Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie
All you need is this perfect, homemade Eggless Chocolate Brownies Recipe | Fudgy Chocolate Brownie that turns out soft, fudgy, with crispy edges and rich chocolate flavor every time with simple ingredients and correct baking temperature.
Servings 8 Inch square pan
Ingredients
Chocolate Base:
- 100 g Butter
- 100 g Dark Chocolate
Wet ingredients
- ½ cup Sugar
- ½ cup Yogurt
Dry ingredients
- 1½ cups All purpose Flour
- 2 tbsp Cocoa powder
- 1 tsp Baking powder
Toppings
- 8-9, chopped Walnuts
Instructions
Prepping the baking tin
- Brush an 8x8 pan with oil and dust some flour. Shake off the excess. Then cover the pan with strips of parchment paper across the bottom of the pan in a cross shape.
- This will make easier to lift the brownies out of the pan once cooled.
- Preheat your OTG for 10 minutes @180°C.
- To begin with chop the dark chocolate into pieces. Now add butter and using a double boiler method melt the chocolate along with butter until smooth and glossy.
- Next in a bowl, add sugar and yogurt. Whisk it well to combine until it turns creamy.
- After that sieve the maida/all purpose flour, cocoa powder, baking soda and baking powder into yogurt sugar mixture. Add the melted chocolate in the last.
- Mix well to form a smooth consistency batter. Transfer this batter in lined baking tin. Garnish with some dark chocolate chips and walnuts.
- Place the batter filled tin to preheated oven. Bake this at 170°C for 20-25 minutes. Once done, check and let it cool down completely.
Notes
1. Never overmix the brownie batter that will result in dense and cakey brownies.
2. Don't overbake brownies to get the fudgy texture. Remove them from the oven when the sides started to shrink away from the pan but the center is still gooey.
3. Cool brownies to room temperature first before cutting. This step will result in perfect pieces.