EGGLESS BROWNIE

Warm, soft, dense brownie topped with vanilla ice cream and drizzled with hot chocolate sauce…… This classic combination never loses its charm.

 My friends were going to be home for our much awaited sleepover. We were meeting after years and this was going to be real fun. I had planned the snacks, drinks, main dishes but was stuck with the big question. What will be the dessert? Mainly because one of friend, Siddhee was a pure vegetarian.

This recipe is an example of the famous proverb “Necessity is the mother of invention”. I made some additions and deletions to my 'brownie with egg recipe' and came up with this easy to make eggless brownie recipe. My kids found the eggless brownie more softer and tastier.

I have tried to keep the measurements simple to remember. Ensure that the butter and yoghurt (curd) are at room temperature. It is essential to use thick or greek yoghurt for the soft texture.

Brownie is served in square pieces. Therefore it is a good idea to bake in a square or rectangle shape tin. For the given recipe we require a 9 inches square tin.

Recipe for Eggless brownie

Ingredients for Eggless brownie

• ½ cup maida or all-pupose flour
• ½ cup cocoa powder
• 100 gms butter
• ½ tsp baking powder
• ¼ cup sugar
• ¼ cup brown sugar
• ½ cup greek yoghurt

How to make

Cream butter, white and brown sugar until well blended. Beat until pale in colour.

Add greek yoghurt, beat again to get a smooth consistency. Do not over beat.

Sift in flour, cocoa powder and baking powder. Fold in until well combined.

Grease a 9 inches for square baking tray and line with butter paper.

Transfer the batter to the tin. Even the surface with a spatula.

Bake in a preheated oven at 180 degree celsius for 30 minutes.