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
WHAT WE NEED
Dark chocolate 170 gms
Unsalted butter 56 gms
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
This is my post for the Blogging Marathon under the theme, ‘Cuisine of USA’.