Eggless Chocolate Brownies Recipe with step by step pictures. Fudgy brownies which taste amazing with milk.
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Eggless Chocolate Brownies Recipe
You all know that I have a very serious addiction towards brownies. This one is an addition to my brownies collection. I love it so much, can eat it all day. Specially this one is so moist and fudge kind of brownies, which is my favourite. These have curd and fruit jam in them which make them even more special. These both provides a little tart which really makes it.
About Eggless Chocolate Brownies Recipe
A square or rectangular chocolate baked confection is known as a chocolate brownie or just a brownie. Depending on their density, brownies can take on a variety of shapes and textures, ranging from cakey to fudgy. The top crust of brownies frequently, but not always, has a glossy skin.
Nuts, frosting, cream cheese, chocolate chips, and other ingredients might also be present. Blond brownies or blondies are a variation made with brown sugar and vanilla instead of chocolate in the batter. In the United States, the brownie was created at the end of the 19th century, and it became very popular there in the first half of the 20th century.
They are frequently consumed with milk, served warm with ice cream , topped with whipped cream, or dusted with powdered sugar and fudge. They are usually eaten by hand. Typical homemade treats in North America and are well-liked in eateries and coffee shops.
This is my first attempt of making eggless brownies, i have no idea how these will turn out. But once i made them they were pretty good. Added some cashews in this, you could add anything as you like. I added some chocolate chips to make it even more chocolaty, but you can skip that.
Ingredients for Eggless Chocolate Brownies Recipe
All Purpose Flour / Maida :
Maida requires more oil or butter when baking or cooking because it is lighter and rises faster, which is why bakers prefer maida to atta. All-purpose flour can be used for a variety of tasks, including baking, cooking, coating meats and vegetables, and thickening sauces and gravies. To manufacture all-purpose flour, a blend of
hard wheat (which has more gluten) and soft wheat is crushed together.
Butter :
The flour flakes in the dough will be covered by the butter. The butter will melt once the cookie is in the oven, but the flour will keep its strength, holding the cookie together.
Cocoa Powder :
Cocoa powder is primarily used as a flavouring agent in baked goods such as cookies, ice cream, dairy drinks, and cakes. Aside from flavouring, it is also used in the production of coatings for confectioners or frozen desserts. Cocoa powder is also used in the beverage industry, for example, to make chocolate milk.
Baking Powder :
In baked goods, baking powder is used as a leavening agent. Additionally, it functions as a cleaning agent for home furnishings. Even though the leavening agents won’t function as well if it expires, you can still use it as you would baking soda. Baking powders come in single-acting and double-acting varieties.
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Eggless Chocolate Brownies Recipe
Eggless Chocolate Brownies Recipe with step by step pictures. Fudgy brownies which taste amazing with milk.
Ingredients
Instructions
Eggless Chocolate Brownies Recipe Step by Step pictures
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| Take all your ingredients |
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| Butter a baking pan and dust it with flour |
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| Sieve flour, baking powder and cocoa together |
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| set this aside |
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| Take Butter, Sugar &vanilla in a bowl |
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| and cream them together |
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| add in the flour mixture |
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| add nuts and chocolate chips |
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| pour it in the tin |
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| and bake it |
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| Cut and serve |
Frequently Asked Questions
Can I use yogurt instead of butter in brownies?
Greek yoghurt contains little fat and a lot of protein for few calories, even in full-fat varieties. Another benefit is that using Greek yoghurt in place of butter in your recipes only requires using half as much. You only need a half-cup of Greek yoghurt for every cup of butter that your brownies require.
What happens if you make brownies without eggs?
It’s likely that you will need to use a chemical leavening agent when making brownies without eggs to help them rise. This may lead to a cakier, less fudgy brownie.
Source: Yummy Tummy
