Eggless Cocoa Brownies Recipe

When I was looking for some brownie variations, I came across this cocoa brownies at Cafe Delights. Usually we melt butter and chocolate and use in brownies, but this recipe is different. It uses cocoa powder. It also has a little bit of oil in the recipe which gives the fudge texture to the brownies. I converted the recipe to eggless and halved the recipe and baked a small batch. And all the slices were shared with the guys in our office. I didn’t even show it to Sruti.

As mentioned in my last post, getting a perfect slice from a brownie is easy. Just refrigerate it until firm and then slice it with a serrated knife to get perfect squares. And then let it come back to room temperature before serving. You don’t want to serve firm brownies to your kids or friends. You can even warm it up in MW oven and serve it with a sauce or a scoop of icecream. As I was experimenting with the recipe, I kept it simple. Next time I will be adding some fillings and toppings. I am even planning for a video. I was so happy with the result. The brownies were nice, slightly dense and slightly fudgy.

Recipe Adapted From CafeDelights

Cup Used 200 ml

Ingredients:

Butter, Melted – 1/2 cup / 100 gm

Refined Oil – 1 tbs

Sugar – 1 cup / 200 gm

Milk – 1/2 cup / 100 ml

Vanilla Extract – 1 tsp

All Purpose Flour / Maida – 1 cup / 130 gm

Cocoa Powder – 1/2 cup / 50 gm

Baking Powder – 1/3 tsp

Salt – 1/4 tsp

Procedure:

Preheat oven to 180°C.

Grease and line an 8″ by 8″ square tin with paper coming upto the rim. It will be easier to lift the brownie out of the tin.

In a bowl mix together sugar, melted butter and oil and whisk until well combined.

Add milk and vanilla and whisk until sugar starts melting.

Add in the flour, cocoa, baking powder and salt and whisk until the batter is nice and thick.

Transfer to the tin and smooth the top.

Bake in the preheated oven for 20 – 25 minutes.

Allow it to cool completely.

Cover with cling and refrigerate for 2 hours.

Remove the brownie from the tin, slice it up with a serrated knife to get perfect squares.

Allow it to come back to room temperature before serving.

Or MW until warm and serve it with a scoop of icecream.

Eggless Cocoa Brownies Recipe

5 from 1 vote

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Course Cakes

Ingredients

  

• 100 gm Butter – 1/2 cup Melted –
• Refined Oil – 1 tbs
• 200 gn Sugar – 1 cup
• 100 ml Milk-1/2 cup
• Vanilla Extract – 1 tsp
• 130 gm All Purpose Flour / Maida – 1 cup
• Baking Powder – 1/3 tsp
• Salt – 1/4 tsp
• 50 gm Cocoa Powder – 1/2 cup

Instructions

 

• Preheat oven to 180°C.
• Grease and line an 8″ by 8″ square tin with paper coming upto the rim. It will be easier to lift the brownie out of the tin.
• In a bowl mix together sugar, melted butter and oil and whisk until well combined.
• Add milk and vanilla and whisk until sugar starts melting.
• Add in the flour, cocoa, baking powder and salt and whisk until the batter is nice and thick.
• Transfer to the tin and smooth the top.
• Bake in the preheated oven for 20 – 25 minutes.
• Allow it to cool completely.
• Cover with cling and refrigerate for 2 hours.
• Remove the brownie from the tin, slice it up with a serrated knife to get perfect squares.
• Allow it to come back to room temperature before serving.
• Or MW until warm and serve it with a scoop of icecream.