If there is one thing I am scared of baking then it is an eggless recipe. I panic and then mess up even the best of recipes. I have tries multiple recipes from various sources but the eggless version always betray me. My parents have now reached the stage of ‘super annoyed’ because they see the dishes I bake but can’t eat them because of the egg. So it is my endeavor to master the art of eggless baking so that my parents can have a feast of my baked goodies soon.

I have tried multiple eggless brownies but I only manage to get the ‘cakey’ version of it and never the fudgy version. Also most of them do not hold the structure and partially collapse. So for now, I continue to bake brownies with eggs. This is a recipe for keeps. The brownies turned out so fudgy and chewy and simply delicious.

I have added chopped walnuts to the brownie. It is not mandatory but I will judge you a little bit if you don’t. It has dark chocolate in it though you can replace that for milk chocolate. The key to a delicious brownie is to not over-bake it. The pointers to figure out the brownie is done are – it starts to pull away from the sides, the top is cracked and when you insert a toothpick in it, there are a few crumbs. I halved the recipe and made adjustments because I had only 1 egg and the recipe needed more.

Recipe adapted from here

Serves 3

WHAT WE NEED

Dark chocolate                   170 gms

Unsalted butter                    56 gms

Egg                                          1

Granulated white sugar      100 gms

Vanilla extract                       5-6 drops

All purpose flour                  55 gms

Baking powder                     1/2 tsp

Salt                                          a pinch

 

WHAT TO DO

• Preheat the oven to 180C
• Grease a 6″ baking pan and line it with parchment
• Melt the chocolate and butter by the double boiler method or for 50 seconds in a microwave oven
• Mix well and let it cool
• In another bowl, mix the egg, vanilla and sugar until frothy (4-5 minutes with a whisk)
• Add the chocolate mixture and mix well
• Add the flour, baking powder and salt and mix well
• Pour into the baking pan and bake for 27-30 minutes till the top of the brownie is cracked and it has started pulling away from the sides slightly.
• Take it out of the oven and let it cool in the pan for 2 hours at room temperature
• Serve warm with some ice cream
• Enjoy!

 

This is my post for the Blogging Marathon under the theme, ‘Cuisine of USA’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM