Eggless cocoa fudgy brownies | How to make Eggless cocoa fudgy brownies

By Reena Andavarapu  |  19th Apr 2017  |  
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  • Eggless cocoa fudgy brownies, How to make Eggless cocoa fudgy brownies
Eggless cocoa fudgy browniesby Reena Andavarapu
  • Prep Time

    15

    mins
  • Cook Time

    22

    mins
  • Serves

    5

    People

8

0





About Eggless cocoa fudgy brownies Recipe

Happiness is in making these yummy dark gooey chewy eggless version of Brownies. Enjoy baking them.

Eggless cocoa fudgy brownies is a popular aromatic and delicious dish. You can try making this amazing Eggless cocoa fudgy brownies in your kitchen. This recipe requires 15 minutes for preparation and 22 minutes to cook. The Eggless cocoa fudgy brownies by Reena Andavarapu has detailed steps with pictures so you can easily learn how to cook Eggless cocoa fudgy brownies at home without any difficulty. Eggless cocoa fudgy brownies is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless cocoa fudgy brownies would satiate your taste buds. You must try making Eggless cocoa fudgy brownies this weekend. Share your Eggless cocoa fudgy brownies cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Reena Andavarapu for inputs. In case you have any queries for Eggless cocoa fudgy brownies you can comment on the recipe page to connect with the Reena Andavarapu. You can also rate the Eggless cocoa fudgy brownies and give feedback.

Eggless cocoa fudgy brownies

Ingredients to make Eggless cocoa fudgy brownies

  • all purpose flour- 3/4 cup
  • Cocoa Powder- 1/2 cup (used Hershelys)
  • sugar - 1 cup + (2 to 3 tbsps optional)
  • Instant coffee powder- 1/2 tsp
  • butter- 6 tbsps
  • oil- 1 tbsp
  • yogurt- 1/2 cup
  • Salt 1/4 tsp if using unsalted butter
  • Baking powder- 1 tsp
  • Vanilla essence- 1 tsp

How to make Eggless cocoa fudgy brownies

  1. Line an 8" brownie pan with parchment paper and grease it with little oil and keep aside
  2. Take a deep sauce pan and add in the butter and oil and mix thoroughly on a low flame
  3. Now add in the cocoa powder, sugar and mix well
  4. At first it with look a little rough
  5. But later as we add all the ingredients the batter will smoothen
  6. Now take of from the flame and let it cool a bit. Add the yogurt.
  7. Mix well. Add the vanilla essence.
  8. Now add the all purpose flour, sieve with baking powder twice to this batter. Mix very gently using the cut and fold method. Not more then 50 strokes.
  9. Now pour the batter in the prepared pan and decorate with desired dry fruits (used cashews and almond halved) . Bake in a preheated oven at 180 degrees for around 22 minutes.
  10. This is the exact time I took it out for a gooey chewy texture. Can keep it for a minute or more for a cake texture. Ready and out of the oven
  11. It needs to be kept in the fridge for at least 3 hours for a clean cut. But it's always difficult to wait that long so try cutting with a serrated knife. Warm and have if having later or with some Vanila ice cream.

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