May 22nd, 2012
Eggless Chocolate Brownies
The recipe requests made to me sit inside a folder, neatly stacked in my mailbox. Life manages to get in the way and I have not been able to attend to this important task on my “to do list”. I want to start making amends on that front with this recipe which also happens to be one of the most popular recipe requests made to me!
Eggless baking recipes are so popular and easily found these days but in my humble opinion, there is a dearth of good eggless brownie recipes. And considering that brownies are so popular and that any self respecting baker needs to have atleast one good brownie recipe in his or her repertoire, I’m quite surprised with myself that I have not yet put up a recipe for the same.
These brownies are everything that a good brownie ought to be! Dense, chocolatey and with a beautiful crust typical to brownies. Serve them plain with a cup of tea or coffee (decaffeinated for me please!) or serve them as a dessert topped with hot fudge sauce or chocolate syrup or caramel alongside fresh whipped cream or a scoop of some good old vanilla ice cream. If you do, I can assure you of some brownie points for you from all those who savour these beauties! 🙂
This year there was no fancy cake on Ro’s birthday as I had a strange request from him. He wanted one of the most popular recipes on divinetaste, my famous “mango cheesecake”. And on the day of his birthday, we were to go on a road trip and meet my sister and brother in law and celebrate the day with them.
So, I made these brownies early in the morning and served them to him for breakfast and carried some for the road and some for the other folks in my family whom we were to meet. With these brownies, the mango cheesecake and the cake my sister brought for him to cut, we had one happy birthday boy!
On a sidenote, I was featured in BBC GoodFood India May 2012 issue where I created a cooling South Indian menu. If you happen to lay your hands on a copy, do take a look!
Eggless Chocolate Brownies Recipe
Serve these brownies warm as it is or with toppings like chocolate syrup, chocolate sauce, fudge sauce or caramel alongwith vanilla ice cream or whipped cream.
280 gm (2 cups) flour
2 tsp baking powder
1 tsp baking soda
240 gm (1 1/4 cup) dark chocolate*
190 ml (3/4 cup) water
150 gm (3/4 cup) butter at room temperature
40 gm (5 tbsp) castor sugar
397 gm (1 tin) condensed milk
1 tsp vanilla extract
1/4 cup walnuts, chopped
Grease and line a 10” square tin with baking parchment or greaseproof paper.
In a bowl mix all the dry ingredients, the flour, baking powder and baking soda and sieve once to make it uniform.
In a small sauce pan, put in the dark chocolate broken into pieces and the water and heat until the chocolate melts. Stir well to get a smooth sauce and keep aside to cool.
Set your oven to heat at 180 C/350 F.
In a large bowl put in the butter and the sugar and beat well with a wire whisk or a hand blender or stand mixer until smooth and creamy, about 2 to 3 minutes.
Put in the condensed milk and the vanilla extract and beat again for 3 to 4 minutes.
Stir in the melted chocolate and mix well.
Mix in the flour and beat again for two or three minutes until all the flour is mixed into the liquid.
Pour the batter into the tin, tap the tin once or twice to make the batter uniform, scatter the nuts all over on the top and bake for 40 minutes.
* I used 3 bars of Cadbury bournville with great succes as I didnt have my stock of callebaut cooking chocolate on hand. Use any good quality dark chocolate.
Makes 16 brownies