My egg based brownies turn out super awesome. Gooey and Fudgy with an amazing crust. But when it comes to eggless have not met success until now.
This recipe by baking Guru Anuja Sule from Simple Baking uses flax seeds as a replacement for eggs. Its soft and fudgy and left my daughter confused as to which brownie is better. And a plus as always is that the recipe is super easy to follow.
Ingredients
150 gms chopped chocolate
113 gms butter cut into pieces
15 gms cocoa powder
200 gms caster sugar
1 tsp pure vanilla extract
2 tbsp flax seeds powder (just grind the flax seeds in your mixer till it turns into a fine powder) + 6 tbsp water
1/4th cup curd
95 gms all-purpose flour (maida)
1/4th tsp baking soda
- Preheat oven to 180 degrees C.
- Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
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In a small bowl, mix two tablespoons of flaxseed powder with six tablespoons of water. Keep it aside.
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Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
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Remove from heat and stir in the cocoa powder and sugar .
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Next, whisk in the vanilla extract, flaxseed paste and curd.
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Finally, stir in the flour and baking soda.
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Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake.
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Remove from oven and let cool on a wire rack. If its soft to cut, keep in the fridge for a couple of hours and then cut it.
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Serve at room temperature or chilled.
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