Brownie recipe with step by step photos – an easy and yummy eggless brownie recipe made with cocoa powder.
The recipe of an eggless chocolate brownie had been requested by many readers. There are some cakes and muffin recipes that have been requested by readers and I will add them gradually. For now sharing this eggless brownie recipe. I wanted the recipe to be made easily by everyone, so I have used cocoa powder in this one. I will also share another brownie recipe made with chocolate.
This chocolate brownie recipe is made with whole wheat flour (atta used for making chapatis), sugar, cocoa powder, baking powder and oil. I have used ingredients which are easily available and you don’t need to go hunting for it. Do use a good quality of cocoa powder. The color of the brownie will also vary depending on the quality and color of the cocoa powder. The one I used gave a dark chocolate color and not a brown color.
These chocolate brownies are not chewy, but are soft, moist and cake like. I have not added any dry fruits in it. But some chopped roasted almonds or cashews or walnuts would really go well in the brownie.
This chocolate brownie recipe is very loosely inspired from this Brownie recipe. in my thought processes, I had remembered heating the butter and then adding other ingredients as mentioned in the original recipe. I used the heating method, but kind of improvised on it. Instead of heating butter, I heated water and added sugar, cocoa, oil and cooked this solution till it came to a boil. Then added it to the dry ingredients. The heat softens the whole wheat flour and what you get is a softer texture in the brownie. The original recipe calls for eggs, so if you want to make the brownies with eggs, you can check the original recipe.
If you are looking for more Chocolate recipes then do check:
chocolate brownie recipe
INGREDIENTS
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)
INSTRUCTIONS
preparation for chocolate brownie recipe
- Grease a 7 x 2 inches square baking pan with some oil.
- First measure all the ingredients and keep them ready.
- In a mixing bowl or pan, take 1/2 cup whole wheat flour (atta), 1/2 teaspoon baking powder and a pinch of salt.
- 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 for brownie recipe
- Now take 1 cup water in a pan and heat it on a low to medium flame.
- 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.
- 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.
- Let this mixture come to a boil.
making chocolate brownie batter
- Switch off the flame and add the bubbling hot cocoa mixture to the dry flour mixture.
- Also add vanilla extract.
- With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
- 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.
- The brownie batter has a thick consistency and does not flow freely but loose (much like a halwa consistency).
- 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.
- The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.
- Now place the brownie batter with the spatula in the baking pan.
- Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.
baking chocolate brownie
- 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.
- Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.
- Do not over bake the brownie as then the top will get dried out and become crusty.
- Once the brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
- 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.
- While serving brownies, you can sprinkle some powdered sugar on top.
- 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.
NUTRITION INFO (approximate values)
How to make chocolate brownie recipe
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 ½ cup levelled whole wheat flour (atta used for making chapatis), ½ 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 for brownie recipe
5. Now take 1 cup water in a pan and heat it on a low to medium flame.
6. When the water become hot, lower the flame and then add ⅓ cup sugar.
7. Next add ⅓ cup levelled cocoa powder.
8. Then add 4 tablespoons oil. Here I have added all the 4 tablespoons of oil in a measuring cup. You can use any neutral flavored oil or olive oil. I used sunflower oil.
9. With a spatula begin to mix everything very well, so that the sugar dissolves and the cocoa powder mixes very well with the water. With a spatula or wired whisk, break the lumps of cocoa powder if any.
10. Let this mixture come to a boil.
Making chocolate brownie batter
11. Switch off the flame and add the bubbling hot cocoa mixture to the flour mixture.
12. The liquid mixture will cover the entire flour mixture. Also add ½ teaspoon vanilla extract.
13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.
14. The mixture will be hot, so be careful while mixing and also mix lightly. Do not over do as you do not want a chocolate atta dough 🙂
A few tiny flour specks in the batter are fine.
15. Here is a pic showing the consistency of the batter. It is a very thick batter and does not flow freely but still loose (much like a halwa consistency). If the batter looks too much thick, then the one showed in the pic below, then please add a few tablespoons of hot water and then mix again. The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.
16. Now place the batter with the spatula in the baking pan.
17. Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.
Baking chocolate brownie
18. Here’s the brownie pan ready to go in the oven.
19. Bake in the pre heated oven at 200 degrees celsius/392 degrees fahrenheit for 30 to 40 minutes, with both top and bottom elements on. Keep the pan on the center rack. do not open the oven door till ¾th 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.
20. Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven. Do not over bake the brownie as then the top will get dried out and become crusty.
21. Once the chocolate brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.
22. Slice and serve chocolate brownie. if not serving immediately, then store the brownie 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.
23. While serving chocolate brownie, you can sprinkle some powdered sugar on top. 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.
thank u, can you tell me we must preheat in warm mode or toast mode.
preheat in toast mode (both top and bottom heating elements are on).
hi, i am using morphy richards otg when i make a brownie it is uncooked &became rubbery.please can you tell me the temperature & timer.sometimes cakes also become uncooked.can you help me.
temperature to bake is 180 degrees celsius. timing will vary, but you can consider an approximate time of 25 to 40 minutes. try keeping the cake in the center rack and use both the top and bottom heating elements. rubbery can be due to overmixing the batter and baking soda or baking powder not being fresh for eggless cakes. hope this helps.
Hi, you have awesome recipies.. I keep going through your recipe pages even in office ???? .. here I have a question…! Coco powder you used is sweetend or unsweetened??
Thanks ????????. I use unsweetened cocoa powder
Is it possible to add milk instead of water?
milk can be added instead of water.
Is there anyway I can add a little coffee into the recipe. How do I do It?
yes you can. when you add the cocoa powder to the hot water, that time also add instant coffee.
Hi, can I use all purpose flour instead of whole wheat flour in all the recipes ☺
yes you can use all purpose flour instead of whole wheat flour in all recipes. just add less liquids like water or milk as whole wheat flour absorbs more water or milk than all purpose flour.
Hi, thank you for eggless brownie recipe.. have tried using exact measures as advised.. and baked for 35 + 5 mins… while the brownie came out ok, there was too much oil oozing out making it taste too oily. I’d used olive oil. What do you think went wrong? Any suggestions? Thank you
welcome sekhar. i have never had this oil issue when making the brownie. the oil has to get mixed evenly. if the batter is over done or under mixed, then there is a possibility of oil coming out while baking. could also be due to olive oil. next time you can add 2 to 3 tablespoons olive oil.
thank you Amit. Will try that out next time. btw, I’d tried the normal chocolate cake, came out quite well.
your site is awesome and i’m trying more recipes too. Thanks again.
Welcome SekharT. Glad to know that you liked the website. Thanks for sharing positive feedback on eggless chocolate cake.
Can i put this mixture i into my small muffin tray? Instead of putting in a square pan?
yes you can do that.
Hi dear….. i have a bajaj 35 lt oven and it has two modes… a bake mode with only bottom element on and a toast mode with both elements on….so according to you i should use the toast mode instead of bake mode? I am a bit confused
i also have the same oven. you can use either. sometimes i use the toast mode and sometimes only the bake mode. in bake mode, the top does not get browned or gets browned very less. so for this recipe you can use the bake mode.
Hello mam..can I double the receipee?
you can try doubling the recipe.
Hi dasana … M a huge fan of urs i follow almost each recipe of urs.. .. this choco brownie i have tried turned out to be a block buster.. Instead of baking it into tray i baked it into silicon cupcakes mould nd it was really fantastic…! ????
Welcome Priyanka. Thanks for your kind words. Good to know that the recipe worked well in silicon cupcakes mould.
Hi dassana amit..
I tried this recipe and with your reply it turn out to be superhit.. Now i want to make brownie of triple quantity . So what quantity of all d ingredients should be..??
Thanx in advance.
just triple the ingredients proportionately. thanks for the feedback on the brownie recipe.
Thanx for your reply Amit… i want to make this recipe with triple quantity what changes i need to make with all the ingredients..??”
prachi, i have already replied to your query. please check below. refresh the page and you will the comments.
My brownie got stick to the baking tray itself… after some tapping it came out to be broken.. is it because i have reduced the quantity of oil or something else
prachi, i don’t thick is because of that. i hope its not a new pan. in new cake pans or tins cakes or brownies do tend to gets stuck for the first time. also grease the pan well with oil or butter.
Hi mam…Ur blog is awesome…Almost all recipes hav come out well…I had a query…Can I use microwave mode for these brownies??
Thanks Madhu for your kind words. Please don’t use microwave mode as it will not work.
Hi can i add milk in this recipe..??
If yes than how much and when..??
Prachi, add the same amount of milk as water. in the same step. then skip adding water.
Thanku.. i made it.. it was yummy????
Welcome Prachi
Can we reduce proportion of oil? Since I am bit health conscious..
Muskaan, You can add about 2-3 tablespoon oil.
I used the exact measurements given in the recipe… Yet the brownie didn’t turn out well ????… Even after baking it for 1 hr, the brownie was not cooked from the inside… And there was a lot of oil… So much that eventually I had to dispose the whole thing off … I have standard measuring cups and a weighing machine as well… But no idea why this happened. I baked the brownie on convention mode at 180 C… Pls help because I’m a strict vegetarian… I don’t use eggs in my recipes… And I have great interest in baking eggless recipes at home… But I’m not at all satisfied with this one????
pratiksha, looks like the brownie mixture has got fried in the oven. meaning there has been no even mixing or too much mixing of the batter. as a result the oil is released from the sides. one hour is a long time. its not that the brownie has not got baked. either due to uneven mixing or too much mixing, the texture has got ruined. these brownies are soft. if the batter is under mixed or over mixed, it will spoil the texture of the brownies. care has to be taken when mixing or folding eggless cake batters. always mix with light pressure from the hands. hope this helps.
Hi dassana, I tried this recipe today the exact measurements( using a cup as a reference) but it did not turn out well. I baked it in convection mode in microwave ( 180 C) but even after nearly 50 min it was bubbly. The oil separated. The top layer did get a bit cooked but the inside the batter almost retained the original consistency. I took it out after 50 min and when I tilted the tin, some oil actually trickled out. The surface too was very oily. Any suggestions? I was wondering is 1/2 cup flour too less ?
pooja, with a cup the measurements would change drastically. for baking recipes its always better to go by the gram measurement or use the exact cup measure as given in the recipe. the oil does not separate in the recipe. looks like the cup reference you used yielded less flour. 1/2 cup is not less as cocoa powder is also added. in brownies less flour is used as compared to cakes. i would suggest to get a good set of measuring cups and spoons if you plan to bake often. better to buy steel cups as they are sturdy and strong. you can buy them online on amazon.in
Thanks for you reply. Will try it with exact measurements and let you know how it turns out.
welcome pooja and do let me know.
Tried the eggless choclate brownie following the exact recipe but to my disappointment, didn’t come out as I expected☹️. I’ve tried some of your other recipes too , they turned out rather nice.The brownie batter doesn’t rise AT ALL. Not even a bit. Rather disappointed
anuradha, brownies do not rise much like cakes. they do rise, but less as compared to cakes. since you mention that the batter did not rise at all, the issue can be baking powder which is not fresh or which has expired. when only one ingredient like baking powder or baking soda is used, its always better to check its freshness. add a bit of it in a vinegar+water solution and it should fizz and bubble immediately. if not then the baking soda is not fresh. another issue for the batter not rising, is too much mixing. any eggless cake or brownie batter if mixed too much, will form gluten strands in it and this will ruin the texture of the cake. it will be atta like – there won’t be any lightness or sponginess in it. hope this helps.
I completely followed the recipe. But my brownie went crisp like biscuit in sides and uncooked inside.
What should I do to make brownie ?
what temperature you baked and did you preheat the oven. looks like the temperature in the oven which you are using is very hot and thats why the brownies are too much cooked from outside. oven temperatures should be calibrated over a period of time. its basically you set one temperature but the actual temperature inside the oven is different. it can be less or more. on google you can find methods on how calibration is done.
Hey Dasana,
I have tried tawa pulao, rajma and few other recipes. Everything was too good. Pictures and description are very precise. I am it takes lot of effort to do all work. Wonderful blog.
This recipe (brownie), how can I adjust ingredients for American cup measurements . 1 cup – 237 ml
sushmitha, thanks a lot. for the cup measurements, you can easily use 1/2 and 1/3rd cup of the measuring cup you have. only change the teaspoon and tablespoons measurements to these – 2.5 tablespoons oil, a light pinch of salt and 1/3rd teaspoon vanilla extract.
Hi mam… I ‘ve tried so many of your recipes .. and all turned out so well.. my kids love brownies and I saw this version of white chocolate brownie.. and I would like you to please guide us doing this your way… please do consider my request
thanks a lot malathy. i will give a try. need to get white chocolate first from the market.
Hi. I tried making this recipe but my cocoa solution was very thin. What should I do to make it thicker?
Thanx
just cook it for some more time and it will thicken.