Eggless Chocolate Brownie

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Eggless Chocolate Brownie

A brownie is a form of cookies and a chocolate brownie is a square baked chocolate cake. it can be served with ice creams or milk and can have directly.

Eggless Chocolate Brownie

Eggless Chocolate Brownie

A brownie is a form of cookies and a chocolate brownie is a square baked chocolate cake. it can be served with ice creams or milk and can have directly.

Course Cake, Dessert
Cuisine Indian
Keyword cake without oven, cocoa chocolates, Cup cakes, Chocolate cup cakes, cocao Cup cakes, dark chocolates

Ingredients

  • 1/2 cup milk
  • 1 tbsp vinegar
  • 1/2 cup all-purpose flour (maida)
  • 1 tbsp cornflour
  • 1/4 tbsp baking soda
  • 1/2 tbsp baking powder
  • 2 tbsp cocoa powder
  • 1/4 cup sugar
  • 1/4 cup grated dark chocolate
  • 2 tbsp oil
  • 1 tbsp vanilla essence
  • 1 tbsp chocolate syrup (optional)

Instructions

  1. Take a bowl and add 1/2 cup of milk in it. Add 1 tbsp of vinegar, mix well and keep it aside.

  2. On a mixing bowl keep a seiver and add 1/2 cup of all-purpose flour (maida), 1 tbsp cornflour, 1/4 tbsp baking soda, 1/2 tbsp baking powder, 2 tbsp cocoa powder one by one and sieve properly. Mix them well.

  3. Now add 1/4 cup sugar, 1/4 cup grated dark chocolate, 2 tbsp oil and add the milk vinegar mixture (from step 1). Mix them well to avoid any lumps. Add 1 tbsp of Vanilla essence and mix again. Check for flowing consistency as shown in the image.

  4. Take a frying pan and place a stand in it. Close the lid and preheat for 10 minutes on medium flame.

  5. Take a cake mold and place a butter paper in it. Add the brownie batter (step 3) in the mold and shake well to avoid bubbles.

  6. After 10 mins (step 4), place the cake mold in the frying pan and close the lid. Cook on the low flame for 30 to 40 minutes. If you have an oven, then preheat at 170°C and bake in micro convection @170°C for 5 minutes.

  7. To check whether the brownie is baked or not you can vertically insert a toothpick in the brownie. If the batter is non-sticky to your toothpick, then your brownie is perfectly cooked. Now allow it to cool for 10 minutes. After cooling, remove the brownie from the mold using a knife from all four sides. Peel off the butter paper.

  8. You can check how soft and smooth the brownie is. Cut into slices and pour some chocolate syrup on it.

  9. Enjoy the Eggless Chocolate Brownie with everyone.

Recipe Notes

  • You can use buttermilk instead of ordinary milk (step 1).
  • Make sure to use the milk kept in room temperature.
  • Remove the brownie from the mold after cooling it properly otherwise, you may end up with a broken one.

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