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Eggless Brownies With Chocolate Ganache

Pinkle Sachdev
5 minutes
Prep Time
50 minutes
Cook Time
6 People
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ABOUT Eggless Brownies With Chocolate Ganache RECIPE

This is a healthy version of brownies with paneer & its whey. You can give this to your kids with a glass of milk. We all love the aroma while baking & we just wait to grab it once it is ready to eat. All thanks to my sis in law who taught me this recipe. I swear she taught me a lot of cooking & baking

Recipe Tags

  • Baking
  • Veg
  • Medium
  • Kids Recipes
  • American
  • Whisking
  • Baking
  • Chilling
  • Dessert
  • Egg Free

Ingredients Serving: 6

  1. Milk (toned) 1 1/4 Cups
  2. White Vinegar 2 tbsp
  3. Maida 1 1/2 cups
  4. Cocoa 1/4 Cup
  5. Soda -bi-carb 1tsp
  6. Powdered Brown Sugar 1 1/2 Cups plus 2 tbsp
  7. Oil 1/2 cup
  8. Vanilla Essence 1tsp
  9. Crushed Walnuts 1/4 Cup
  10. Fresh Cream 3/4 Cup
  11. Dark Chocolate 3/4 Cup
  12. White Chocolate 1/4 Cup
  13. Toothpick
  14. Square Tin 8"
  15. Parchment paper


  1. Boil milk & add vinegar.
  2. When the milk starts to curdle, keep on fire for 1/2 min. Remove from fire.
  3. Let the paneer cool down along with the(water) whey to the room tempreture . Churn into a mixer.
  4. Grease & line a tin with parchment paper. Leave paper to overhang on both sides to help remove the brownies once baked.
  5. Sift maida, soda-bi-carb, cocoa and brown sugar. Mix well with the whisk . Put all the dry ingredients in a mixing bowl.
  6. Add oil & paneer along with the whey & essence in the dry ingredients. Mix well with thw wooden spoon in cut &fold method.
  7. Pour this mixture into the prepared baking tin.
  8. Sprinkle walnuts & bake at 160* for 40 mins.
  9. Meanwhile we prepare our ganache. Chop the chocolate into small pieces in a micro safe bowl.
  10. Heat the cream into a micro safe bowl until you see bubbles form at the edge.
  11. Pour the hot cream over the chocolate & let it sit for 2 mins.
  12. Stir the mixture well till no pieces remain.
  13. Heat the mixture again if small pieces remain for 10 seconds. Keep mixing till you get the shiny ganache . Allow ganache to cool at room tempreture. Do not refrigrate.
  14. Remove the brownie tin after the baking is done. Let it cool.
  15. Now in an another bowl melt the white chocolate in a micro safe bowl. ( here you can colour your ganache if you wish too. as I did with a drop of candy colour or gel colour.)Transfer the chocolate in a disposable piping bag.
  16. Using the spatula spread the ganache evenly over the brownie,
  17. Snip off the tip of white chocolate piping bag & drizzle across the brownie horizontally.
  18. Take a toothpick & run it gently through the white lines vertically, up & down or as per your choice.
  19. Place the pan in the refrigrator and chill it for an hour.
  20. Remove the brownies from the pan with the help of the parchment paper. It will be easy to lift it up straight.
  21. Slice into squares & serve. you can serve with ice-cream or chocolate sauce.

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Kavitha Patil
Kavitha Patil   Jul-12-2019


Dechu Kushalappa
Dechu Kushalappa   Oct-31-2016

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