Eggless Chocolate Brownie

Brownies are simply adored by kids and adults alike. Not only these are one of the best companion to your cuppa, you can just binge on one or two just like that! What if we tell you that you can get these fluffy layered chocolate brownies in just 15 minutes of prep time (and 15-20 minutes of bake time)? Wouldn’t you want to try these right away? Why wait! We bet you’d have almost all of its ingredients either at home or easily available at your grocery store. This recipe has been an experiment (that turned out deliciously successful) in the kitchen and we just can’t wait to share! Also celebrating the Chocolate Day with these!

Fun fact: Our secret ingredient gave a layered effect to this brownie, isn’t that the cherry on top or should we say choco chip on top! It’s the Hersheys chocolate syrup! And yes these brownies are without eggs and without butter!

Ingredients:

200 gm condensed milk or milkmaid
¾ cup of maida/all-purpose flour
½ cup powdered sugar
1 tsp baking powder
½ cup cocoa powder
½ cup milk
½ cup oil
1 tbsp vanilla essence
2 tbsp Hershey’s chocolate syrup
½ cup chopped roasted walnuts
½ cup chopped roasted almonds
¼ cup frozen chocolate chips (optional)

Procedure:

Pre heat the oven at 180 degree celsius for 10 minutes
Sieve the dry ingredients together
Add oil and mix well. Add vanilla essence
Add milk and milkmaid while continuously mild beating the batter
Add chocolate chips, walnuts, almonds and chocolate syrup. Using a spatula, fold the batter
Grease the baking tray using oil. Sprinkle some maida at the base. Pour and spread the batter evenly
Bake for 15-20 minutes until the skewer comes out clean when inserted in the middle

Points to note:

Generally, butter be beaten with sugar to give the desired fluffiness. Replacing butter with oil is a healthier option resulting into similar fluffy brownies
Deep freeze chocolate chips at least an hour before. This is done as it helps chocolate chips to retain its form and texture by not melting while baking