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eggless brownie recipe | eggless chocolate brownie recipe with cocoa

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eggless brownie recipe
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eggless 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 eggless 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.

eggless 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 eggless recipes then do check black forest cake, eggless banana bread, vanilla cake, whole wheat cake, eggless doughnut and eggless chocolate cake recipe.

eggless chocolate brownie recipe below:

4.44 from 23 votes
eggless chocolate brownie recipe
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eggless chocolate brownie recipe
prep time
10 mins
cook time
30 mins
total time
40 mins
 
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
servings: 9 brownie
calories: 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 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 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.
  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.

recipe notes

this approximate nutrition info is per chocolate brownie:

Nutrition Facts
eggless chocolate brownie recipe
Amount Per Serving
Calories 116 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Sodium 6mg 0%
Potassium 97mg 3%
Total Carbohydrates 14g 5%
Dietary Fiber 1g 4%
Sugars 7g
Protein 1g 2%
Calcium 1.6%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.


how to make eggless brownie recipe with cocoa:

1. grease a 7 x 2 inches square baking pan with some oil.

tray for eggless brownie recipe

2. first measure all the ingredients and keep them ready.

ingredients for eggless brownie recipe

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.

ingredients for eggless brownie recipe

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.

ingredients for eggless brownie recipe

5. now take 1 cup water in a pan and heat it on a low to medium flame.

water to make eggless brownie recipe

6. when the water become hot, lower the flame and then add ⅓ cup sugar.

sugar to make eggless brownie recipe

7. next add ⅓ cup levelled cocoa powder.

cocoa powder for making eggless brownie recipe

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.

making eggless brownie recipe

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.

making eggless brownie recipe

10. let this mixture come to a boil.

preparing eggless brownie recipe

11. switch off the flame and add the bubbling hot cocoa mixture to the flour mixture.

preparing eggless brownie recipe

12. the liquid mixture will cover the entire flour mixture. also add ½ teaspoon vanilla extract.

preparing eggless brownie recipe

13. with a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.

preparing eggless brownie recipe

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.

making eggless brownie recipe

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.

making eggless brownie recipe

16. now place the batter with the spatula in the baking pan.

batter for making eggless brownie recipe

17. shake the pan, so that the batter spreads and evens out. also using a spatula spread and make the batter even.

batter for making eggless brownie recipe

18. here’s the brownie pan ready to go in the oven.

making eggless brownie recipe

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.

making eggless brownie recipe

20. check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven. do not over bake as the the top will get dried out and become crusty.

making eggless brownie recipe

21. once the chocolate brownie become warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.

making eggless brownie recipe

22. slice and serve eggless brownie. 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.

making eggless brownie recipe

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. for more yummy chocolate recipes, you can check this link – 21 eggless chocolate recipes.

eggless brownie recipe with cocoa powder




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Reader Interactions

{ 129 Responses }

    • 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.

  3. 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.

  5. 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.

  7. 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…! 😊

  8. 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.

      • Thanx for your reply Amit… i want to make this recipe with triple quantity what changes i need to make with all the ingredients..??”

      • 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.

  9. 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??

  12. 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.

  13. 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

  14. 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.

  15. 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.

  16. 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.

  18. Hi. I tried making this recipe but my cocoa solution was very thin. What should I do to make it thicker?
    Thanx

  19. Hi ma’am,

    I’ve tried many of your recipes and so far all of them have come out very well. In fact, I’ve developed a taste for cooking after following your blog. Thanks a ton there!

    As regards this recipe, I have a BAJAJ MAJESTY 28L OTG, wherein both the top and bottom elements are ON in the TOAST option while in the BAKE option only the bottom elements remain ON. So, do I need to TOAST the brownies?

    • Welcome Sampada. that is the option they mention. but it does not literally mean that the brownies will get toasted. even i have the bajaj oven at home. but since your oven is slightly smaller, i suggest you to only use the bottom heating element.

  20. Hi Dassana,
    What would be the temperature to bake if I double the quantity of the ingredients??

  21. Hi Dassana ,
    I want to make this brownie in a 13 * 9 inch pan. Can you please help me with the exact measurements? Thank you in advance !!! Btw I love all of your recipes and the website for the design , detailed recipes and photos. I keep trying them every now and then.

    • paps, a 13*9 inch pan will be large for this amount of brownie batter. they will get flattened too much. while baking this can affect the texture. for this size pan, you can double the recipe. but add less oil in it. so you can add about 5 to 6 tbsp oil overall in the doubled recipe. sugar can be added less or more depending on your choice. i think the recipe if doubled will work. also add water less or more, depending on the quality of flour. keep some hot water handy. thanks a lot paps.

  22. Tried this recipe just now..it came out really good..Your website/application is beautifully presented and inspiring me to cook varieties ???

  23. Would like to try this recipe with dark cooking chocolate instead of cocoa powder. Could you please tell me the quantity of the same and if there will be any change in the procedure.

    • khaitan, i am not sure how much dark chocolate can be used. since the proportions of other ingredients will change. as i always add tried and tested recipe, it is difficult for me to tell exactly how much dark chocolate will be required.

  25. Hi,
    I m trying this recipe of yours just now and it is in baking procees.But while doing the preparations,got to my notice that ur recipe states -measuring cup used is = 250ml.
    Now my doubt is this,I’m having a measuring cup of 200ml.I have taken water as 150ml for the recipe.but all other ingredients like flour,sugar and Coco powder I measured 1/3 cup as stated in ur recipe which as per my cup measures 80ml.After making the heated Coco liquid solutio,I had to add a bit of flour to get the thick consistency.Keeping my fingers crossed that it turns out good and yummy too.
    Pls throw some light on measurements used and how to go about in ml and GM’s.
    TIA

    • preeti, usually when using 250 ml and 200 ml, i follow these proportions as i also have 200 ml cups. so when i want to reduce a recipe quantity i use 200 ml cups. 1 cup of any ingredient in 200 ml cup is approx or about 1/2 cup of 250 ml cup. 1/2 cup of 200 ml is approx 1/4th cup of 250 ml.

      if you have a weighing scale, then you can measure the ingredients in the weighing scale. the weight measurement is just the weight of the dry ingredients on a weighing scale. so when added in a cup, this much amount occupies this much space in a cup. so 60 grams of whole wheat flour, takes up 1/2 a cup. i hope i am clear in explaining.

      also i hope the brownies turn out good.

      • Hii,
        Thanxs for explaining the concept.I don’t have a weighing scale machine.
        But if ur recipe states 1/2 or 1/3 cup of ne ingredients,then r v supposed to take 1/2 or 1/3 from 200ml measuring cups or take proportionately to 250ml measurements stated in ur recipe.
        Brownie baking was fine but it’s too dense and hard.Not at all soft, it’s chewy too.
        Pls help for next time making perfectly.
        Thanxs

        • welcome. in cup measures, the proportions will work fine, but when it comes to teaspoon measurement, then there will be a problem. if the recipes states, 1/2 or 1/3rd cup, then you can take 1/2 or 1/3rd cup of 200 ml cup. but here again the tablespoons and teaspoon measurements will have to be reduced. eg in this recipe, 1/2 cup of flour in 200 ml cup will actually be about 1/4 cup of flour for a 250 ml cup. so here the baking soda will reduce to 1/4th teaspoon and the oil will reduce to 2 tablespoons and so the other tsp or tablespoon measurements.

          you can also use your 200 ml cup and take measurements for 250 ml cup. eg for this recipe fill the flour till 125 ml (mark) in your 200 ml cup. for cocoa powder and sugar, fill till 83 or 84 ml (little more above 75 ml mark).

          looks like the proportions went awry in the recipe with the 200 ml work. i would suggest to use the 250 ml cup measurements as for any baking recipe, it always better to use the proportions as mentioned in the recipe.

  27. I have tried this recipe twice and I loved the taste.However the time taken for the brownies to cook was more than 60 mins and both the times the brownies turned out chewy on the inside. Can you tell me why this happens and suggest a solution?

      • I did preheat the oven for 15 minutes at 200 degrees and also baked the brownies at 200 degrees(C), but I used a silicon baking tray.

        • okay. while baking in silicon baking tray, more time is required than a metal pan or tray as it is a poor conductor of heat. also looks like the chewiness is due to too much mixing of the batter. just mix the batter lightly applying not too much of pressure from the hands.

            • kavya, i do not know how much time does it takes as i have never used silicon pans. also the baking time varies from oven to oven. so i cannot give a specific time. so i would only suggest that after 30 minutes, check with a tooth pick, if the brownie is baked well or not. if there is sticky batter like consistency on the tooth pick, then you need to bake more. if you can see fine crumbs on the tooth pick or if the tooth pick comes out clean, the brownies are done.

  28. Hi .. if I m using maida inplace of atta, does the water quantity remain the same ? And what about the other ingredients

  29. My brownies always crumble, stick to the pan, cannot cut into pieces, pls suggest a solution. I tried so many other recipes also using grated chocolate and butter, then too it was crumbly. Pls help

    • looks like they are getting overdone. firstly bake reduce the temp to 15 or 20 degrees celsius, than what is given in the recipe. e.g. if a recipe calls for 180 degrees celsius, the use 165 or 160 degrees celsius. grease the pan very well with butter or oil. try adding some more liquids like water or milk or whatever the recipe has asked for. if the batter is dry, then also the brownies will become crumbly. the amount of water or milk or any liquids to be added depends on the quality of flour you are using. so could be the flour you are using requires more water or milk to be added. hope these suggestions help you pooja.

      • I will surely work on the points you mentioned, thanks for the help and yes one thing i forgot to tell you is that in spite of being crumbly brownies were tasty as ever

  31. Hi ma’am, my brownie came out well…taste was perfect…but it didn’t rise much…also if I need to increase the quantity what should be the proportion.tia

    • thanks soumya. brownies don’t rise much like cakes. just increase all the ingredients proportionately. in case if the batter looks too thick, then you can add some more water or milk.

  32. I followed everything to t. also got batter like in pic. but my brownies are boiling in the oven! what to do?

  36. the water sugar and coco powder mixture was so much for 1/2 cup aata. do we have to keep boiling till it reduces my batter was very thin i had to add more aata into it and the whole brownie was spoiled.

    • the recipe is tried and tested. you have to just bring the solution to a boil and then immediately add to the atta. the cocoa solution does not need to be boiled till it reduces. depending on the quality of atta flour, less or more water is required. at times some atta flour absorb more water. and at times the flour absorb less water. what you did was right, by adding some more atta. did you use all the rest of the ingredient proportions correctly. let me know.

  38. Perfect as always! They tasted so good, half of it was finished before dessert. We paired it with custard to make a yummy dessert.
    Looking forward to more baking recepies from you

  39. I am a big dark chokolate lover and i love your brownies!! Second time i even reduced the amount of sugar as per my taste and made a branch of this brownies only for myself (secretly from my family ))) by the way sounds ridiculous but i cooked brownies in the skillet without oven just in 20 min and they came out perfect as in the oven ones! Thank you!

    • thanks ksenia. great to know that brownies made on skillet came out perfect. thanks for sharing this. i have never tried making brownies or muffins in a skillet. i should give a try. and yes its nice to sometimes to just do things for oneself 🙂

  41. Hi dassana!!will definately try dis recipe soon!u were abt to post sponge cake s recipe.when u r going to dat?

  42. My brownie tasted good but was sticky and moist from inside, i mean i cudnt even cut it into pieces i baked it for quite long still, n my batter was also little loose, can you help me

      • Hi, i didnt mix it too much, but yes i didnt pre heat the oven, i baked for around 30 to 35 mints, and one more question, i have prestige 9 ltr potg, i wish to buy a new appliance for baking can u suggest me which one shud i buy. And i do not understand the difference between convection and otg, sorry for asking too many question ?

        • fine. the reason for the brownie for not baking well is the preheating. a minimum of 15 minutes preheat time should be given for any cake or muffin recipe. when the batter goes in the oven, the oven has to be hot and not at room temperature. so when the oven is not preheated, then the cake won’t rise well and also this affects the texture of the cake. moreover the baking time also increases.

          a convection oven is an oven which has a fan. an OTG is a regular oven without a fan. microwave ovens having convection mode also have fan. currently i am using bajaj OTG and its a good one. previously i was using philips OTG and even that was a good oven. you can check the reviews of any brand on the internet and also ask the salesperson in the shop as to which brand is good.

    • soha, cocoa powder where any milk solids or milk powder is not added is suitable for vegans. while buying check the contents in the pack. most cocoa powder do not have any milk solids added, so they are suitable for vegans. the ones i get here are unsweetened.

  45. I made eggless chocolate brownie recipe. The taste was damn good but it didnt bake properly. There was liquid inside the cake . The measurements were perfect but it didnt bake propely.

    • liquid means the brownie is not baked. more time was required for baking. no two oven has the same temperature and so the baking time varies. next time you allow to bake for some more minutes, than what is mentioned in the recipe. the only test for any baked cake, brownie or muffin is that the tooth pick should come out clean. but good to know you liked the taste.

    • it depends on the size, litre capacity of the oven. so there can be no fixed time in baking recipes. sometimes some ovens bake in 10 to 15 minutes too and some take more time. so i cannot say how much time. you have to keep a check. the more you bake, you will get an idea as to how much of an average time your oven takes to bake.

  49. Can we make this browny in cooker?? Since we r not having OTG or oven …
    If yes…then plzzz guide for the same

  50. Hello mam, can we make this brownie in pressure Cooker? If yes then how much time it will take?
    I like your recipes.. They are very easy to make.. And tasty too!!

    • if you have a convection mode in your microwave oven, then you can bake. otherwise the recipe won’t work in microwave mode. for convection mode, use 180 degrees celsius temperature for both pre heating and baking.

      • Hi dassana amit..
        Can i use butter instead of oil and in what proportion.. and can i use milk instead of water..
        Pls guide me..
        Thanku in advance

        • prachi, you can use butter. use 4 tbsp butter. and milk also can be used. so use 1 cup milk. you can also use half-half of milk and water.