Eggless Chocolate Brownie

Today’s Eggless Chocolate Brownie is another take from my Eggless Chocolate Brownie that I mostly make when combining with Ice Cream. That was made with apple sauce, while today’s version is made with curds and 3 different chocolates plus cocoa powder. I was thinking of calling this Triple Chocolate Brownie, but then thought of the cocoa powder and felt the name will be too long winding.

Since it was late by the time I baked this, I was restless to click the final pictures. Hence you see the brownies was not properly sliced. The top had a beautiful crust. Yet I was unhappy I didn’t get a proper slice. Will be making it again just with few more variations.

The brownie is very fudgy and I was hit by the chocolaty kick. My kids simply loved it and were in a la la land!

Step by Step pictures for making Eggless Chocolate Brownie

Eggless Chocolate Brownies

1 cup All Purpose Flour
3/4 cup Sugar
3 tbsp Butter
1/3 cup Cocoa Powder
2 tbsp Dark Chocolate Chips
2 tbsp Bittersweet Chocolate Chips
1/4 cup Milk Chocolate Compound
1/2 cup Curds /Plain Yogurt
1.5 tsp Baking Powder
1/2 Water

In an MW bowl, take the dark chocolate, bittersweet chocolate chips along with chopped milk chocolate compound, MW for a minute.
Remove and using a spatula, whisk well. Next, add the butter and combine. The butter melts as you mix in.
Now add the cocoa powder, mix and then add sugar. Combine everything together.
Next add the flour, followed by the curds, and water.
Combine all together to get a lump less batter.
Finally, add the baking powder and gently fold in.
Grease and line a square 8″ baking tray, pour the batter and pat well on the surface.
Preheat the oven at 185C.
Bake the brownie at 185 C for 30 mins. Check if it’s baked. Else bake for another 5 mins.
Rest for 10 mins, before slicing through.

The batter has to be little on the thicker side.
Mixing of this batter is very simple. For a more fudgy texture, you can cream the butter and sugar, reduce the baking powder by 1/2 tsp.

Eggless Chocolate Brownies

• CourseDesserts
• CuisineAmerican
• By Cook MethodOven
• OccasionParty, Weekend Special
• By DietKid Friendly
• Dish TypeEggless Brownies

Ingredients

• 1cup All Purpose Flour/ Maida
• 3/4cup Sugar
• 3tbsp Butter
• 1/3cup Cocoa Powder
• 2tbsp Dark Chocolate Chips
• 2tbsp Bittersweet Chocolate Chips
• 1/4cup Milk Chocolate Compound
• 1/2cup Curds/Yogurt
• 1.5tsp Baking Powder
• 1/2cup Water
• 1/2cup Water

Instructions

1. In an MW bowl, take the dark chocolate, bittersweet chocolate chips along with chopped milk chocolate compound, MW for a minute.
2. Remove and using a spatula, whisk well. Next, add the butter and combine. The butter melts as you mix in.
3. Now add the cocoa powder, mix and then add sugar. Combine everything together.
4. Next add the flour, followed by the curds, and water.
5. Combine all together to get a lump less batter.
6. Finally, add the baking powder and gently fold in.
7. Grease and line a square 8" baking tray, pour the batter and pat well on the surface.
8. Preheat the oven at 185 C.
9. Bake the brownie at 185 C for 30 mins. Check if it's baked. Else bake for another 5 mins.
10. Rest for 10 mins, before slicing through.

Recipe Notes

The batter has to be little on the thicker side.

Mixing of this batter is very simple. For a more fudgy texture, you can cream the butter and sugar, reduce the baking powder by 1/2 tsp.

This is for Srivalli’s Kid’s Delight event, guest hosted by Kalyani, themed on Chocolates.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

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Posted in: Indian Cook