Eggless Brownies Recipe | Chocolate Brownie

brownie sprinkled with powdered sugar, cut into squares, stacked on top of each other on a white plate.

4.76 from 45 votes

Eggless Brownies Recipe | Chocolate Brownie

An easy Eggless Brownies Recipe made with cocoa powder, dark chocolate chips, whole wheat flour, sugar, baking powder, and butter. These brownies are soft, moist, and rich in chocolate flavor. Whole wheat flour adds a light nuttiness and makes them a bit more wholesome. A simple recipe using basic ingredients you likely already have at home.

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Cuisine: World

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Chocolate Brownie

Calories: 123kcal

Author: Dassana Amit

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

US Customary - Metric

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