- 1 Eggless Chocolate Brownie
- 2 Eggless Chocolate Walnut Brownie
Eggless Chocolate Walnut Brownie | Brownie Recipe with wrinkled top, soft yet chewy, is a delight to have.
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. Also, see what makes a Brownie different from a Chocolate cake. Remember…Brownies are different from Chocolate Cake.
- Wheat Chocolate Muffins
- Banana Walnut Chocolate Muffins
- Must Read: Difference Between Brownie and Cake
Eggless Chocolate Brownie
Eggless Brownie recipe, with or without walnuts, the name, immediately sets the juices rolling in the mouth. Am I right?
Eggless Chocolate Brownie is 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 can go on and on eating it. Though the Brownie is usually consumed post-dinner but in my family, we consume it any time of the day.
Why am I calling it sinful? That’s because 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 ones who are feeling guilty to have it, 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.
What Is A Brownie?
A Brownie is a baked dessert that is square in shape. It is a cross between a cake and a soft cookie.
The Brownie was first made in Chicago for an event attended by ladies only. It is believed that Brownie was actually a baking disaster wherein the baker presented his not so fluffy chocolate cake in an appetizing way, which eventually became a hit. Whatever the story maybe, but it’s true that Brownie today is an exotic and much-loved dessert.
Types Of Brownies
Brownies are classified into three categories, namely, Fudgy, Chewy and Cakey.
- Fudgy brownies: Made with melted chocolate.
- Cakey brownies: Made with cocoa powder
- Chewy brownies: With a combination of both melted chocolate and cocoa powder.
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.
Don’t be alarmed if brownies turn out differently every time even when you are using the same recipe.
Some important things about Brownies:
First of all, please, Brownie is different from a Chocolate cake. You can read the difference between Brownie and Chocolate Cake here.
How To Make Eggless Chocolate Walnut Brownies
The first and foremost step in making a brownie is to prepare the baking tin. For this, aluminium foil or parchment paper is laid in the baking tin so that it hangs outside the tin or at least is there till the top. This is because once baked. brownies are not inverted. Rather they are lifted by holding the parchment paper or the aluminium foil laid in the tin.
After this, I mix butter, sugar, melted chocolate and curd and beat this really well, starting with butter and sugar and eventually mixing other things. Thereafter, flour and cocoa powder are added. I make Brownies using both melted chocolate as well as 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).
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.
Lastly, walnuts are added and then batter is put in the prepared tin for baking.
How To Get Shiny Crust In Brownie?
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.
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…
Detailed Recipe Of Eggless Chocolate Brownie With Step By Step pics
- Line aluminium foil/parchment paper in the baking dish as shown in the pic below.
- 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.
Recipe Card Of Eggless Chocolate Brownie
1 Cup=240 ml
Eggless Chocolate Walnut Brownie
A sumptuous dessert which sets the juices rolling in the mouth.
- 1/2 Cup (100 gms) Melted Butter
- 1/4 Cup (50 g) White Sugar, Granulated (See Note1)
- 1/4 Cup (50 g) Brown Sugar
- 1/2 Cup (100 gms) Dark Chocolate, Melted (See Note 2)
- 1/2 Cup (120 gms) Curd
- 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.
- Take normal granulated sugar, don’t powder it.
- If you are not using dark chocolate, then adjust the quantities as under: 1/2 Cup (100 g) Brown Sugar, 1/4Cup (50 g) White Sugar, 6 Tbsp (30 g) Cocoa Powder
- Skip salt, if using salted butter.
- Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
- Ideally, Brownie is made in a square tin. In the absence of square tin, go for rectangular or circular one.
- Heat butter so that it melts slightly.
- Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
- Gluten is developed when the batter is beaten, this, in turn, makes brownies chewy.
- In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
- Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
- You can serve it with whipped cream or chocolate sauce also.
I hope you have liked this recipe for chocolate brownie and will surely try it out for your loved ones.
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