May 9, 2013

Eggless Brownies - Eggless Chocolate Brownie Recipe

I like brownies no matter what texture or form they come in. I've tried them all - chewy, cake-y, sponge-y, moist, dense, light, you name it. One of my favourite kinds to make at home is the softer cake-like brownies. I usually use my easy basic brownie recipe with different variations when I bake brownies at home but a couple of months back, I needed to bake some eggless brownies for a friend. A quick search brought me to this wonderful recipe, truly no-fail and super easy to make.

eggless chocolate brownies recipe

Since my oven has hotspots, I usually cover my baking tray loosely with some aluminium foil and leave a small slit on top. I did the same while baking these brownies and feel that it made the top a bit too moist and more cake-like, without that crinkly cracked top usually found on brownies. Fret not! They tasted great and much like brownies!
This is yet another brownie recipe you can adapt to your heart's content. Add some chopped walnuts or other nuts, throw in some chocolate chips, add some chocolate ganache on top and make it richer, go crazy! I just chose to add some chopped walnuts on top for texture, packed them up to give away, and they were good to go!

eggless chocolate brownies

Other Brownie Recipes you may like:
Plain Chocolate Brownies (with egg)
Katherine Hepburn Brownies
Triple Chocolate Brownies
Twix Brownies
Eggless Biscuit Brownies (no oven or baking needed)


Preparation time: 15 minutes
Cooking time: 30 minutes
Makes ~12 squares
Recipe adapted from: Food for 7 Stages of Life

  • 1 cup of all-purpose flour or maida
  • 1/2 cup of cocoa powder (I use and love Valrhona)
  • 3/4 cup + 2 tbsp of powdered sugar (measure after powdering)
  • 1 tsp of baking soda (soda bi carb)
  • A pinch of salt
  • 1/3 cup of oil (I used vegetable oil)
  • 1 cup of milk
  • 1 tsp of vinegar
  • 1/2 tsp of instant coffee powder
  • 1/2 tsp of vanilla extract
  • A fistful of walnuts, chopped

To Make the Brownies:
  1. Pre-heat oven to 350F / 180C. How to pre-heat an oven.
  2. Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don't have any in hand, this milk + vinegar mixture acts as a great substitute for buttermilk)
  3. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine
  4. Mix the oil and vanilla to the milk + vinegar mixture that's been set aside
  5. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
  6. Transfer the batter to a greased 8X8 pan and add chopped walnuts on top
  7. Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
  8. Let the baked brownies sit in the pan and cool completely before you cut into squares
  9. Keeps well for up to 2 days outside or 4 days refrigerated
  • You can add chocolate chips, caramel chips, chocolate chunks, other nuts, pretty much anything you prefer to change up the flavour of the brownies
  • Adding a layer of chocolate ganache would really fancy up the brownies
  • You can replace the oil with melted butter
  • You can replace the milk+vinegar mixture with buttermilk
Featured in the pictures:
Chicago Metallic Brownie Pan (I can't seem to find the same colour online anymore) from Sur La Table
Tasting Square Plates from Costplus World Market

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