I already have a post on how to make fudgy brownies then why this new post. It's because this is the eggless version of super easy fudgy homemade brownies. The flaky texture on top, fudgy and intense chocolate flavor is the highlight of these brownies.
I made these fudgy brownies on my son's birthday. The sizzling brownies with vanilla ice cream was a great hit. These are very easy to make and finger licking good!
The quantity of ingredients mentioned is good for a 8" x 8" tin. Most of the recipes for brownies call for dark chocolate with 70% cocoa. However, I used Amul dark chocolate with 55% cocoa. The taste of the brownies is still good. I have also used unsweetened dutch process cocoa powder to enhance the taste. In place of eggs, I have used thick curd / yogurt. Also, the flour is the all purpose flour. This is the no fuss recipe.
I am sure you will love to make and eat these fudgy homemade brownies. If you post the picture of these on social media, please don't forget to tag me and use #thespicensugar
Eggless Fudgy Brownies
Prep time - 20 minutes
Baking time - 25-30 minutes
Yield - 16 brownie pieces
150 gms dark chocolate coarsely chopped (70%-75%. I used Amul Dark Chocolate with 55% cocoa)
23 gms (1/4 cup) unsweetened cocoa powder (preferably dutch process else natual. I used Hershey's)
70 gms (5 tbsp) unsalted butter (at room temperature)
80 ml (1/3 cup) water
190gms (1 cup) caster sugar
55 gms (1/3 cup) thick curd / plain yogurt
90 gms (3/4 cup) all purpose flour
1/4 tsp salt
15 gms (2 tbsp) corn flour
100 gms coarsely chopped walnuts
Preheat the oven to 180 C. Line 8" x 8" square tin with parchment paper.
In a microwave safe bowl, add the chopped dark chocolate. Heat it in 30 seconds first and then in 10 seconds intervals mixing it after every interval until chocolate is melted and has a good shine. (In the absence of microwave, you can also melt the chocolate and butter together using the double boiler method).
Add the room temperate butter as well as cocoa powder to the melted chocolate. Mix well so that there are no lumps. If butter has not fully melted then microwave it in 10 seconds interval until fully incorporated. Mix well.
Boil the water on gas stove. Add the caster sugar and mix it until sugar completely dissolves.
Add water & sugar mixture to the chocolate, butter and cocoa powder bowl and incorporate well by mixing it together.
Add lightly whisked curd to the chocolate mixture and mix well.
Sift all purpose flour and corn flour together and fold it in chocolate mixture. Ensure that there are no lumps in the batter.
Add chopped walnuts and mix lightly.
Pour the chocolate mixture in the prepared 8" square tin and level it from top.
Bake in the pre heated oven for 25-30 minute until crust is formed and the tooth pick inserted comes out with little moist crumbs but not the wet batter. Unlike cake, we don't want the tooth pick to come out clean otherwise the brownies will be dry. Hence, start testing it after 20 minutes or so.
Once baked, take the tin out of the over and allow it to cool completely. Then, chill the brownies in fridge for 30 minutes before slicing them
Once chilled, remove the brownies from the tin using the overhang of the parchment paper and place it on the plate.
Slice the brownies in 16 equal pieces. These
Brownies can be served as it is. Alternatively, you can serve it on a sizzling plate, top it with chocolate sauce and a scoop of vanilla ice cream.
These brownies can be stored for 3-4 days in an air tight container.