Eggless Brownies / Eggless Chocolate Brownies
Eggless Brownie / Eggless Chocolate Brownies
Eggless Brownies are deliciously chocolatey with a soft crumb that just melts in your mouth. The nuts compliment the chocolate and provide just the right amount of crunchiness. If you are searching for rich, decadent Eggless brownies, this is a must try recipe. It has simple ingredients and is quite easy to prepare. Topped with roasted dry fruits and ice cream, (slurp!!) it makes the best dessert to end a wonderful dinner! Couldn’t resist sharing this recipe with you all, although, it is just three weeks into January and most of you are still determined to eat healthy and follow a strict diet. So, I will definitely try to get a healthy recipe for you, to make up for the temptation! 😊
Can anyone get enough of chocolate dessert? Be it Chocolate Biscuit pudding, moist Black forest cake, Creamy Chocolate Orange cake, chocolate dipped Doughnuts or chocolate mousse, you never get tired of extra servings. I have even read that chocolate is therapeutic, but don’t recollect it enough to pen it down now. Anyways, these eggless brownies are perfect for snack parties or as dessert. My other brownie recipes are fudgy and denser, but these eggless brownies were much lighter and cakelike and tasted fantastic with ice-cream.
I have added walnuts and cashew nuts in the brownie mix to make it more appealing and crunchy. You may add Pecan, Macadamia nuts or almond flakes as per your taste. I toasted them slightly before mixing them and it tasted awesome. Do check out my other wonderful dessert recipes like Apple Biscuit Crunch, Trifle delight, Double ka Meeta, Pineapple pudding, Gulab Jamuns etc.
Try this fantastic and divinely tasty Egg-less Chocolate brownies and give your loved ones a fantastic chocolate treat. Garnish your warm brownies with roasted dry fruits, top with Vanilla Ice cream and drizzle warm Chocolate sauce for a theater effect and you will be rewarded with chocolate smeared kisses! Enjoy!
Ingredients for Eggless Brownies:
|Flour/ Maida||: 150 gms (1 cup Approx.)|
|Demerara Sugar/ Brown Sugar||: 200 gms (1 cup)|
|Butter||: 100 gms|
|Dark Chocolate (unsweetened)||: 100 gms|
|Vanilla Essence||: 1 tsp|
|Milk||: ½ cup|
|Walnuts chopped||: 3 tbsp|
|Cashew Nuts||: 3 tbsp|
|Baking Powder||: ¾ tsp|
Ingredients for Chocolate sauce and toppings:
|Sugar||: ¾ cup|
|Cocoa powder||: ¼ cup|
|Butter||: 2 tsp|
|Flour||: 1 tbsp|
|Milk||: 1 cup|
|Vanilla Essence||: ½ tsp|
|Walnuts, Raisins and cashewnuts||: for topping|
|Butter for roasting||: 1 tbsp|
|Vanilla Ice cream||: as required|
Grease a 8” square tin or rectangle tin and line it with butter paper. Again, grease and keep ready. Cut the dark chcoclate into pieces and mix with butter. Melt in microwave or double boiler. Mix well to remove lumps if any. Stir in the milk and vanilla essence to make a smooth batter. Now, add the brown sugar (you may add normal powdered sugar also) and mix well.
Preheat the oven to 180oC. Sieve the flour and Baking Powder together three times. Toast the walnuts and cashew in microwave/ pan for two minutes. Chop into small pieces and mix with flour. Add these to the chocolate batter little by little and gently fold in.
Pour the batter to the greased tin and bake in the preheated oven for 25 – 30 minutes till the top part turns crusty or the inserted toothpick comes out with tiny crumbs. Do not overbake. Let it cool completely. Run a knife round the side of the brownie to loosen it. Cut into squares.
For preparing chocolate sauce, mix the milk, cocoa powder, flour, sugar, vanilla essence and bring to a boil. Add butter and simmer for 5 – 6 minutes, stirring continuously. Allow to cool. Heat a pan and add 1 tbsp butter. Roast the nuts and raisins till slightly brown. Arrange the brownie piece (warm in microwave) in the plate, sprinkle some roasted nuts and top it with a scoop of Vanilla Ice cream. Pour the warm chocolate sauce over the ice cream and serve immediately. Enjoy!
- Brown sugar or Demerara Sugar is used in this recipe. It enhances the flavour of eggless Brownies.
- Flour and baking powder should be mixed well. Sieve 3 times to release air bubbles.
- This brownie is light and airy unlike the denser and fudgy brownies. It is best served warm with Vanilla ice cream.
- I have used toasted walnuts and cashew nuts in this recipe. You may add pecan, macadamia nuts or almond flakes as per your liking.
- Use a spatula or wooden spoon to fold the flour to the chocolate batter to avoid over mixing. Overmixing will result in tough and hard brownies.
- Once the edges start to shrink away from the sides, your brownie should be ready to take out of the oven. Or insert a toothpick to check.
- Wait till the brownie is cooled completely before cutting.
- Add extra milk to the chocolate sauce if you want it thin. You may also use store bought chocolate sauce/ syrup.
- Serve warm with Ice cream, roasted nuts and warm chocolate sauce.
Hope you liked this Eggless Chocolate Brownie recipe. Enjoy with family and friends on special occasions. Please continue to support and encourage me by commenting below or by sharing to your friends using the links on the side. God Bless!!