A few days back when I posted the recipe for Brownies, someone had queried about the alternative for those who do not prefer eggs or are allergic to eggs. Should they be deprived of the heavenly taste of this dessert? No certainly not! So, my today’s post is a modest attempt to address the Brownie cravings for non-eggetarians!
Each time I prepare a cake or a dessert using eggs, I try and conceive the non-egg version of the same; simply because many people do not take eggs, whatever be the reason!
There might be a slight variation in the taste of eggless brownies which may lead to a comparison between the two versions, but trust me it will be as delicious as its counterpart with eggs! The eggless brownies are soft, moist, slightly fluffy and have more of a cake-like texture!
Last year during the festival season, when many Indians do not even touch non-veg, I bumped into this recipe. A simple method with absolutely regular and readily available ingredients is the hallmark of this recipe. It can be tried on a day when that chocolate cravings strike. Simple recipes have their own charm and there is no denying the fact that sometimes life’s best things are the simplest ones!
I tried this recipe several times and each time it came out to be perfect! Taste-wise I find it to be yummier than the one with eggs! The chocolaty taste, fluffy consistency and fudgy texture is a delight for chocolate lovers. A fair amount of butter, generous use of chocolate and subtle presence of curd enhances the taste and flavour of the brownies to a different level.
Difficulty level: Easy
Preparation time: 20 min
Baking time: 30 min, approx.
- Chocolate- 200gm
- Butter- 150gm
- Brown sugar- 1 cup
- Curd- ¼ cup + 1 tbsp.
- Milk- ¼ cup
- Flour- 1.5 cup
- Cocoa powder- ¾ cup
- Baking powder- ½ tsp
- Baking soda- ¼ tsp
- Coffee powder- 1 tsp
- Salt- ¼ tsp
- Vanilla essence- 1 tsp
1. Chop chocolates into small pieces.
2. Sieve flour with cocoa powder, baking powder and baking soda.
3. Mix coffee with milk.
4. Melt butter on slow flame. Do not boil. Turn off the gas.
5. Add chopped chocolates to the melted hot butter.
6. Thoroughly mix the chocolates with the butter.
7. Add the curd to the chocolate-butter mixture and mix well to a smooth batter.
8. Add vanilla essence.
9. Now add the sieved flour-cocoa powder and mix lightly using cut and fold method.
10. At this stage, the batter would look very thick. Gradually add milk and mix properly.
11. Spread the batter on a greased and lined rectangular baking dish and bake in a pre-heated oven at 180 degrees C for 30 min or till done.
12. Serve with vanilla ice-cream drizzled with chocolate sauce or just as it is with a hot cappuccino!
Baking time may vary from oven to oven. But after say about 20 mins you should be extremely careful and check frequently to not let the brownies become hard.
I prefer dark chocolate, though milk chocolate would yield the same result.
I use unsweetened cocoa powder to keep a check on the sweetness.
If using salted butter skip the addition of salt.
The lavish use of butter discourages me to prepare brownies too often. Many a time I contemplate using oil and butter in 50-50 ratio, though I do not know whether that would yield a similar result.
Often, I have followed this recipe using normal sugar instead of brown sugar as the latter is not always available in my pantry.
So here was my alternative, eggless brownie recipe with mocha flavour which is so easy to prepare and so tasty.