EGG-LESS CHOCOLATE BROWNIE RECIPE-WITH VIDEO

EGG-LESS CHOCOLATE BROWNIE RECIPE

I have tried few brownie recipes before but somehow not satisfied. This egg less version of walnut brownie recipe satisfied me both in texture and taste. It is really a yummy brownie that you can serve along with evening tea or coffee, or even as dessert topped with a scoop of ice-cream of your choice.

As it is in between of cakey and fudge texture we liked it most and definitely it is a keeper recipe.

Actually I had some unsweetened cooking chocolates in hand, so used that to make this brownie. I referred the egg less brownie recipe in Gayathris cookspot,but modified some ingredients and measurements.

OK, now coming to the recipe.
VIDEO RECIPE:

EGG-LESS CHOCOLATE BROWNIES

RECIPE TYPE: DESSERT | CUISINE: CONTINENTAL |

YIELDS: 10 TO 12 PIECES|PREPARATION TIME: 15 MIN | COOKING TIME: 35 TO 40 MIN

                   

                                                                                    

METHOD:

Preheat the oven for 10 minutes @ 180 ° C. Grease an 8” baking tin using oil and sprinkle some flour on the pan, or line it with a parchment paper.

Mix the baking soda and flour together and keep aside.

In a bowl add the chopped chocolate and butter and heat in double boiler method.

Double boiler method:

Take water in a bowl and allow it to boil. On the top place another bowl and add the chocolates and butter and stir continuously till the chocolates gets melt completely. Take care that the bowl should not touch the water level.

Once the chocolate and butter gets melted completely, add the cocoa powder and vanilla essence and mix.

Add the curd, half of the milk and sugar and mix well.

Sieve the flour and soda mixture to the wet mixture. Mix well.Then add the remaining milk and mix.

Pour into the prepared pan and sprinkle some chopped walnuts on the top and press slightly.

Bake until the inserted toothpick  comes out clean or comes with little crumbs.

For me it took 35 minutes to get it done. But baking time may vary on the oven. So check after 30 minutes.

Invert and Cool down in a wire rack. After completely cooled down remove the parchment paper (if used) and cut into pieces.

Serve with tea/coffee or with a scoop of any ice-cream on the top as dessert.

NOTES:

• You can replace the unsweetened chocolate with semi sweet chocolate chips.
• You can use sour cream instead of curd.
• Actually original recipe called for ¼ cup milk only, but I felt my final mixture is too thick because of my thick curd, so I have added ¼ cup more milk. So the additional ¼ cup milk is purely optional.
• You can use any nuts individually or mixed on the top.
• Cool the cake completely before cut into pieces to get neat and clean pieces.

Do try this recipe and please don’t forget to give your feedback in comments.

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