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This Egg Free Brownie Recipe, I can say without a doubt that this is the Best Eggless Brownies I have made in recent times. This made From Scratch Brownies Recipe works out simply superb and has the perfect crack on the top and fudgy texture as you go in.
I used an 8 by 8 square baking tin and didn’t expect the brownie to be so thick, I could’ve used a wider rectangle baking tray. Whatever it is, the brownies came out so awesome and it disappeared very quickly.
These no egg buttermilk brownies are the first ones to make an appearance to my yearly Bake-a-thon Event that happens in December each year. Every Year, I make plans to have a theme and sub theme as well. This year I have been in dilemma on what to pick.
I decided to do 5 different sub themes, however with just one dish is done, I am not sure if I cam strictly follow it or else make all brownies. Each year I pick a specific sub theme. Last year it was Loaf Cakes with each year different sub themes. I did a brownies during 2015. I am just wondering how it might turn out this year. At least for the first week, its going to be Brownies.
I made the brownies on a Sunday evening and left it in the oven for Konda to click pictures. These days she keeps insisting that I let her click pictures. Since she went to college she didn’t have time to click. I was hoping the brownies will still be there when she comes back in the evening.
Meanwhile, when I spoke to Hubby Dear, he said he saw a cake pan in the oven and had a piece, Peddu came in and he had a piece as well! He said that the cake was simply too good and he won’t mind another piece. I said it’s not a cake, but a brownie. I also told him to save it for my clicks.
The whole day after that it was more like me saving my brownie for the clicks before it disappears. The boys were restless and Konda said she wants two pieces for herself. In the end by the night fell, the box was almost empty!
Guess this is what happens when I don’t bake for a while. Amma has been asking for a vanilla cake and I haven’t been able to bake one. I felt so bad that a simple vanilla cake wasn’t baked and given. I will be doing it over this weekend and hopefully, some more of Bake-a-thon gets done.
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Step By Step Pictures to make this No Egg Brownie
Egg Free Brownie Recipe | No Egg Buttermilk Brownies
Ingredients Needed
1 cup All Purpose Flour
1/2 cup Cocoa Powder
60 gms Semi Sweet Chocolate Chips
1/2 cup Butter unsalted
1 cup Sugar granulated (reduce to 3/4 if you want less sweet)
60 gms Milk Chocolate Chips
1/2 cup Demerara Sugar
1 cup Milk
1 tbsp Lemon Juice
How to make the Egg Free Brownie Recipe
Preheat the oven to 185° C. Grease 8 x 8inch square pan and line with parchment paper. You can leave an overhang on the sides that will help us lift the brownies out. Set aside.
Mix 1 tbsp of lemon juice into 1 cup of milk, stir and let it stand for 5-10 minutes. This is our homemade buttermilk.
In a microwave safe bowl, combine butter, semi chocolate, and milk chocolate chips. Microwave for 1 minute in 30 sec interval.
Add granulated sugar, brown sugar, flour, cocoa powder.
Add the homemade buttermilk to the bowl and gently using a spatula mix until completely combined.
Pour the batter evenly into prepared baking pan. Bake for 30 minutes.
To check done ness insert toothpick in the center. If the toothpick comes out with wet batter, brownies are not done. But it comes out with some crumbs, brownies are done. Do not over bake.
Mine was not done by 30 mins, so I baked it for another 15 mins. However, check for done ness from 30 minutes. The way the batter wobbles, you would know if you can increase by 15 minutes or 10 minutes.
Remove from the oven and place on a cooling rack. Let it cool completely in the pan, remove and then cut into squares.
Please allow the brownies sometime to cool down, else your pieces will not come out as squares.
Notes:
You can use 1 tbsp white vinegar instead of lemon juice to get the buttermilk.
Instead of Demerara Sugar, you can use Brown sugar as well.
If you prefer, you can add 3/4 cup toasted and coarsely chopped walnuts to the batter.
I don’t normally add vanilla essence or extract, however, if you wish you can add 2 drops.
How to store the Brownies
Keep in the airtight container; it will stay at room temperature for 3-4 days. It can also be kept in the refrigerator for a longer period of time.
- 1cup All purpose flour
- 1/2cup Cocoa Powder
- 1/2cup Butter unsalted
- 60gms Semi Sweet Chocolate Chips
- 60gms Milk Chocolate Chips
- 1cup Sugargranulated, reduce to 3/4 if you want less sweet
- 1/2cup Demerara Sugar
- 1cup Milk
- 1tbsp Lemon juice
-
Preheat the oven to 185° C. Grease 8 x 8inch square pan and line with parchment paper. You can leave an overhang on the sides that will help us lift the brownies out. Set aside.
-
Mix 1 tbsp of lemon juice into 1 cup of milk, stir and let it stand for 5-10 minutes. This is our homemade buttermilk.
-
In a microwave safe bowl, combine butter, semi chocolate, and milk chocolate chips. Microwave for 1 minute in 30 sec interval.
-
Add granulated sugar, brown sugar, flour, cocoa powder.
-
Add the homemade buttermilk to the bowl and gently using a spatula mix until completely combined.
-
Pour the batter evenly into prepared baking pan. Bake for 30 minutes.
-
To check done ness insert toothpick in the center. If the toothpick comes out with wet batter, brownies are not done. But it comes out with some crumbs, brownies are done. Do not over bake.
-
Mine was not done by 30 mins, so I baked it for another 15 mins. However, check for done ness from 30 minutes. The way the batter wobbles, you would know if you can increase by 15 minutes or 10 minutes.
-
Remove from the oven and place on a cooling rack. Let it cool completely in the pan, remove and then cut into squares.
-
Please allow the brownies sometime to cool down, else your pieces will not come out as squares.
Notes:
You can use 1 tbsp white vinegar instead of lemon juice to get the buttermilk.
Instead of Demerara Sugar, you can use Brown sugar as well.
If you prefer, you can add 3/4 cup toasted and coarsely chopped walnuts to the batter.
I don't normally add vanilla essence or extract, however, if you wish you can add 2 drops.
How to store the Brownies:
Keep in the airtight container; it will stay at room temperature for 3-4 days. It can also be kept in the refrigerator for a longer period of time.
Check out the other bloggers doing this Bake-a-thon
The post Egg Free Brownie Recipe | No Egg Buttermilk Brownies appeared first on Cooking 4 all Seasons.
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