Eggless Chocolate Brownie Recipe with step by step pictures
What is Eggless Chocolate Brownie?
Eggless chocolate brownie is a delicious and fudgy brownie. It has the chunks of chococlate and walnuts for the bite. It is an absolute treat for the chocolate lovers. Eggless chocolate brownie recipe that uses the double boiler technique. Do try this recipe as it is a recipe for
- Eggless brownie
- Chocolaty fugy brownie
Let’s talk about the ingredients for Eggless Chocolate Brownie Recipe
Eggless chocolate brownie calls for the basic ingredients required for baking. This recipe uses cocoa powder for giving chocolaty flavour to the brownie. Since no eggs have been used, yogurt has been used instead. The extra add ons i.e chocolate chunks and walnuts are optional but highly recommended.
Eggless Chocolate Brownie Recipe
|Prep time||5 minutes|
|Cook time||23-30 minutes|
|Total time||35 minutes|
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 (dahi)
- 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
- ¾ cups chopped walnuts
- ½ cup chocolate chips or chocolate chunks
- 2 teaspoon all-purpose flour
How to make Eggless Chocolate Brownie
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.
2. Sieve dry ingredients
Place a sieve on a large bowl. Sift 98 g all purpose flour. Add 1 tsp baking powder.
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.
4. Add cocoa powder and sugar
Add 45 g unsweetened cocoa powder and 223 g powdered sugar. Stir to incorporate everything
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
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
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. Soplease be careful.
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. Serve it hot with some vanilla ice cream.
- You can add chocolate chips instead of chocolate chunks.
- You can add nuts of your choice.
- Make sure to check the brownie after 23 minutes mark. Do not over-bake the brownie otherwise it will lose its texture.