Chocolate Brownie, this prevalent prepared dessert doesn’t require any presentation. Most of the brownie formulas utilize eggs but this one doesn’t utilize eggs, so if you are a veggie-lover, veggie lover, or have an egg sensitivity, at that point this one is for you. This eggless brownie is sodden and has a flaky outside and a small bit cake-type surface but it’s not exceptionally chewy or thick. This recipe employments cocoa powder to get the chocolaty flavor whereas curd (plain yogurt) and prepared powder make it eggless. Separated from the few fundamental fixings, you can include chocolate chips and your choice of nuts as per your inclination to make it more chocolaty and nutty, individually (perused in tips and varieties). Take after the recipe with step-by-step photographs to make the most effortless but scrumptious brownie without eggs.
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Serves: 9 servings
Ingredients:
| 1 cup White granulated Sugar |
| 3/4 cup Maida (plain flour/all-purpose flour) (approx. 80 gm) |
| 1½ teaspoons Baking Powder |
| 1/3 cup Unsweetened Cocoa Powder (30 gm) |
| 1/2 cup Salted or Unsalted Butter (1 stick/8 tablespoons), dissolved and cooled |
| 1/2 cup + 2 tablespoons Curd (plain yogurt/dahi), entire milk curd preferable |
| 1 teaspoon Vanilla Extricate or Vanilla Essence |
| 1/2 cup Dark or White or Semi-Sweet Chocolate Chips, optional |
Note:
- Make beyond any doubt that butter and curd (plain yogurt) are at room temperature something else blend may be soured in step 9.
- If you are utilizing unsalted butter, include a squeeze of salt in step 4.
- Curd ought to not be exceptionally thick or watery. Don’t utilize Greek yogurt since it has an exceptionally thick texture.
- Make beyond any doubt that curd (plain yogurt/dahi) is not acrid since it will alter the taste.
Directions:
1. Preheat the oven to 180 degrees C (356 degrees F) for 10 minutes.
2. Soften 1/2 cup (1 stick) butter either on the stovetop or utilizing a microwave. Take a microwave-safe bowl and dissolve it for 15-20 seconds. Exchange it in a huge bowl and let it cool to room temperature.
3. Take one 8-inch square heating skillet and gently oil its inward surface with butter or a cooking shower. Line the skillet with a material paper or butter paper.
4. Take a huge bowl and add 1 cup of granulated sugar to it. If you are utilizing sugar with bigger granules, at that point pound it in the little bump of a blender processor until medium coarse surface (not powdered surface). Filter 3/4 cup all-purpose flour(maida) and 1½ teaspoons heating powder in the same bowl utilizing a huge sieve.
5. Include 1/3 cup unsweetened cocoa powder.
6. Filter the cocoa powder.
7. Blend well utilizing a wired whisk or a spoon.
8. Take dissolved and cooled butter in another bowl. Include (1/2 cup + 2 tablespoons) curd (plain yogurt). Curd ought to not be exceptionally thick or watery and ought to not taste sour.
9. Include 1 teaspoon of vanilla extricate or vanilla essence.
10. Blend well utilizing a wired whisk.
11. Include the already filtered dry blend (sugar, flour, cocoa, and preparing powder) from Step 7.
12. Blend well utilizing a wired whisk or spatula. Do not over-mix.
13. Include 1/2 cup chocolate chips.
14. Blend well.
15. Pour the player into an already lubed heating pan. Put it in the preheated oven on the center rack and back it for 35-40 minutes at 180 C (356 F).
16. After 35-40 minutes, evacuate the pan from the oven and embed a toothpick or a cut in the center (not on the sides). If it comes out clean, it implies the brownie is cooked. If it doesn’t, cook it for another 5 minutes. Let it cool some time recently evacuating it from the skillet. It will take around 40-60 minutes.
17. After it cools down, lift the brownie carefully by holding material paper from the sides. Put it on the cooling rack.
18. Cut it into 9 and break even with pieces utilizing a sharp knife.
19. Brownie is prepared to serve. It remains great for 2-3 days at room temperature and for a week in the refrigerator.
Tips and Variations:
- For variety, include 1/2 cup chopped nuts(walnuts almonds, or pecans) of your choice.
- You can utilize half the sum of oil and half the sum of butter (utilize any flavorless oil) instead of utilizing butter in this recipe.
- Use the best quality cocoa powder as the taste of the brownie depends on it.
Taste: Sweet Chocolaty taste
Serving Ideas: Warm the brownie for a few seconds in a microwave and serve with vanilla ice cream or best it with chocolate ganache and your choice of nuts.
Credits: We have adapted this recipe from this recipe.