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eggless chocolate brownie recipe

eggless brownie recipe - an easy recipe of chocolate brownie made with whole
wheat flour (atta used for making chapatis), sugar, cocoa powder, baking powder
and oil.

course desserts
cuisine world

prep time 10 minutes

cook time 30 minutes
total time 40 minutes

servings 9 brownie
rough calories per serving 116 kcal
author dassana amit

ingredients (1 cup = 250 ml)

dry ingredients for chocolate brownie
½ cup levelled whole wheat flour (atta) or 60 grams whole wheat flour
½ teaspoon baking powder
1 pinch salt
wet ingredients for chocolate brownie
1 cup water or 250 ml water
⅓ cup organic unrefined cane sugar or regular sugar or 70 grams
⅓ cup levelled cocoa powder or 30 grams
4 tablespoons oil (can use sunflower oil, olive oil or any neutral flavored oil)
½ teaspoon vanilla extract (optional)

how to make recipe

preparation for chocolate brownie
1. grease a 7 x 2 inches square baking pan with some oil.
2. first measure all the ingredients and keep them ready.
3. in a mixing bowl or pan, take 1/2 cup whole wheat flour (atta), 1/2 teaspoon baking powder and a pinch
of salt.
4. with a whisk, mix everything very well. you can even sift this flour mixture if you want. keep aside.
preheat the oven at 200 degrees celsius/392 degrees fahrenheit for 15 minutes.
preparing cocoa solution
1. now take 1 cup water in a pan and heat it on a low to medium flame.

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2. when the water become hot, lower the flame and then add 1/3 cup sugar, 1/3 cup cocoa powder and then
add 4 tablespoons oil.
3. with a spatula begin to mix everything very well. the sugar should dissolve and the cocoa powder
should mix evenly with water. with the spatula or whisk, break the lumps of cocoa powder if any.
4. let this mixture come to a boil.

making chocolate brownie batter

1. switch off the flame and add the bubbling hot cocoa mixture to the dry flour mixture.
2. also add vanilla extract.
3. with a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
4. the mixture will be hot, so be careful while mixing and also mix lightly. do not over do. a few tiny flour
specks in the batter are fine.
5. the brownie batter has a thick consistency and does not flow freely but loose (much like a halwa
consistency).
6. if the batter looks too much thick, then the one showed in pic 15 below, then please add a few
tablespoons of hot water and then mix again.
7. the water required depends on the quality of whole wheat flour. so please keep some hot water handy, if
you need to add it.
8. now place the brownie batter with the spatula in the baking pan.
9. shake the pan, so that the batter spreads and evens out. also using a spatula spread and make the batter
even.
baking chocolate brownie
1. bake brownie in the pre heated oven at 200 degrees celsius/392 degrees fahrenheit for 30 to 40 minutes.
do not open the oven door till 3/4th of the brownie is done. since oven temperatures vary, do keep a
check. in a convection oven, preheat as well as bake at 180 degrees celsius.
2. check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.
3. do not over bake as the the top will get dried out and become crusty.
4. once the brownie become warm or cools down, you can remove it from the tray or you can slice in the
baking pan itself.
5. slice and serve chocolate brownies. if not serving immediately, then store in an air tight container in the
fridge. in a cool and cold climate, you can keep these brownies outside at room temperature for 1 to 2
days.
6. while serving brownies, you can sprinkle some powdered sugar on top.
7. you can even serve the brownies with some chocolate or caramel syrup on top. or make a dessert of
vanilla ice cream served with the brownies.
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