Eggless Cakey Brownies | How to make Eggless Cakey Brownies

Name: Eggless Cakey Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 people
Ingredients: 130 grams all purpose flour/plain flour/maida; 3/4 teaspoon baking powder; 1/4 teaspoon Baking Soda; 30 grams thick curd/yoghurt; 180 grams sweetened condensed milk; 1-2 teaspoon(s) milk; a few drops of fresh lemon juice; 1 teaspoon vanilla essence; 80 grams butter(Salted and softened at room temperature); 150 grams milk/dark chocolate

By Kartikeya Mishra | 24th May 2016 |

★★★★★

5.0 from 2 reviews Rate It!

Eggless Cakey Browniesby Kartikeya Mishra

Prep Time
15
mins
Cook Time
25
mins
Serves
10
People

262 saves

2 reviews

45 likes

About Eggless Cakey Brownies Recipe

A match made in heaven - Warm Brownies and Vanilla Icecream! You will just love these cakey brownies =). This recipe is inspired from Rajshri Food but with major changes.

Eggless Cakey Brownies

Ingredients to make Eggless Cakey Brownies

130 grams all purpose flour/plain flour/maida
3/4 teaspoon baking powder
1/4 teaspoon baking soda
30 grams thick curd/yoghurt
180 grams sweetened condensed milk
1-2 teaspoon(s) milk
a few drops of fresh lemon juice
1 teaspoon vanilla essence
80 grams butter(Salted and softened at room temperature)
150 grams milk/dark chocolate

How to make Eggless Cakey Brownies

Add lemon juice to milk and keep aside for 10 minutes to prepare replacement for buttermilk.
Grease an oven safe dish/tin using some butter. Line it with baking paper/parchment paper. Preheat your oven to 170C.
In a bowl, combine flour, baking powder and baking soda. Mix well and keep it aside.
In another bowl, beat butter until light and fluffy. Add condensed milk, vanilla essence and curd and beat the mixture very well.
Add half of the dry ingredients mixture and fold in well. Add the remaining half and mix until everything comes together.
Add the prepared buttermilk and mix well.
Pour the batter into greased dish/tin and spread it evenly using a spoon/spatula. Tap the dish 4-5 times on the kitchen counter and bake this at 170C for 20 minutes first.
Insert a toothpick and if batter sticks, bake for another 5 minutes.
Serve these warm with some vanilla icecream on top!

My Tip:

You can use buttermilk instead of milk and lemon juice mixture. I personally don't like dark chocolate so I used milk chocolate instead. You can even use mixture of both of them!