These easy to bake Eggless Brownies are soft, moist, full of chocolaty taste, and flavour. After having them, no one can guess that they’re egg-free. I’ve adapted the recipe from here. Give this a try, it’s a keeper! 🙂
Eggless Brownies
These easy-to-bake eggless brownies are soft, moist, and full of chocolatey flavor. After trying them, no one can tell they're egg-free.
Ingredients
- 1 cup- All-purpose flour/Maida
- ½ cup- Unsweetened Cocoa powder
- ¾ cup + 2 tbsp- Caster Sugar/White powdered sugar
- 1 tsp- Baking soda (soda bi carb)
- A pinch of salt
- 1/3 cup- Vegetable oil/Olive oil (I used vegetable oil)
- 1 cup- Milk
- 1 tsp- White vinegar
- ½ tsp- Instant coffee powder
- ½ tsp- Vanilla extract
Instructions
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Preheat oven to 180 degrees C. At room temperature mix the milk and vinegar. Keep aside for 5 mins.
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In a bowl, mix all the dry ingredients (flour, soda, cocoa powder, coffee powder, salt, and powdered sugar).
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In another bowl, mix the oil and vanilla extract. Add the milk + vinegar mixture into this.
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Now add the wet ingredients to the dry ingredients and whisk gently to form a lump-free batter.
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Pour the batter into the greased square 8” X 8” pan. Bake for 25-30 (mine was ready in 30 minutes) minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
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Cool the baked brownies in the pan itself, and then run a sharp knife around the edges of the pan. Cut into squares after completely cooled, store in an airtight container.
Recipe Notes
- The milk+vinegar mixture is a great substitute for buttermilk. So, if you’re running out of buttermilk this can be used.
- This is a basic eggless brownie recipe. You can add any nut, chocolate chips or chocolate chunks to top the batter before baking.
- You can spread chocolate ganache on top for that extra chocolaty taste.
- The brownies will keep well outside in the winter but keep them refrigerated in the summer.
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