Eggless Brownies Recipe | Chocolate Brownie
Chocolate Brownie is a timeless treat loved by all ages – because really, what’s not to love about rich, chocolatey goodness? In this post, I’m sharing a simple, delicious version of the classic: an Eggless Brownie made with cocoa powder and dark chocolate. This recipe uses whole wheat flour instead of all-purpose flour, giving it a wholesome twist. It’s also egg-free, easy to make, and just as satisfying as the traditional kind.
Why This Eggless Brownie Recipe Work
Brownies have long held their place as a beloved American treat, celebrated for their deep chocolate flavor and irresistible, dense texture – somewhere between a cookie and a cake. They’re soft and moist on the inside, often with a rich bite and that signature delicate, crackly top.
While traditional recipes rely on eggs and refined flour (maida), this particular version takes a more wholesome route. It’s inspired by the fudgy style of brownies but is made without eggs or all-purpose flour.
Instead, it calls for whole wheat flour, full-fat milk, butter, cocoa powder and rich dark chocolate to create a brownie that’s moist, soft, and bursting with flavor – without feeling overly heavy.
The whole wheat flour adds a subtle nuttiness and helps maintain a tender crumb. I’ve used Christopher brand dark cocoa powder and dark chocolate to bring in deep chocolate notes. Callebaut chocolate chips are mixed into the batter and sprinkled on top for soft, melty bites in every piece.
You can use any good-quality brand of dark chocolate and cocoa powder. It’s best to use couverture chocolate instead of compound, as couverture has more cocoa butter, which gives a richer taste and smoother texture.
That said, if you only have compound chocolate, you can still use it – just know the flavor and mouthfeel may be slightly different.
A key trick to getting that classic glossy crust? Melt the sugar into the hot milk-butter mixture. It’s a small extra step, but it makes all the difference and gives these brownies their elegant sheen without the need for frosting.
This recipe is an improved version of the one I had shared earlier. After training as a pastry chef and gaining more experience with eggless baking, I revisited my original recipe to make it more fudgy, softer, and richer in flavor. If you’ve tried the earlier version, I think you’ll enjoy this updated one even more.
It’s a simple, no-fuss recipe made with everyday pantry staples. There’s no all-purpose flour (maida), no eggs – yet the brownies turn out chocolaty, soft, and deeply satisfying.
Key Ingredients at a Glance
- Whole wheat flour: This gives structure to the brownies and also adds a light nutty flavor. It’s more wholesome than all-purpose flour but still keeps the texture soft and tender when used in the right amount.
- Baking powder: Adds slight lift to the batter and helps balance the dense texture without making the brownies cakey.
- Dark cocoa powder: Adds that deep, rich chocolate taste. I’ve used Christopher brand, but any good-quality cocoa will work. It also helps give the brownies their color and deep chocolaty flavor.
- Dark chocolate: Brings in extra moisture and makes the brownies more fudgy. It also deepens the chocolate flavor. Choose couverture if possible; it melts better and has a smoother finish.
- Unsalted butter: Adds richness and helps to create a soft, moist crumb. Using melted butter also gives that dense, fudgy texture instead of a cake-like one.
- Full-fat milk: Acts as a liquid and also replaces eggs in this recipe. It binds everything together and helps keep the brownies soft and moist.
- Sugar (raw or white): Sweetens the brownies and plays an important role in forming that shiny, crackly crust when melted into the hot milk-butter mix.
- Vanilla extract (optional): Just a small amount brings warmth and enhances the chocolate flavor.
- Callebaut chocolate chips: I’ve added these for that extra chocolatey bite in every piece. They melt just enough to give little gooey pockets of chocolate, on the top.
If you love chocolate-based eggless desserts, here are a few more recipes you might enjoy:
- Eggless Chocolate Cake – Soft, moist, and great for any celebration.
- Eggless Chocolate Mousse – Light, airy, and made without gelatin.
- Eggless Chocolate Chip Cookies – Crisp at the edges and soft in the center.
- Lava Cake – Rich with a gooey chocolate center, perfect for a quick treat.
- Biscuit Cake – No oven needed and made with pantry staples.
How to make Eggless Brownies
Before you begin, make sure all your ingredients are at room temperature.
Preparation
1. Grease a 7 x 2 inches square baking pan with softened butter or oil if you prefer.
2. Measure all the ingredients and keep them ready:
- ½ cup whole wheat flour(atta), leveled – 60 grams
- ¼ cup cocoa powder, leveled – 22 grams
- ¼ teaspoon baking powder
- ¼ cup dark chocolate chips – 40 grams
- 60 grams butter – unsalted & softened, at room temperature
In a sieve, take ½ cup whole wheat flour, ¼ teaspoon baking powder and 1 pinch of salt.
3. Sift this flour mixture. Keep aside.
Preheat the oven at 180° C (355° F) for 15 minutes. For convection ovens, preheat at 170° C (340° F).
Note: If using stone ground or roller milled whole wheat flour (or chakki ground atta), then sift it twice with the baking powder.
4. Transfer the sifted ingredients in a mixing bowl.
Make Cocoa Butter Mixture
5. Now, take 1 cup whole milk or full-fat milk in a saucepan and heat on low to medium flame.
6. When the milk turns hot (but not boiling), lower heat and add ⅓ cup sugar (65 grams).
7. Add 60 grams unsalted butter. The butter must be at room temperature and softened.
8. Next, add ¼ cup leveled cocoa powder.
9. With a whisk, begin to mix everything well, so that the sugar dissolves and the cocoa powder mixes well with the milk.
Break the lumps of cocoa powder, if any. Mix to a smooth and glossy mixture.
10. Turn off heat and add ¼ cup (40 grams) of dark chocolate chips or chopped dark chocolate.
In the photo below, you’ll notice the chocolate chips are partly melted. After adding them, they sank into the liquid, so they weren’t visible on the surface.
To show that I did add them, I scooped some out with a spoon for the photo. Most of them partly melted into the hot mixture, adding even more chocolatey depth to the batter.
11. The chips will begin to melt. Using a whisk mix the chips with the rest of the liquid mixture.
Make Brownie Batter
12. Add the hot cocoa and chocolate solution to the sifted flour mixture in the bowl. Also, add ½ teaspoon vanilla extract.
13. With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly. Do not overmix.
The batter is a medium consistency flowing batter. It is not thick or thin.
If your batter looks too thick, add a few tablespoons of hot milk and mix again. If its too thin, add a few tablespoons of flour.
Note: The milk required depends on the quality of whole wheat flour. So, do keep some hot milk handy, if you need to add it.
14. Now, pour the batter in the greased baking pan.
Tap the pan on the countertop a few times to release air bubbles.
15. Place 2 to 3 tablespoons of dark chocolate chips on top of the batter.
Bake Chocolate Brownie
16. Bake in the preheated oven at 180° C (355° F) with both top and bottom elements on for about 28 to 35 minutes.
In a convection oven, bake at 170° C (340° F). In a slow oven with less heat on top, bake at 190° C (375° F).
Keep the pan on the center rack. Do not open the oven door till ¾ᵗʰ of the Eggless Brownie is done. Since oven temperatures vary, keep a check.
Once done, check with a tooth pick or bamboo skewer. If the tooth pick or skewer comes out clean, the brownie is baked well.
Keep in mind not to over bake the brownie as then, the top will dry out and turn crusty.
Serving & Storage Suggestions
Once the brownie has cooled down or reached room temperature, you can either lift it out of the pan or slice it directly in the tray for easy serving.
Cut the brownie into squares and enjoy right away; or store the pieces in an airtight container in the fridge if you’re saving them for later. In cooler weather, they’ll stay fresh on the counter for a day or two without refrigeration.
When it’s time to serve, feel free to dress them up! A light dusting of powdered sugar or confectioner’s sugar adds a charming touch.
You can also drizzle some chocolate or caramel sauce over the top, or go all out and pair them with a scoop of Vanilla Ice Cream or Chocolate Ice Cream for an indulgent dessert.
Expert Tips
- Measure accurately: Use leveled cups or a scale. Too much flour or cocoa can make the brownies dry.
- Use good quality chocolate: Pick a rich dark cocoa and couverture chocolate for better taste and texture. Compound works too, but won’t melt as smoothly.
- Melt sugar into the butter-milk mix: This helps form the signature shiny top; heat just enough to melt, don’t boil.
- Stick to full-fat whole milk: It adds richness and helps replace eggs for a moist texture.
- Mix gently: Stir just until combined as over mixing can make the brownies dense and chewy.
- Don’t skip the chocolate chips: They melt into the batter, adding richness. Place a few on top so they stay visible after baking.
- Preheat the oven and line the pan: Always preheat and line or grease the pan well for even baking and easy removal.
- Bake just right: A skewer should come out with moist crumbs, not wet batter. Over baking will dry them out.
- Cool before slicing: Let them cool completely to set. You can chill them briefly for neater slices, but bring to room temperature before serving for the best texture.
FAQs
What are the substitutes for eggs in a Chocolate Brownie made at home?
Common egg substitutes include full-fat milk, yogurt, mashed banana, or applesauce. Each one adds moisture and helps bind the batter. In this recipe, full-fat milk is used. It keeps the brownies soft and moist without affecting the chocolate flavor.
Can I replace the whole wheat flour with all-purpose flour in this recipe?
Yes, you can definitely do that, but reduce the milk slightly. However, I would suggest to try making these brownies with whole wheat flour for a healthier option.
What can I use in place of butter?
In this recipe, you can replace the butter with 3.5 to 4 tablespoons of oil.
Is it possible to bake these Eggless Brownies in a microwave?
I wouldn’t recommend using your microwave to bake these Eggless Brownies, unless your microwave has the convection mode in it. If you have it, then you can preheat at the convection mode at 170° C (340° F) and also bake at the same temperature.
Can I flavor this Chocolate Brownie with nuts?
Certainly, you can do so. Add walnuts, almonds, hazelnuts, etc. to make a lovely nutty variation of these Eggless Brownies.
My Chocolate Brownie turned dry. What could be the reason?
The possible reason for your Eggless Brownie turning dry is that you must’ve overbaked. In order to avoid this, it is always a good practice to insert a toothpick in the brownie and check if it comes out clean or no, as every oven temperature varies. If it does, your Brownie is perfectly baked and ready to come out of the oven.
Step by Step Photo Guide Above
Eggless Brownies Recipe | Chocolate Brownie
Ingredients
Dry ingredients
- ½ cup (60 grams) whole wheat flour (or atta), leveled
- ¼ teaspoon baking powder
- 1 pinch salt
Wet ingredients
- 1 cup whole milk – full fat
- ⅓ cup (65 grams) raw sugar – or swap with granulated white sugar
- ¼ cup (22 grams) dark cocoa powder or regular cocoa powder – leveled
- 60 grams Butter – unsalted & softened, or 3.5 to 4 tablespoons oil; use sunflower oil or any neutral flavored oil
- ½ teaspoon vanilla extract or ¼ teaspoon vanilla bean paste, optional
- ¼ cup (40 grams) dark chocolate – couverture or good quality, callets (chips) or chopped
- 2 to 3 tablespoons dark chocolate chips – for topping, optional
Instructions
Preparation
- Grease a 7 x 2 inches square baking pan with some softened butter or oil if you like.
- First measure all the ingredients and keep them ready. Make sure the ingredients are at room temperature.
- In a mixing bowl or pan, take whole wheat flour, baking powder and a pinch of salt.
- Sift these dry ingredients and set aside.
- Transfer the sifted ingredients in a mixing bowl.
- Preheat the oven at 180° C (355° F) for 15 minutes. For a convection oven, preheat at 170° C (340° F).
Making cocoa butter mixture
- Heat whole milk in a pan on low to medium heat until hot but not boiling.
- Lower the heat and add sugar, softened butter and cocoa powder.
- Whisk continuously until the sugar and cocoa powder dissolves completely and the mixture looks smooth and glossy.
- Turn off heat. Add the dark chocolate chips or chopped dark chocolate. Mix very well.
Making chocolate brownie batter
- Add hot cocoa, butter and chocolate mixture to the sifted flour mix in the bowl. Also, add ½ teaspoon vanilla extract.
- With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly. Do not over-mix.The batter is a medium consistency flowing batter. It is not thick or thin.If your batter looks too thick, add a few tablespoons of hot milk and mix again. If its too thin, add a few tablespoons of flour.
- Now transfer the brownie batter with the spatula in the baking pan.
- Tap the pan on the countertop a few times to release air bubbles.
- Place chocolate chips on top of the batter.
Baking Brownie
- Bake in the preheated oven at 180° C (355° F) with both top and bottom elements on for about 28 to 35 minutes. In a convection oven, bake at 170° C (340° F). In a slow oven with less heat on top, bake at 190° C (375° F).
- Keep the pan on the center rack. Do not open the oven door till ¾ᵗʰ of the Eggless Brownie is done.
- Check with a tooth pick or bamboo skewer to check the doneness. It should come out clean with a few crumbs on it.
- Do not over bake the brownie as then the top will get dried out and become crusty.
- Once the brownie becomes cools, 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 airtight 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 or confectioner's sugar on the top layer.
- 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.
Notes
- Instead of butter, you can add 3.5 to 4 tablespoons of a neutral tasting oil.
- Use a good quality cocoa powder and dark chocolate, preferably couverture, as it melts better and gives a richer taste and smoother texture.
- The milk required depends on the quality of whole wheat flour. So, do keep some hot milk handy, if you need to add it.
- Add a bit more sugar if you prefer for a more sweeter tasting brownie.
- Opt to make the chocolate brownie recipe with all-purpose flour instead of whole wheat flour, but add reduce the milk slightly.
- If using, stone ground or roller milled whole wheat flour, then do sift it twice with the baking powder.
Nutrition
Eggless Brownies Recipe from the blog archives was first published on August 2016.
How to do it without oven? I don’t have an oven, but really want to have homemade brownies. Please suggest appropriate changes in the recipe to make it in cooker
Thank you for your query. Yes, you can make eggless brownies without an oven. You can bake them on a stovetop using a pressure cooker, heavy pan, or heavy kadai.
You can check my Pressure Cooker Cake recipe for the method.
You can follow the same recipe. No changes are needed in the ingredients or batter. The timing may change. Hope this helps!
I tried this out – it is so easy to make, and turns out so well. Thank you for sharing!
Thank you for this lovely feedback.
Nice to bake.
Hi..can we put chocochips or walnut.
Yes you could.
Hi. I have tried your brownie recipe. It was tasty . But it wasn’t soft at all. Don’t know what went wrong. Please suggest as I had exactly followed your measurements.
The softness comes from the baking powder’s reaction with the other ingredients. If the baking powder is not fresh and active the brownie won’t be soft.
Whenever making any baked goods, it is better to check the freshness of the baking powder or baking soda by mixing either in a bit of vinegar and water solution. If either bubbles and fizzes they are fresh and active.
I hope this helps.
Hi!
Instead of an oven can I bake it in microwave?
It won’t work if you use the microwave mode of the microwave oven.
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.
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.
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 dassana … 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.
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.
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 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.
Hi Dassana,
What would be the temperature to bake if I double the quantity of the ingredients??
Judith, same temperature. timing will vary from oven to oven. so can’t say about timing.
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.
Tried this recipe just now..it came out really good..Your website/application is beautifully presented and inspiring me to cook varieties ???
thanks supreetha for your appreciation and positive feedback.
can I make this in pressure cooker??
ishani, don’t know. you will have to give a try.
Hi .. if I m using maida inplace of atta, does the water quantity remain the same ? And what about the other ingredients
other ingredients can be same. water added can be less as maida absorbs less water than whole wheat flour.
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
thats nice to know pooja. do let me know if any other issues arise or if you have any queries.
ok just tasted . it’s raw.. have baked it for thirty min..anything I can do to save it now?
chaitra, continue to bake for some more minutes. since no two ovens are same, the time taken also varies. so it can take less or more time.
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.
I followed everything to t. also got batter like in pic. but my brownies are boiling in the oven! what to do?
chaitra, looks like the batter has become very liquidy. so this consistency of batter will take more time to bake.
nice i will try
Can we use bournvita for the brownies?
you can try.
Can I try to do this in a cooker?
you can try. i think the recipe should work.
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.
Pls add more cake recipes
rupashi, surely we will add more eggless cakes recipes.
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
sure we will keep posting more baking recipes, thanks for positive views 🙂
I am a big dark chocolate 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 🙂
Can u make fondant
yes i can but avoiding as a time taking process and more so all the ingredients like corn syrup etc should be easily available.
Hi dassana!!will definately try dis recipe soon!u were abt to post sponge cake s recipe.when u r going to dat?
preet, i am still trying to perfect the sponge cake recipe.
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
pooja, did you mix too much? for how long you baked and in which oven (convection or OTG) and also for how long did you preheat the oven?
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.
Hello! Can we use ghee instead of oil? What will be the proportion?
ghee will give a very different taste. i am not sure how the overall taste will be. use 4 tablespoons of melted ghee.
Which cocoa powder is suitable for vegans? and is it sweetened or unsweetened? kindly guide
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.
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.
What will be the time for Convection mode backing at 180 degrees??
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.
I followed the recipe to the t ,but it’s a cake consistency what to do ?
you mean the batter or the finished product. if its the batter, then just bake. don’t worry. it will come out good.
Can we use maida instead of wheat flour? Will it affect the texture of brownie?
maida can be used. but you will need to add less water. so you can add 2/3rd to 3/4th cup water.
Can we make this browny in cooker?? Since we r not having OTG or oven …
If yes…then plzzz guide for the same
rumana, you can make the brownie in cooker. you can check this recipe of pav which i have made in cooker. the method will be same. just that instead of pan with the pav, you need to place the brownie pan in the cooker – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
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!!
thanks shweta. you can make these brownies in the pressure cooker. it should take about 20 to 25 minutes. check this post on how to bake in a pressure cooker – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
I don’t have oven . then what is the procedure to do in Stove. plz tell me
chandrika, you will need to use a 5 to 6 litre pressure cooker or a thick bottomed deep pan/pot. you can check the method on how to bake in a pressure cooker in this post – https://www.vegrecipesofindia.com/pav-recipe-in-pressure-cooker/
how long should we bake in microwave in convection mode..?
piya, convection ovens bake faster. so it can take around 15 to 25 minutes.
Plz tell how to bake in microwave…
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.