Eggless Brownie Recipe is made through easy way, hence cocoa powder has been used.
This eggless brownie recipe is made with whole wheat flour, sugar, cocoa powder, baking powder and Olive Oil. I have used ingredients which are easily available and you don’t need to go hunting for it. Use a good quality of cocoa powder for the best taste.
These chocolate brownies are not chewy, but are soft, moist and cake like. No dry fruits are added but some chopped roasted almonds or cashews or walnuts would really go well in the brownie.
Ingredients
Dry Ingredients For Brownie
- 1/2 Cup Levelled Whole Wheat Flour About 60 Grams
- 1/2 Teaspoon Baking Powder
- 1 Pinch salt
Wet Ingredients For Brownie
- 1 Cup Water About 250ml
- 1/3 Cup Organic Unrefined Cane Sigar Or Regular Sugar - About 70 Grams
- 1/3 Cup Levelled Cocoa Powder About 30 Grams
- 4 Tablespoons Ekin Olive Oil
- 1/2 Teaspoon Vanilla Extract Optional
Servings: Servings
Instructions
Prepping
- Grease a 7*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, 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
- Now take 1 cup water in a pan and heat it on a low to medium flame.
- When the water is heated up properly, lower the flame and then add 1/3 cup sugar, 1/3 cup cocoa powder and then add 4 tablespoons EKiN Olive 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.
Preparing 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 very 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 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 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 hands, if you need to add it.
- Now place the 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
- Bake 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 comes out clean, remove the pan from the oven. Do not over bake as 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 1-2 Days.
- While Serving 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.
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