Brownie is an evergreen favorite of all ages, when it comes to Chocolate Recipes. I mean what is actually not to love in it – there’s chocolate and all things decadent in a Chocolate Brownie recipe. Here, on this post, I have shared a similar, yet easy and yummy Eggless Brownies recipe that you can make with cocoa powder. This variation of this quintessential dessert also makes use of whole wheat flour and not all-purpose flour. So, the recipe is also a bit healthier and is vegan too.
About Eggless Brownies Recipe
A Brownie is one of those sweet dishes that has nothing hidden about it – from the name to its flavors and texture. I mean what can be more obvious than calling a dish by the name of what its color is.
Also, as the chocolate is one of the main ingredients, it is also commonly termed as Chocolate Brownie or Cocoa Brownie.
The recipe of an Eggless Brownies had been requested by many readers. In fact, there are more eggless cake and muffin recipes that have been requested by readers and I will add them gradually.
For this particular recipe of Brownies minus eggs, I wanted the recipe to be made easily by everyone. So, I have used cocoa powder in this one.
Just like any other recipe, this recipe of Eggless Brownies too has some more ingredients that are common and easily available. You really don’t need to go hunting for them.
Divided into dry and wet ingredients, these are, whole wheat flour (or add atta that is used for making chapati or roti), baking powder, salt, water, sugar, oil and vanilla extract or essence.
I also add organic raw sugar in this recipe of Brownie to make it all the more wholesome. But you can easily make it with your regular granulated sugar as well.
Make sure to use a good quality of cocoa powder for this Chocolate Brownie recipe. The color and quality of the cocoa powder also decides the color of this Eggless Brownies.
My dish turned a dark chocolate color and not a brown one because of the variety of cocoa powder I used.
This Brownie is not chewy, but is soft, moist and cake-like. I have not added any nuts or dry fruits in this Chocolate Brownie. However, some chopped roasted almonds, cashews or walnuts would really elevate the flavors in it.
The inspiration for my recipe of Eggless Brownies lies loosely in this Brownie Recipe. In the recipe I have swapped a neutral flavored oil with butter.
Instead of heating and melting butter, I have heated water and added sugar, cocoa powder, oil and cooked this mixture till it came to a boil. Then, added it to the dry ingredients.
The whole wheat flour softens due to the heat. This results in the soft texture of this Chocolate Brownie. The original recipe calls for eggs. So, if you want to make this Eggless Brownies with eggs, you can check the original recipe.
How to make Eggless Brownies
Preparation
1. Grease a 7 x 2 inches square baking pan with some oil or softened butter if you prefer.
2. Measure all the ingredients and keep them ready, namely
- ½ cup whole wheat flour or atta, leveled – 60 grams
- ⅓ cup cocoa powder, leveled – 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
3. In a mixing bowl or pan, take ½ cup of the whole wheat flour, ½ teaspoon baking powder and 1 pinch of salt.
4. With a whisk, mix everything very well. You can even sift this flour mixture, if you prefer. Keep aside.
Preheat the oven at 200° C/392° F for 15 minutes.
If using, stone ground or roller milled whole wheat flour (or chakki ground atta), then do sift it twice with the baking powder.
Make Cocoa Solution
5. Now, take 1 cup water in a pan and heat it on low to medium flame.
6. When the water turns hot (but not boiling), lower heat and add ⅓ cup sugar.
7. Next, add ⅓ cup of the leveled cocoa powder.
8. Then, add 4 tablespoons oil. Here I have added the entire 4 tablespoons of oil with 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 well, so that the sugar dissolves and the cocoa powder mixes well with the water. Break the lumps of cocoa powder, if any.
10. Let this mixture come to a boil on medium-low heat.
Make Brownie Batter
11. Switch off the heat and add the bubbling cocoa solution 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 wheat dough. A few tiny flour specks in the batter are fine.
15. Below is a photo showing the consistency of the batter. It is a very thick batter and does not flow freely but still loose.
If the batter looks too much thick, then add a few tablespoons of hot water and mix again.
Note that 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.
Bake Chocolate Brownie
18. Here’s the brownie pan ready to go in the oven.
19. Bake in the preheated oven at 200° C/392° F 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 Chocolate Brownie is done.
Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.
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 Eggless Brownies as then the top will get dried out and become crusty.
21. Once the 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 in an air-tight container in the refrigerator.
In a cool and cold climate, you can keep it outside at room temperature for 1 to 2 days.
23. While serving Brownie, you can sprinkle some powdered sugar on top. You can even serve them with some chocolate or caramel syrup on top. Or make a dessert of Vanilla Ice Cream served with these.
Expert Tips
- For best results, make use of a fine quality cocoa powder for this recipe. The color also depends on this.
- In my recipe, I usually add sunflower oil. However, you can use olive oil or any other neutral flavored oil in this recipe.
- The consistency of the batter in this recipe is a thick one that does not flow freely, but is loose. Just like a Halwa. In case your batter has turned extremely thick, then add some hot water and mix to get the right consistency.
- Quantity of water that goes to make the batter also depends on the quality of whole wheat flour or atta you are using in this recipe.
- If you are baking using a convection oven, then make sure to preheat as well as bake it at 180° C/356 ° F.
- You can easily store these Brownies in air-tight containers and refrigerate. If you live in colder climates, these also stay good at room temperature for 1 to 2 days.
More Chocolate Recipes To Try!
Cake Recipes
Cake Recipes
Dessert Recipes
Dessert Recipes
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Eggless Brownies Recipe | Chocolate Brownie
Ingredients
Dry ingredients
- ½ cup whole wheat flour (or atta), leveled – 60 grams
- ½ teaspoon baking powder
- 1 pinch salt
Wet ingredients
- 1 cup water
- ⅓ cup raw sugar – 70 grams or add regular white granulated sugar
- ⅓ cup cocoa powder – leveled, 30 grams
- 4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
- ½ teaspoon vanilla extract – optional
Instructions
Preparation
- Grease a 7 x 2 inches square baking pan with some oil or softened butter if you like.
- First measure all the ingredients and keep them ready.
- In a mixing bowl or pan, take whole wheat flour, 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° C/392° F for 15 minutes.
Making cocoa solution
- Take 1 cup water in a pan and heat it on a low to medium flame.
- When the water become hot (but not boiling), lower the heat and then add sugar, cocoa powder and then add 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 on medium-low heat.
Making chocolate brownie batter
- Switch off the heat 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 photo at step 15 above, 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 Brownie
- Bake brownie in the pre heated oven at 200° C/392° F for 30 to 40 minutes. 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° C/356° F.
- 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 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 oil, you can add 4 tablespoons of softened butter.
- Use a good quality of cocoa powder.
- Add 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.
- I usually add sunflower oil. But, you can use olive oil or any other neutral flavored oil.
- The amount of water to be added will vary with the quality and texture of whole wheat flour.
- If using, stone ground or roller milled whole wheat flour, then do sift it twice with the baking powder.
Nutrition Info (Approximate Values)
This Eggless Brownies recipe from the archives, originally published in August 2016 has been updated and republished on February 2023.
can I make this in pressure cooker??
ishani, don’t know. you will have to give a try.
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.
Hii,thanxs again and will now surely get a new set of 250ml measurements.Will again try it later and see the results.?
welcome pretti 🙂
Can I bake it in a dhokla cooker if I don’t hav a Owen ?
pratika, you will have to give it a try. not sure how the final result will be.
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?
at what temperature you are baking and also are you preheating the oven for 15 minutes. 60 minutes is a long time. do let me know.
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.
In that case how much time will it take for the brownies to bake at 200 degrees?
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.
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.