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:
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chocolate brownie recipe
By Dassana Amit
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
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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.
Hi Dassana, I tried out this easy recipe today! Thank you.
I did all the steps as mentioned ,it came out good but it tasted a little bitter ,could you help me out why it happened?
I used Hershey’s cocoa unsweetened & added some chopped walnuts.
The bitterness could be due to the quality of cocoa or oil. If you have used vanilla essence instead of extract, this can also make the cocoa taste bitter. If using vanilla essence, then ¼ teaspoon can be added. I hope this helps.
heyaa!! loved your recipe i have been looking for a good eggless brownie recipe and came across your recipe just wanted to check whether this recipe would fit in a rectangle baking pan (if yes, then do i need a trimming in the measurements??) as i do not have a square one and i really wanna try making some brownies
Hi Tisya, a smaller rectangular pan would work well for the recipe and thanks.
ok thnx alot
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.