Chef Hasti

EGGLESS CHOCOLATE BROWNIE- CAKEY AND MOIST

Baking the perfect eggless chocolate brownie can be the easiest and the most difficult thing to do. Confused ? Well thats simply because a good brownie is different for different people ! It can be  fudgy, chewy,soft, crispy, cakey and a myriad of other textures in between. One may prefer it with chocolate chips or topped with various nuts or with a hint of coffee,

the list of combinations can go on and on.
Traditionally brownies dont rely too heavily on the chemical leavening  provided by baking powder and soda bi carb but since this is an EGGLESS recipe I have used both albeit  lesser than what I would’ve used for a sponge cake or teacake recipe. A lot of different egg substitutes can be used like curd, flax seed paste, bananas, aquafaba, condensed milk,etc.
I have dabbled and experimented with most of them! Some results were really good while some were just plain duds. l have used curd as a substitute here. The combination of chocolate and cocoa powder makes for a very intense tasting brownie . The butter lends its amazing flavour while the oil keeps it moist.This recipe is the one I prefer when I have no time on hand to prep or fuss over what to make. Almost every ingredient  is already stocked in my pantry and the resulting brownies are very  versatile at the same time everything I want my brownie to be- chocolatey, dense and comforting.
This recipe yields a very dense eggless chocolate brownie but cakey and moist brownie. Its a one bowl recipe that is really easy to put together and always yields a consistent result. Ive added some chopped walnuts and chocochips as topping, you can skip them if you so prefer or slather a layer of ganache on top for that extra chocolatey kick.
EGGLESS CHOCOLATE BROWNIE- CAKEY AND MOIST
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
25 min
Prep Time
10 min
Cook Time
25 min
Ingredients
  1. Milk Chocolate- 110gms
  2. Oil- 15ml or 1 Tbsp
  3. Butter- 70gms
  4. Curd-120 gms
  5. Sugar- 120 gms
  6. Cocoa powder- 12gms
  7. All purpose flour- 100gms
  8. Baking powder- 1/2tsp
  9. Soda bi carb- 1/4tsp
  10. Vanilla extract- 1tsp
  11. Chocochips- 25gms
  12. Walnuts- 25gms
Instructions
  1. Pre-heat the oven to 180 degree Celsius for 15-20 mins.
  2. In a bowl add the chocolate and the butter. Melt together in the microwave - keep stirring in 30 second bursts. You can also melt it over the double boiler .
  3. Add the sugar.
  4. Then add in curd, oil, vanilla, baking powder and soda bi carb. Mix well.
  5. Add in the flour and cocoa powder. Adjust the consistency with water.
  6. Grease a 7 inch baking pan with some oil or melted melted butter and dust it with cocoa powder. You can also line the pan with parchment paper.
  7. Bake for 25-28 mins. Baking time varies from oven to oven. Check by inserting a toothpick in
  8. the centre after 25 mins. Slightly liquid batter with a few crumbs should stick to it when pulled out.
  9. Chill this in the fridge for 2-3 hours. Then cut and serve.
Chef Hasti https://www.chefhasti.com/
To view the detailed video recipe of eggless chocolate brownie in hindi : To view the detailed video recipe of eggless chocolate brownie in english :

 

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *