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
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.
1. Preparation : 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.
Tips: 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
7. Bake : 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
Tips: 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.
PREP TIME 15 minutes
COOK TIME 23-30 minutes
TOTAL TIME 45 minutes
Optional add on:
Collect and weigh the ingredients.
Tip: With baking recipes I always do and insist weighing the ingredients instead of measuring them.
Pre-heat the oven to 180°C (160°C in case of a fan or convection oven).
Prepare an 8” square baking pan.
Tip: Be careful about the size of baking pan. A wrong size can do blunders… yes! You can check on the internet for substituting the pan size.
Toss chocolate chunks and walnuts with 2 tsp all purpose flour.
Tip: Tossing the nuts etc with flour ensures that they don’t settle to the bottom while baking.
Place a sieve on a large bowl. Sift 98g all purpose flour. Add 1 tsp baking powder.
Heat 2-3 inch water in a sauce pan. Once the water simmers, place a heat proof 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: It is very important the butter doesn’t break. To ensure that add 1 tbsp cold butter at a time. Make sure the butter is cold.
Add 45 g unsweetened cocoa powder and 223 g powdered sugar. Stir to incorporate everything.
Take the bowl off the sauce pan. 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.
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.
Tip: Do not over-mix.
Pour the brownie batter into 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? I am not a big fan of toothpick test for my baked items. And here the toothpick test doesn’t work at all because if the inserted toothpick comes out clean, it means you have over baked the brownies. There should not be any liquid batter on the toothpick. A few crumbs means the brownies are done.
Tip: DO NOT OVER-BAKE!! I believe fudgy brownie is all about taking them out of the oven at the right time. SO please be careful.
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. I prefer to leave them on the kitchen counter over-night to cool completely. If you can’t wait that long, refrigerate them for 2-3 hours before cutting into pieces.
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