose flour

How to make Eggless Chocolate Brownie

1. Preparation

Collect and weigh the ingredients. Pre-heat the oven to 180°C (160°C in case of a fan or convection oven). Prepare an 8” square baking pan. Toss chocolate chunks and walnuts with 2 tsp all-purpose flour.

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2. Sieve dry ingredients

Place a sieve on a large bowl. Sift 98 g all purpose flour. Add 1 tsp baking powder.

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3. Heat butter and oil in a double boiler

Heat 2-3 inch water in a saucepan. Once the water simmers, place a heatproof bowl over it such that the water doesn’t get in contact with the bowl. Add 1 tbsp oil. Add 75 g butter. Give a quick and vigorous stir for 10-20 seconds, until the butter is melted.

Important tip: Make sure the butter is cold.

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4. Add cocoa powder and sugar

Add 45 g unsweetened cocoa powder and 223 g powdered sugar. Stir to incorporate everything

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5. Add yogurt and vanilla

Take the bowl off the saucepan. Let it cool down till the mix is just lukewarm. Mix 1 tsp vanilla extract (I am using a vanilla pod) in 115 ml yogurt. Add the vanilla yogurt mix to cocoa butter mix, which should be lukewarm. Mix it till incorporated

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6. Add dry ingredients

Add the sifted flour and baking powder to the above butter cocoa yogurt mix. Add the chocolate chunks and nuts mix. Keep aside some for topping the brownies. Combine till well incorporated

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7. Bake

Pour the brownie batter into a lined baking pan. Top it with nuts and chocolate mix prepared earlier. Tap it once or twice to release the air bubbles. Bake at 180°C (160°C in case of a fan or convection oven) for 23-30 minutes. To check if the brownies are done, see if it has left the sides

Tip: DO NOT OVER-BAKE!! I believe fudgy brownie is all about taking them out of the oven at the right time. SO please be careful.

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8. Bon appétit

Once done, take the pan out of the oven and place it on a cooling rack. Let the brownies cool down completely before taking them out of the pan because brownies have resistant heat. They continue to bake even after taken out of the oven.  Once completely cool, cut them into pieces. You can also make Whole Wheat Orange Cake

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Suggestions:

Like brownies? Try eggless cakey brownie.                                                                                                                                  Like chocolate? Try eggless chocolate truffle cake.

 

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