In Baking Desserts Eggless Baking

Hands Down - The Best Eggless Brownie

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 -

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
AuthorSindhura Kalita

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?
  1. Sift your dry ingredients in a bowl.Mix all the ingredients.
  2. Take another bowl and add in your wet ingredients. Give a quick stir to form an emulsion. 
  3. Preheat your oven to 180 degrees.
  4. 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.
  5. 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.
  6. Pour this batter and tap until air bubbles pop.
  7. 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.

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