For this month’s Baking Eggless Challenge , I selected a delicious fudgy brownie recipe from Joy the Baker. If you are new to this space and couldn’t make heads or tails of what I am talking about please take a look at the Baking Eggless group page to know more about the event. This brownie is loaded with chocolate and nuts and will surely make any one who is an ardent fan of chocolate, drool. I was waiting for an occasion to bake these brownies as I didn’t want to end up eating half the batch. So when my daughter was telling me about her friends who love my bakes, she told that the brownies she took to school on her birthday was polished off immediately and her friends are waiting for one more treat like that. Even her class teacher during a meet told me that the brownies were absolutely delicious. To please her friends who are hard core fans of my bakes, I made these brownies and sent them with my daughter. And she came back with an empty box.
Let us talk about how I substituted eggs in this recipe. The original recipe had three eggs in it and just by substituting the eggs with equal amount of liquid doesn’t always work. Though I wanted the brownie to be fudgy, I didn’t want it to be too much gooey. IF I substitute the eggs with just liquid, I will surely end with gooey brownie, but I didn’t want it. So I added some extra flour to give structure to the brownies. And also I added some extra baking soda. When baking you need to remove the brownie from the oven even though there are moist crumbs in the tooth pick. As this is supposed to be fudgy, you will never get a clear tooth pick. Over baking will make the crust crispy ( Ok, I confess, I over baked it!!!) I loved the way the brownie turned. It was not so gooey but was fudgy enough to stick inside the mouth and the chocolate flavour was just amazing. All the nuts added to the texture.
Recipe Source: Joy The Baker
Makes an 8″ * 8″ brownie cake
Ingredients:
Dark Choco Chips-1 cup
Butter-1/2 cup
Unsweetened Cocoa Powder-3 tbs
Vanilla Essence-2 tsp
Sugar-1 cup
Sour cream-3/4 cup
Milk-1/4 cup
Flour/ Maida-1 1/4 cups
Salt-1/2 tsp
Baking Soda-1/2 tsp
Mixed nuts ( walnuts, pistachios) – a handful
Procedure:
Preheat oven to 175°C. Grease and line an 8″ square cake tin.
In a bowl mix together choco chips and butter.
Either on a double boiler or in a microwave, melt them together.
Add in vanilla and cocoa powder and mix well.
In another bowl mix together flour, salt and baking soda. Keep aside.
In a mixing bowl, take sour cream, milk and sugar.
Whisk together to combine.
Add in the melted chocolate mixture and whisk until incorporated.
Now finally add the flour mixture and mix well.
Pour it into the cake tin and top it with the nuts.
Bake for 30 minutes. Remove fro oven and allow it to cool on wire rack for 10 minutes.
Remove the brownie along with the paper lining and place it on the wire rack.
Once cool slice it into squares.
Serve and Enjoy!!!
Linking this to Fun With Egg Free Baking going on in my space from March 1st to March 31st.
Eggless Chocolate Fudge Brownie
Ingredients
Ingredients
- Dark Choco Chips-1 cup
- Butter-1/2 cup
- Unsweetened Cocoa Powder-3 tbs
- Vanilla Essence-2 tsp
- Sugar-1 cup
- Sour cream-3/4 cup
- Milk-1/4 cup
- Flour/ Maida-1 1/4 cups
- Salt-1/2 tsp
- Baking Soda-1/2 tsp
- Mixed nuts ( walnuts pistachios) - a handful
Instructions
Procedure
- Preheat oven to 175°C. Grease and line an 8" square cake tin.
- In a bowl mix together choco chips and butter.
- Either on a double boiler or in a microwave, melt them together.
- Add in vanilla and cocoa powder and mix well.
- In another bowl mix together flour, salt and baking soda. Keep aside.
- In a mixing bowl, take sour cream, milk and sugar.
- Whisk together to combine.
- Add in the melted chocolate mixture and whisk until incorporated.
- Now finally add the flour mixture and mix well.
- Pour it into the cake tin and top it with the nuts.
- Bake for 30 minutes. Remove fro oven and allow it to cool on wire rack for 10 minutes.
- Remove the brownie along with the paper lining and place it on the wire rack.
- Once cool slice it into squares.
- Serve and Enjoy!!!
Can we replace sour cream with yoghurt?
Gauri, you can use sour yogurt, leave it on counter for 2-3 hours and then use..
What is sour cream…. Is it available in the market…. I live in nellore..
We don’t get sour cream here Manasi. What I usally do is, arm some fresh cream, add a tbs of curd and leave it on counter for 8-10 hours. Then use it in recipe.
The cream that you take off the cuff should be sour cream right? I use it to make my eggless muffins
Hi Gayathri, can u plz describe this a little more, as in the qty of fresh cream & does cream also has to be left on counter overnight or just the curd? considering its summers.
Also, can malai be used in place of cream
To make sour cream, we do leave it overnight, just like we set curd. Don’t add too much curd, just 1/2 tsp if the climate is too hot. If you have thick malai, you can use it instead of cream. I usually use 250 ml cream and a tsp of curd to set.
lovely brownies.I don’t have chocolate chips in hand ,will it affect the taste by any way?.
One more question can i link my bread post to yur event ?
Yeah Sathya Priya. You can link any post which is eggless..
My perfect tea time Nashtaaaaa ….brawny with masala chai…. i love itt
looks so tasty and tempting
Awesome Gayatri. Wish I could kick myself in action and make it
I tried these yesterday.. So so yummm…Simply melt in mouth style… One small problem, My brownie sunk a bit in the centre and hence it lost fluffiness.. I baked at 160 degress until the skewer cam e out neat. Anything that you ed suggest?
Megha, a good brownie sinks in the middle and is not fluffy. It needs to be fudgy. So your brownie has turned out perfect…
Gayathri thank you for this awesome recipe.. Tried it out today and it was super delicious.
Hi,
For the eggless brownie… Do you need to get the melted butter and choco chips at rooms temperature and add the rest of the ingredients
Yes, all the ingredients need to be at room temp.
Is it ok if we don’t use sour cream?
Use yogurt or curd instead of sour cream.
Hi Gayathri,I don’t have choclate chips.can I use dark choclate?
Yes, you can use.
Mam I tried this brownie but the cake broke into half 🙁 the upper part became crispy middle was soft and the bottom soggy.. Where did I go wrong?? 🙁
I am sorry. Without knowing about how you baked I couldn’t help you there..
Ma’am sour cream is?
Ma’am I’m a beginner in baking so can you please tell me the ideal measurement of 1 cup in grams?
Please take a look at this. For all my recipes you can use this table for conversion. https://gayathriscookspot.com/2014/07/conversion-recipe-measurements/
Thank you. But Still I couldn’t understand the measurement of sour cream as the measurement varies for every ingredient in your chart!
Measure sour cream as curd or milk..
We can use salted butter for the recipe?
Yes, you can..
Instead of sour cream, can I use curd?
Yes, you can.
I gave it a whirl, using 2 oz bakers chocolate and 3 oz semi-sweet chocolate chips. Those measurements came from Joy the Baker’s recipe. I also used plain full-fat Greek yogurt, rather than sour cream and added 1/2 cup semi-sweet chocolate chips to the barter. They were done, before the 30-minute mark and were crumbly and cakey, as I cut them. The taste is nice, but I wonder if less flour will yield a denser brownie or if they will hold up better, when they cool more. I didn’t cut all. any feedback?
Yes, you can try adding less flour. Usually my brownies turn so fudgy with this recipe.
Mam Ye recipe se 1kg brownie cake hota hai kya
I haven’t tried weighing this Sneha.
Hi Gayathri
The brownies look great and the recipe seems simple. Wanted to know which rack is used in the oven. Middle /Bottom or Top to bake the brownies.
This is my first time at baking so want to be sure.
Thanks in advance
Thanks Prabha. Bake in the middle rack.
Can i take homemade malai n mix curd in it n use it as sour cream…..
Yes, you can do that.
Pls give ingredients in gram also
I already saw ur measurements charts
Pls mention chocolate conversion in that
I will add the chocolate conversion in the chart. Recently I have started adding the ingredients in gm, but will do it for the older posts too. Thanks for the suggestion.
hello Maam what is the shelf life of these brownies? as in how much in advance can they be baked. thanks
You can bake it one week before, but keep it covered with cling film and refrigerated.
Thank you Gayathri for sharing this wonderful and mouth watering Brownie recipe. My kids and I really loved it.
Dear Gayatri…..
You have mentioned in the recipe for ‘Eggless Nutty Cocoa Brownies Recipe” as 1cup=200ml. Is it the same here also ??
thanks in advance.
Valli
Yes, all my recipes use 200 ml cup only.
Hello,
Can i make this recipe on the gas instead of oven?
Yes. Set your pan on medium low flame on the smallest burner, preheat and bake the brownies in it.
Can i use Dark compound instead of choco chips
Yes, you can