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Eggless Cocoa Brownies Recipe

Course Cakes


  • Butter Melted - 1/2 cup
  • Refined Oil - 1 tbs
  • Sugar - 1 cup
  • Milk-1/2 cup
  • Vanilla Extract - 1 tsp
  • All Purpose Flour / Maida - 1 cup
  • Baking Powder - 1/3 tsp
  • Salt – 1/4 tsp


  • 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.