We all agree that brownies are sinfully delicious, right?
If you’ve never eaten a brownie, let me take you through the experience of eating one. These are purely dense, decadent and delectable brownies. While hot, it is crumbly and crisp on the outside and soft yet dense inside. But here’s the best part. You chill it overnight and what you have the next day is this incredibly dense, chocolaty, fudgy piece of brownie!
I have been craving for brownies for the past one week and was waiting for a chance to bake them. I baked egg-less version of brownies and can be prepared vegan too. The best part, ingredients are so readily available in any part of the world that you wouldn’t be able to come up with the excuse of non availability! Are they ultimate? In my house, they’re definitely better than ultimate. My son loved it and my super critic husband said it was awesome and I was in bliss.
- All purpose flour (maida) – 1 cup
- Cocoa powder – 1/2 cup
- Powdered Sugar – 3/4 cup
- Salt – a pinch
- Baking soda – 1 tsp
- 5 tbsp melted butter or for a vegan recipe use cooking oil
- Butter milk – 1 cup or for a vegan recipe use 1 cup soy milk with 1 tbsp lemon juice mixed in
- Instant coffee powder – 2 tsp, dissolved in 1 tbs of water
- 1 tbs chopped nuts of your choice (I use walnuts)
Sift all purpose flour, cocoa powder, sugar, baking soda and salt together.
Dissolve the instant coffee powder in one tbs hot water.
Take the sifted contents in a bowl and combine oil, butter milk and diluted coffee to it. Stir with a spatula until everything combines into a smooth batter.
Chop the walnuts roughly and add it to the batter and stir ones.
Preheat the oven to 350°F or 180°C.
Grease and flour the baking pan. Pour in the prepared batter into the pan and bake for 25-30 mins or until wooden tooth pick inserted in center comes out clean.
Allow to cool thoroughly for maximum chocolaty taste and slice them into squares.
Eggless brownie is ready. Serve with vanilla ice cream.
Happy baking !!!!!!