Fudgy Eggless Brownies


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.

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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.

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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
  1. Preheat oven to 180 degrees C.
  2. Butter an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.
  3. In a small bowl, mix two tablespoons of flaxseed powder with six tablespoons of water. Keep it aside.
  4. Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water.
  5. Remove from heat and stir in the cocoa powder and sugar .
  6. Next, whisk in the vanilla extract, flaxseed paste and curd.
  7. Finally, stir in the flour and baking soda.
  8. 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.
  9. 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.
  10. Serve at room temperature or chilled.