Decadent Eggless Chocolate Brownies Recipe

This is a recipe for easy and delicious chocolate brownies made with cocoa
powder. The recipe is accompanied by step-by-step pictures to guide you
through the process. The result is a soft, moist, and cake-like brownie that
is sure to satisfy your sweet tooth. The recipe is easy to follow and the end
result is irresistible. With this recipe, you can enjoy the classic taste of
chocolate brownies without any fuss.

Indulge in these rich and fudgy eggless chocolate brownies that are sure to
satisfy your sweet tooth. Made with simple ingredients and no eggs, these
brownies are perfect for vegans or those with egg allergies. Each bite is
bursting with chocolate flavor and has a texture that’s both soft and chewy.
Serve warm with a scoop of ice cream or a drizzle of chocolate sauce for a
truly decadent treat.

Satisfy your chocolate cravings with these delicious eggless brownies. Made
with a combination of cocoa powder and chocolate chips, these brownies pack a
serious chocolate punch. The absence of eggs in the recipe results in a dense
and fudgy texture that melts in your mouth. Perfect for vegans or those with
egg allergies, these brownies are easy to make and sure to impress. Enjoy them
on their own or with a scoop of dairy-free ice cream for a heavenly treat.

Step 1:Prepare a 7 x 2 inches square baking pan by lightly coating it
with oil. 

Step 2:Gather all necessary ingredients and measure them out before
starting the recipe

Step 3:Combine 1/2 cup whole wheat flour (atta), 1/2 teaspoon baking
powder and a pinch of salt in a mixing bowl or pan

Step 4: Thoroughly mix all ingredients together using a whisk. For
a lighter texture, sifting the flour mixture is an optional step. Once mixed,
set the bowl aside and preheat the oven to 200 degrees Celsius or 392 degrees
Fahrenheit for 15 minutes.

Step 1:In a separate pan, heat 1 cup of water over low to medium flame

Step 2:When the water reaches hot temperature, reduce the heat and stir
in 1/3 cup of sugar, 1/3 cup of cocoa powder and 4 tablespoons of oil

Step 3:Using a spatula, thoroughly combine all ingredients. The sugar
should fully dissolve and the cocoa powder should be evenly distributed
throughout the mixture. Use the spatula or a whisk to break up any clumps of
cocoa powder.

Step 4: Let this mixture come to a boil.

Step 1: Remove the mixture from heat and stir in the dry flour
mixture to the hot cocoa mixture.

Step 2:Also add vanilla extract.

Step 3:Using a spatula or a wired whisk, gently combine the wet and dry
ingredients together.

Step 4:Be mindful of the heat and handle the mixture cautiously while
mixing. It is important to not over-mix, small flour specks in the batter are
acceptable. Keep the mixing light.

Step 5:The brownie batter will have a thick and dense consistency,
similar to that of a halwa. It should not be too thin or pourable, but not too
stiff either.

Step 6:If the batter appears too thick as shown in picture 15, add a
few tablespoons of hot water and mix again to achieve the desired consistency.

Step 7:The amount of water needed may vary depending on the quality of
the whole wheat flour, so it is recommended to keep some hot water readily
available in case it is needed to be added to adjust the consistency.

Step 8:Now place the brownie batter with the spatula in the baking pan.

Step 9:Gently shake the pan to ensure that the batter is evenly
distributed. Then, use a spatula to level the surface of the batter.

Step 1:Place the pan in the preheated oven at 200 degrees Celsius/392
degrees Fahrenheit and bake for 30-40 minutes. Avoid opening the oven door
until the brownie is 3/4th done. Oven temperatures may vary so keep an eye on
it. If using a convection oven, preheat and bake at 180 degrees Celsius.

Step 2:To check if the brownie is done, insert a toothpick into the
center of the pan. If it comes out clean, remove the pan from the oven.

Step 3:It’s important to avoid overbaking the brownie, as it can result
in a dried-out, crusty top.

Step 4:After the brownie has cooled or warmed, it can be removed from
the tray, or you can slice it directly in the baking pan.

Step 5:Cut the brownies into desired portions and serve immediately. If
not consuming right away, place the cut brownies into an airtight container
and store in the refrigerator. In a cool and temperate environment, these
brownies can be left out at room temperature for a period of 1 to 2 days.

Step 6:As a garnish while serving, brownies can be dusted with powdered
sugar.

Step 7:An alternative way of serving brownies is by topping them with
chocolate or caramel syrup, or even serving them alongside a scoop of vanilla
ice cream to create a delectable dessert.

Delicious and indulgent, eggless chocolate brownies are a treat that can
be enjoyed by those with egg allergies or those who follow a plant-based diet.
Despite the absence of eggs, these brownies retain their rich chocolate flavor
and fudgy texture. Making them is simple and requires only a few basic
ingredients, such as flour, sugar, cocoa powder, and plant-based milk. The
recipe can be adjusted to achieve the desired moistness, density, or
cakeyness. Whether enjoyed as a dessert or a midday snack, these eggless
chocolate brownies provide a guilt-free pleasure for all to enjoy.