Eggless Chocolate Brownies Recipe
These brownies are so easy to make and the best answer to your sugar cravings. Follow this Step-By-Step guide to make these delectable brownies at your home.
Servings Prep Time
4Portions 15Minutes
Cook Time
40Minutes
Servings Prep Time
4Portions 15Minutes
Cook Time
40Minutes
Ingredients
Instructions
  1. It would take around 10 to 15 minutes to make the brownie batter, therefore preheat the oven at 180° Degree for 10 Minutes.
  2. For preparing the brownie batter, to a mixing bowl add ½ Cup Oil & 1 Cup Melted Chocolate. Mix well till the oil and chocolate merge completely.
  3. After mixing well add ½ Cup Powdered Sugar. Mix well till the sugar dissolves in the mixture of chocolate & oil.
  4. After mixing sugar add ¼ Cup Cocoa Powder and mix to completely merge the powder in the mixture.
  5. After mixing the cocoa powder, add 1 Cup All Purpose Flour / Maida, 1 Tsp. Baking Powder & ½ Tsp. Baking Soda.
  6. Now mix well while adding small quantities of milk to attain the required consistency and till no lumps remain in the batter. Note that brownie batter is not flowy like the cake batter. It is a little thick. The batter should be a little thick and of sticky consistency. Check the video.
  7. Finally add 3/4 of the chocolate chunks to the brownie batter and mix well. Remaining chunks would be added just before baking. Our batter is ready.
  8. Place two butter or parchment papers in a square cake tin, crossing each other. This helps in easy demoulding. We have used two butter papers thus we have not greased the base of the tin before placing the butter paper.
  9. Using a brush, grease the walls and base of the tin with oil, after placing the butter paper.
  10. Pour the brownie batter into the tin. Using a spatula scrape every drop of the batter from the bowl walls into the tin.
  11. Tap the tin 3 to 4 times while holding the tin sides to level the batter and to release any air bubbles.
  12. Using a spatula evenly spread the batter and then tap the tin again from both sides.
  13. Now sprinkle the remaining chocolate chunks over the batter and press the chunks slightly with a spatula.
  14. After the oven is ready after preheating, place the cake tin in the preheated oven and bake at 180° Degree for approximately 40 minutes.
  15. After 40 Minutes the brownie cake is ready. Let it cool down for about 30 to 45 minutes before demoulding. Once it cools down, it will not crumble & can be cut easily & neatly cut into slices.
  16. Demould the cake by pulling the butter paper. After demoulding remove the butter paper.
  17. After demoulding, cut into desired size using a sharp knife.
  18. Serve with chocolate syrup, hot chocolate sauce or Vanilla Ice Cream.
Recipe Notes

Contact Chef: Payal Jethani

Tips:

  1. Note that brownie batter is not flowy like the cake batter. It is a little thick. The batter should be a little thick and of sticky consistency. Check the video.
  2. Let the brownie cake cool down for 30-45 minutes before demoulding. Once it cools down, it will not crumble & can be cut easily & neatly cut into slices.

Goes well with: Serve with chocolate syrup, hot chocolate sauce or Vanilla Ice Cream.