Hello People,
Hope you're amazing.
I feel terribly sorry for abandoning this blog which helped me come a long way. My mid year - oh wait we're past it - so my Q4 resolution is to blog regularly and revive all my forgotten memories. My best friend gifted me a convection oven to appreciate and encourage my love for cooking. Ever since then - there's no stopping. I had fair share of burnt, wobbly, half baked, over baked disasters along with burnt fingers :(
While I am quite comfortable baking tea time cakes, biscuits and muffins, however I couldn't nail brownies right. Either the wet to dry ratio goes wrong or they are under baked or squished or they are charred to death.
I felt baking brownies wasn't my forte, so I had given up baking these beauties until I found a recipe that doesn't need butter or eggs in my handwritten note.
I was blown by the simplicity of this recipe and also halved the baking measurements to check how this would turn out.
My friend this didn't disappoint me - the crust was perfectly cracked, dense, fudgy and not too sweet - just the way I would like it with some caramel sauce or nutella or with some ice cream or plain. I am not sure if you could call it traditional brownie recipe - I'd say who cares as long as it is a "Brownie" and it is eggless.
Here's my recipe -
Hope you're amazing.
I feel terribly sorry for abandoning this blog which helped me come a long way. My mid year - oh wait we're past it - so my Q4 resolution is to blog regularly and revive all my forgotten memories. My best friend gifted me a convection oven to appreciate and encourage my love for cooking. Ever since then - there's no stopping. I had fair share of burnt, wobbly, half baked, over baked disasters along with burnt fingers :(
While I am quite comfortable baking tea time cakes, biscuits and muffins, however I couldn't nail brownies right. Either the wet to dry ratio goes wrong or they are under baked or squished or they are charred to death.
I felt baking brownies wasn't my forte, so I had given up baking these beauties until I found a recipe that doesn't need butter or eggs in my handwritten note.
I was blown by the simplicity of this recipe and also halved the baking measurements to check how this would turn out.
My friend this didn't disappoint me - the crust was perfectly cracked, dense, fudgy and not too sweet - just the way I would like it with some caramel sauce or nutella or with some ice cream or plain. I am not sure if you could call it traditional brownie recipe - I'd say who cares as long as it is a "Brownie" and it is eggless.
Here's my recipe -
How to make (Bake) The Best Eggless Brownie
Prep Time
10 mins
Bake Time
30 mins
Total Time
40 - 50 mins
Course: Dessert
Cuisine: American
Makes - 6 - 7 squares
:
Ingredients
- Dry Ingredients
- All Purpose Flour - 1/2 cup + 1/4th cup
- Sugar - 1/2 cup + 2 tbsps
- Baking Powder - 1/4th tsp
- Cocoa Powder - 1/4th Cup
- Wet Ingredients
- Oil - 6 tbsps
- Water - 6 tbsps
How to Make?
- Sift your dry ingredients in a bowl.Mix all the ingredients.
- Take another bowl and add in your wet ingredients. Give a quick stir to form an emulsion.
- Preheat your oven to 180 degrees.
- Fold dry ingredients into wet. Basically, you would add your dry ingredients in batches to your wet and combine or fold in a way without any lumps.
- Grease a brownie mould or even a cake mould works (you could cut them into brownies or slices later) with some butter and line a parchment or butter paper.
- Pour this batter and tap until air bubbles pop.
- Bake at 180 for 30 - 35 mins until done or until a tooth pick comes clean.
Recipe Notes
- You can double the baking measurements if you'd like to bake in huge quantities.
- Feel free to customize this recipe with some nuts.
- You can slather nutella or caramel sauce and make these beauties into nutella brownies or caramel brownies.
