I love baking brownies especially the eggless brownie! This is a foolproof recipe for a soft squidgy chocolate treat for those intense chocolate craving times (which is almost anytime of the day for me).
My children’s favourite sweet treat is chocolate brownie. Since we do not eat egg, I used to find it hard to buy perfectly baked and flavoured chocolate brownie when they were little. Either they were cake texture or too soft or too sweet. That started my obsession to make perfect brownie at home for my children. Over the years, I have done numerous attempts to make perfect brownie! And finally, I did it with this recipe!
The real test was when I served it to some of my friends and no one could believe that it was eggless! I was inundated by messages asking for the recipe. I knew I had done it. The perfect gooey brownie, soft in the middle with a perfect cracked top!
I make these brownies at least once a week now! Either for my family or my friends or extended family as everyone is constantly asking for these delectable treats. They are super easy to make and it will leave you wanting for more!
Sift plain flour, bicarbonate of soda (eno), and cocoa powder together in a bowl. Sift it at least 2-3 times so that there are no lumps and to incorporate air.
Break the chocolate into pieces and melt it. You can either melt the chocolate in a bain-marie or microwave. I have explained both the processes in ‘Tips and Variations’ section in detail.
In the melted chocolate add butter, yogurt, milk, vanilla essence, baking powder, condensed milk, and sugar and mix until it is smooth and glossy. It should take 2-3 minutes to make a smooth mix.
Mix the dry flour mixture and the wet ingredients using a whisk or eggbeater. Finely add the chopped walnut pieces and stir them in gently.
Preheat oven to 180C/350F/Gas 4.
Grease a 5″ X 7″ rectangle baking tray lightly using butter or spray it with non-stick cooking spray. Line it with parchment paper with sides up. Grease the parchment paper again.
Pour the batter in the prepared baking tray. If you want, you can sprinkle some chopped walnuts on top before baking.
Bake in the preheated oven for 30-35 minutes. Check if the brownie is ready by inserting a toothpick, skewer, or fork in the center. If it comes out clean, then it is ready.
Let the brownie cool completely in the pan on a cooling rack before cutting.
After it cools completely, remove it to the cooling rack with the help of the parchment paper and using a sharp knife cut them into pieces.
Tips & Variations
1. You can use full fat, or semi skimmed milk for the recipe.
2. You can substitute the dark chocolate with 16 tablespoons of drinking chocolate if necessary.
3. While preparing brownie, use caster sugar or finely ground powdered sugar.
4. I would recommend using the best quality cocoa powder and dark chocolate as the flavour depends on the quality of the product used.
5. You can substitute the walnuts with other nuts like pecans, almonds, or hazelnuts or with any chocolate like semi-sweet chocolate chips, white chocolate, or mocha chips.
6. Always sieve the flour, cocoa powder and drinking chocolate twice for better results.
7. You can either melt the chocolate in a bain-marie or microwave. In a bain-marie- Break chocolate in a heatproof bowl. Sit it over a pan of barely simmering water (a bain-marie) and allow the chocolate to melt, stirring occasionally.
8. For melting chocolate in microwave- Break chocolate in a microwave bowl. Use low heat settings of the microwave. Microwave the chocolate for 30 seconds (or 20 if it is at high temperature) and then take the bowl out and give it a stir. Place the bowl back again in the microwave and repeat the process for 30 seconds, stopping, stirring, and returning to the microwave until the chocolate has melted. If there are one or two lumps that still have not melted, then keep stirring it outside the microwave to melt the last few pieces in the residual heat of the bowl.
9. These brownies will stay fresh for 4-5 days at room temperature in an airtight container.
10. You can freeze these brownies too. Just wrap each individual piece in cling film and foil. To defrost them unwrap the foil and let them stand at room temperature for 3-4 hours.
11. You can use vanilla beans instead of essence. Just cut the vanilla bean in half along its length and using a knife scrape the entire length collecting the vanilla bean caviars.
12. While melting chocolate in a bain-marie make sure the water is only simmering and not boiling and that the water does not touch the base of the bowl in which you are melting chocolate.
13. If melting chocolate in a microwave, make sure that the bowl is completely dry and clean. If there’s little water or oil in the bowl then the chocolate could split and become grainy while melting.
14. It is a good idea to rotate the baking tray halfway through the cooking time to ensure that the brownie bakes evenly.
15. Along with using the toothpick test you can tell if the brownie is done when the top is shiny and set (not wiggly).
16. Always line the baking tray with a parchment paper (butter paper) and grease it lightly before pouring the mixture. Parchment paper ensures that each and very brownie will come out of the baking tray perfectly.
17. The brownie continues to set as it cools. So, do let it cool at room temperature before slicing it.
18. You can dust the cooled brownies with some icing sugar before serving.
19. The brownies can be served on its own, with a glass of milk or even some vanilla ice cream.