Eggless Chocolate Brownie

Eggless Chocolate Brownie

Who doesn't love brownies? I am a big savoury person but I love brownies. I was not feeling very nice, very irritated and flustered. I was snapping at everyone in sight. That is when I decided to do what relaxes me the most - baking. I had just gone shopping and bought all the supplies to bake a cake or a brownie. I didn't have any eggs which ofcourse didn't stop me. I made an eggless chocolate brownie inspired by Edible Garden. I added extra dark and milk chocolate chunks in the mix. It only made them delicious. The brownie was perfect and soft and melted in my and my husband's mouth.....simply yummmmm!!!!

Eggless Chocolate Brownie

Makes 9 Squares

Ingredients

1 cup Maida
1 cup Milk
1/2 cup Cocoa Powder
3/4 cup + 2 tbsp Powdered Sugar
1 tsp Baking Soda
A pinch of Salt
1/3 cup Vegetable Oil
1 tsp Vinegar
1/2 tsp Coffee Powder
1/2 tsp Vanilla Essence
10 Walnuts, Chopped
10 Kisses (Dark & Milk), Chopped

Preparation

1. Pre-heat oven to 350F / 180C. How to pre-heat an oven.
2. Mix the milk at room temperature with the vinegar and keep aside.
3. In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. 
4. Mix the powdered sugar with this and stir well to combine.
5. Mix the oil and vanilla to the milk + vinegar mixture.
6. Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left.
7. Add the chopped chocolates to the mix.
8. Transfer the batter to a greased 8X8 pan and add chopped walnuts on top.
9. Bake for 25-30 mins until a fork inserted into the brownie comes out clean or with crumbs.
10. Let the baked brownies sit in the pan and cool completely before you cut into squares.

Note: If a recipe calls for buttermilk and you don't have any in hand, milk + vinegar mixture acts as a great substitute for buttermilk.

Keeps well for up to 2 days outside or 4 days refrigerated.