Friday, 1 February 2013

Eggless Chocolate Brownie

       I have this little diary that i maintain, where i write down all the recipes that catch my fancy, some improvisations, tips etc... so I thought what better than to share a small recipe from it? :)

Today I'd like to share the first ever chocolate fudge brownie recipe I had. It is a great recipe for people who are vegetarian. Uses curds instead of eggs. The only thing is that this recipe can only make brownies of the fudgy kind. doesn't go well for the dry - brownies.
So here it is...

Time Required - Prep: 15 minutes
Baking time: 30 to 45 minutes
Yields: Around a quarter of a kg to half.

Use Standard Measures, i.e, use the same cup to measure 1/2 of flour as well as 1/2 of curd.

Maida/ Flour: 1 cup
Sugar (Granulated) : 1 1/2 cup
Cocoa Powder: 3/4 cup
Baking soda: 1/2 teaspoon
Baking Powder: 1/4 teaspoon
Baking Chocolate (Dark): around 150 grams
Butter: (salted will do, but make sure it is softened at room temperature before use) : 1/2 cup
Yogurt/ Curds (should be drained and whipped till no lumps are there. Be doubly sure to see that the curds haven't turned sour, or the brownie will smell funny): 1/2 cup
Vanilla Essence: 1 tablespoon
Milk : 1 cup (should be at room temperature)
Salt: to taste.
Nuts : almonds/ walnuts/ hazelnuts/ cashews etc (optional)


  • Mix all the dry ingredients in a big bowl with a spatula, slowly turning them without mushing out all the air. 
  • The important thing about the salt is that if you are using salted butter, you may not need any salt at all. It is a matter if taste and it can only come with time. 
  • Boil some water in a pot, place a smaller bowl on top of it, which covers the top of the pot completely. Place your baking chocolate in the top bowl. The chocolate will melt gradually as the water in the bottom pot boils and heats the bowl. This method of melting chocolate is called 'double - boiling' and is used for almost all the recipes that need chocolate. 
  • Once the chocolate has melted, in a separate bowl, mix the chocolate with all the wet ingredients.
  • Add the wet ingredients to the dry ingredients slowly. 
  • Use extra milk only if the batter is not upto the desired consistency.
  • Don't whisk the batter, just slowly turn the flour in till it is evenly mixed and no lumps remain. The batter should have the consistency that is pasty , not runny. It should form a thick coating on the back of your spoon. 
  • Grease your baking tray with butter. Preheat the oven to 180 degrees for 7 minutes. 
  • Pour the batter into the greased tray and place it in the oven.
  • Bake for 30 minutes then  keep checking every 5 minutes with a cake tester. (A cake tester is something you poke into a cake to check if it is cooked. The best home option is an uncooked strand of spaghetti. Poke into the tin. If it comes out clean and easily, your brownie is cooked. You could also use a toothpick)
  • Once it is baked completely, take it out of the oven and let it cool in the tin itself.
  • Cut it into the desired shapes, store it in airtight containers and refrigerate. You can heat them in the microwave before consumption
I find these brownies best eaten warm, accompanied by a bowl of vanilla ice cream :D.
You could try different versions of this brownie by adding chocolate chips, dried fruit like raisins and apricots etc.
If you find the brownie too rich, i suggest you reduce the size of the butter by a part. It will only change the texture a little, and the brownies wont be the melt - in -your -mouth kind.
You could also try a white chocolate brownie: Omit the cocoa powder and replace the dark chocolate with white chocolate :)

I hope you guys liked the recipe!
P.s: Apologies for no photographs with this one. Forgot to click some. >_<

Please feel free to give some feedback!
Till the next time,
Cheers :)

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