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Eggless Chocolate Walnut Brownie

A sumptuous dessert which sets the juices rolling in the mouth.

Course Dessert
Cuisine American
Keyword Eggless Brownie Recipe, Eggless Walnut Brownie Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Author Samira

Ingredients

  • 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)

Instructions

  1. Take a 5" by 5" square baking dish and line it with parchment paper or aluminium foil. (See Note 4 & 5)

  2. Preheat your oven to 200 degrees for 15 minutes. While the oven is getting ready, you do the following preparations.
  3. Sift flour, baking powder, salt and cocoa powder.
  4. Heat butter, either in the microwave or on the gas stove. ( See Note 6 )
  5. Add granulated sugar in it and beat for 1 to 2 minutes.
  6. After that add melted but cooled dark chocolate and again beat for 30 seconds or so. ( See Note 7 )
  7. Add Curd and mix it well.
  8. Add sifted flour in two or three batches.
  9. Now beat everything for roughly 2 minutes. (See Note 8)
  10. Mix walnut kernels.
  11. 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.

  12. Take it out of the oven and let it cool slightly.

  13. Keep the pan as it is in the refrigerator for an hour or so.

  14. Thereafter, lift it as it is with the foil from the baking pan. Do not invert it. 

  15. Cut pieces.

  16. Serve with a smile, Vanilla Ice cream optional.

Recipe Notes

  1. Take normal granulated sugar, don't powder it.
  2. If you are not using dark chocolate, then adjust the quantities as under:             
  3. 1/2 Cup (100 g) Brown Sugar,                                                                                 1/4Cup (50 g) White Sugar,                                                                                               6 Tbsp (30 g) Cocoa Powder
  4. Skip salt, if using salted butter.
  5. Lining the tin with foil/parchment paper is very important, otherwise, the brownie may stick to the bottom.
  6. Ideally, Brownie is made in a square tin. In the absence of square tin, go for a rectangular or circular one.
  7. Heat butter so that it melts slightly.
  8. Heat dark chocolate in the microwave for 30 seconds or using a double boiler on the gas stove.
  9. Gluten is developed when the batter is beaten, this, in turn, makes brownies chewy.
  10. In case, you feel the batter is too thick, then add a little curd. But keep it on a thicker side only.
  11. Cut the pieces in a sawing motion, otherwise, you will end up getting crumbs only.
  12. You can serve it with whipped cream or chocolate sauce also.