Monday requires all kinds of motivation, especially the one with a lot of chocolatey goodness. And that’s why I am here with my eggless chocolate brownie recipe! So by now it is well known how I am going eggless when it comes to baking. Eggless cakes work like a charm but there was one issue with baking an egg-less brownie. I have tried many concoctions and everything feel like an extension of a chocolate cake, nothing like a brownie. My go to fail proof fudgy brownie recipe has eggs, so I had been on a mission to find an eggless brownie recipe.
Recently, I had tremendous success making eggless brownies and I just had to share. In fact, I was waiting to share it here. Not to mention that I get to show off a perfect chocolate crust on the brownie that is so chocolatey and rich!
Like my eggless black forest cake, this eggless brownie recipe is going to surprise a few people for the ingredients I have used. But these are perfect egg replacers, without leaving an odd after taste – so it works for me. We enjoyed this batch and the couple of other batches I had to make (on popular demand) with vanilla ice cream. Nothing like a warm brownie with a big scoop of creamy vanilla ice cream!
To make Eggless Chocolate Brownies
What I used –
- All Purpose Flour, 1 cup
- Powdered Sugar, 3/4 cup
- Butter, 1/3 cup (at room temp)
- Cocoa Powder, 1/3 cup (I used Cadbury’s)
- Thick Curd/Plain Yogurt, 1/2 cup
- Dark Cooking Chocolate, 1/3 cup
- Baking Powder, 1.5 tsp
- Salt, a pinch
- Vanilla Essence, 1 tsp
- Water, 3/4 cup (or little less)
Prep Work –
1. Finely chop the dark chocolate and set aside.
2. Pre-heat the oven at 180°C for atleast 10 mins. Line the baking tray with butter paper or grease it with butter.
How I made –
1. In a bowl, sift together all-purpose flour, cocoa powder, powdered sugar, a pinch of salt and baking powder.
2. In another bowl, cream the butter and curd together along with vanilla essence. Add the dry ingredient mix.
3. Add water and gently fold the dry ingredients with the wet ingredients. Add the grated/chopped dark chocolate and fold it in.
4. Pour the brownie batter into the baking tray and tap it gently to avoid any air bubbles. Set it in the oven at 160°C for 35 mins or until a tester inserted comes out clean. Remove from oven and let it cool down. Invert onto a plate and cut equal squares.
5. Serve hot or cold with a scoop of vanilla ice cream.
- Oven settings differ for different makes of ovens. Keep a close eye on the brownies while baking.
- Bake the brownies on low temperature for 35-40 mins to get a good crust on top.
- Adjust the amount of water as per needed. For the quantities I used, it had to use ¾ cup of water. The brownie batter has to be thick so adjust accordingly.
- Store the brownies in the fridge for longer shelf life and reheat it in microwave just before serving.