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  • Writer's pictureApeksha Gore

Eggless chocolate walnut brownie

Updated: Jun 16, 2020

There are times when you can spend hours baking a delicacy and then there are others when you need to whip up something quick and yet interesting. I stumbled upon this recipe when I was looking for an eggless brownie which was easy to bake, wasn't too sticky or hard and could also be used as an elegant dessert

This recipe is actually a slight modification on recipes by Sanjeev Kapoor and Tarla Dalal. It was the fastest cake I have ever made and an instant hit amongst the guests. Ingredients

Plain flour 1 and a 1/2 cup Caster sugar 1 and 1/4th cup Butter melted, about 3/4th cup (plus a pinch of salt if using unsalted butter) Hot Water half a cup Coffee 1 teaspoon Cocoa powder 1/2 cup Coarsely chopped walnuts 100 grams Vanilla essence 1 teaspoon Yogurt/Curd 2 tablespoons Milk 1/2 cup

Method 1. Preheat oven to 180 degrees and prepare a 9 inch square tin by coating with butter and lightly dusting the surface with flour 2. Add coffee powder in hot water and let it cool 3. In a big bowl add all dry ingredients Flour, Sugar, Cocoa powder, Salt and mix thoroughly. Sifting each ingredient helps to remove and lumps and ensures even distribution 4. Add melted butter and mix 5. Gradually add milk and freshly prepared espresso. Also add yogurt one spoon at a time. Ensure that the mixture is well mixed before adding the next ingredient 6. Add walnut kernals and vanilla essence and mix well. I didnot use my blender as the Brownie requires much lesser time and mixing as compared to cakes 7. Once the batter is ready, pour it in the prepared tin and bake for about 25-35 minutes. Check with a toothpick inserted in middle of the cake after 25 min 8. Serve warm with a dallop of vanilla ice cream and a drizzle of chocolate sauce

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