Eggless Chocolate Walnut Brownie/How to make Eggless Brownie/Eggless Brownies With Melted Chocolate/Is Brownie different than a chocolate cake?
Eggless Brownie…The name immediately sets the juices rolling in the mouth.
Eggless Brownie…A sumptuous dessert which is sinful – yes sinful because it contains a lot of calories and I find it very difficult to keep my hands away from it once I see it and I am ready to beg or steal it. Though the Brownie is usually consumed post-dinner but in my family, we consume it any time of the day.
Sharing with you all an easy but yummy recipe of Brownie. A brownie which is actually a brownie and is nowhere like a chocolate cake. I have added walnuts to this brownie but you can make without these also.
This Eggless Brownie is a real sinful dessert as it has butter, it has all-purpose flour, it has sugar. But isn’t it okay to indulge in once in a while? For the guilty, I may mention that it also brings with it the goodness and huge benefits of walnuts and chocolates.
I have always found the sight of brownie making people break into smiles or go weak in the knees. Believe me, some of the cooking disasters made earlier in the evening dinner can easily be compensated by this dish:) I would be candid when say that I have also used a brownie to cajole and reward children into trying some of their not so favourite and popular dishes.
The only point of discussion about a brownie is which variant is the best. Some people are fans of the chewy-brownie, while others prefer the cake like variety.
The Brownie is supposed to have been made first made in Chicago, America, and was supposed to be a dish meant to be consumed by ladies attending an event. The name Brownie got acquired later on and the dessert dish became hugely popular.
A classic definition of brownie is a square baked dessert.
Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients. They usually have a dry and somewhat crispy top layer with a soft and sometimes gooey body.
A variation made with brown sugar and chocolate bits but without melted chocolate in the batter is called a blonde brownie or blondie.
As it grew in popularity, it took various avatars or variations came in. There are several recipes for brownies available and to name a popular few – Cake Brownies; Rich Brownies; Fudge Brownies; Almond Fudge Brownies; Cherry Brownies; Magic Brownie; Double Chocolate Brownies
For those, uninitiated to this dessert, let me describe this to them as being something between a cake and a confecto. The looks and feel of some of the recipes could make you feel that it looks more like a baking disaster. Though some food historians do believe that the first brownies may have evolved by a cook faced with a creative effort of turning a fallen chocolate cake into something appetising. If this was true, today this has evolved into a recipe.
I earlier used to make brownies using eggs but as I have now evolved into eggless cooking, I discovered one could make very tasty and yummy brownies as an eggless recipe too. The proof of the pudding is in eating, so they say.
Though I have not tried all the variants of brownies but the one me and my family is obsessed with Walnut Chocolate brownie. The love for this variant is probably the reason why my family has remained stuck with it most of the time and not moved on to try various variants. Though this Brownie can be consumed with cream or just plain, we like to consume it with scoops of vanilla ice cream. A warm brownie with cold vanilla ice cream scoop – tastes so awesome and quickly vanishes. The best part is that it is so easy to make.
So let’s get going. I am now going to explain how to make the Walnut Chocolate Brownie and win some hearts and make everybody feel pampered.
Don’t be alarmed if brownies turn out differently every time even when you are using the same recipe.
Some important things about Brownies before we start making these…
In general, fudgy brownies are made with melted chocolate, cakey brownies are made with cocoa powder, and chewy brownies with a combination of both melted chocolate and cocoa powder. I make Brownies using both melted chocolate as well cocoa powder. This combination gives perfect results.
However, if you don’t have chocolate then increase the quantity of cocoa powder and sugar as well. ( See Note 3 )
I prefer walnut brownies but you can skip these if you don’t want.
Also, I don’t add vanilla essence, actually don’t feel the need so maybe because of the dark chocolate. But you may add if you want.
It’s better to add brown sugar also as it also makes the brownie moist.
Ideally, no leavening agents are added in Brownies, but since we are making eggless ones, therefore, Baking Powder has been added.
But no Baking Soda is added. If you add, it will be like chocolate cake.
Also, brownies are slightly underbaked which means that unlike cake when a skewer is inserted then some crumbs stick to it. Remember, only the crumbs and not the batter.
Brownies are supposed to have crumbled rough looking crust but shiny at the same time.
Normally, while baking a cake we don’t beat the batter once the flour has been added but for brownies beat it well. This will give your brownies a chewier texture along with shiny crust. When you beat the batter, gluten develops which in turn makes the brownie chewy and the crust gets shiny. This is the reason why cake batter is not beaten whereas the brownie batter is beaten.
You can beat with a whisk but better with a hand blender.
My hand blender is not working, so I made it in my food processor using the whipping blade. Yes, it was a little messy but had no option.
Also, remember that Brownies do not rise much. They remain more or less at the same level as before baking.
Remember…Brownies are different from Chocolate Cake.
As you can see in the pic, I have sprinkled walnuts only on one half, so that you can have a feel of the crumbly and shiny crust on the plain part.
So now, over to the recipe…
1/2 Cup ( 100 gms ) Melted Butter
1/4 Cup ( 50 g ) White Sugar, Granulated ( See Note 1 )
1/4 Cup (50 g) Brown Sugar
1/2 Cup ( 100 gms ) Dark Chocolate, Melted ( See Note 2 )
1/2 Cup ( 120 gms ) Curd/Yogurt
1 Cup ( 120 gms ) All-purpose Flour
1/2 Tsp Baking Powder
1/2 Tsp Salt ( See Note 3 )
4 Tbsp ( 20 gms ) Cocoa Powder
1/2 Tsp Vanilla Essence (Optional)
1/2 Cup Walnuts, crushed (Optional)
- Take a 5″ by 5″ square baking dish and line it with parchment paper or aluminium foil. ( See Note 4 & 5 )
- Preheat your oven to 200 degrees for 15 minutes. While the oven is getting ready, you do the following preparations.
- Sift flour, baking powder, salt and cocoa powder.
- Heat butter, either in the microwave or on the gas stove. ( See Note 6 )
- Add granulated sugar in it and beat for 1 to 2 minutes.
- After that add melted but cooled dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
- Add Curd and mix it well.
- Add sifted flour in two or three batches.
- Now beat everything for roughly 2 minutes. (See Note 8)
- Mix walnut kernels.
- Pour the batter into the baking dish and bake for 20-25 minutes or till a skewer inserted comes out with some crumbs stuck to it. If the skewer comes out clean then it is overbaked.
- Take out and folding from the foil/parchment paper, keep it in on a wire rack and let it cool down.
- Cut only when completely cooled down. ( See Note 9 )
- Serve with a smile, Vanilla Ice cream optional.
1. Take normal granulated sugar, don’t powder it.
2. If you are not using dark chocolate, then adjust the quantities as under:
1/2 Cup (100 g) Brown Sugar
1/4 Cup (50 g) White Sugar
6 Tbsp (30 g) Cocoa Powder
3. Skip salt, if using salted butter.
4. Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
5. Ideally, Brownie is made in a square tin. In the absence of square tin, go for rectangular or circular one.
6. Heat Butter so that it melts slightly..
7. Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
8. Gluten is developed when the batter is beaten, this, in turn, makes brownies chewy.
9. In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
10. Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
11. You can serve it with whipped cream or chocolate sauce also.
Detailed Recipe With Step by Step Pics
Line aluminium foil/parchment paper in the baking dish
Beat melted butter and sugar for approximately 2 minutes.
Add melted but cooled dark chocolate and beat for 30 seconds.
Add curd and again mix well.
Thereafter add sifted flour and cocoa powder in 2-3 batches.
Pour the batter in the baking dish. (I have purposefully sprinkled walnuts only on a half side)
Bake for 15 minutes at 200 degrees C.
Do not invert it. Lifting from the foil only remove it from the baking dish and wait till cools down.
Cut pieces and serve.
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