Chocolate Day Recipe- Yummy And Delicious Eggless Brownie

February 9 is also widely known as the day when lovers exchange gifts and send Valentine’s cards, but Chocolate Day has a unique flavour all its own. This day marked a new tradition where chocolate became more popular than flowers because it could be given to men and women alike.

Brownie is an evergreen favorite of all ages, when it comes to Chocolate Recipes. I mean what is actually not to love in it – there’s chocolate and all things decadent in a Chocolate Brownie recipe. Here, on this post, I have shared a similar, yet easy and yummy Eggless Brownie recipe that you can make with cocoa powder.

Ingredients

Dry ingredients

½ cup whole wheat flour (or atta), leveled – 60 grams
½ teaspoon baking powder
1 pinch salt

Wet ingredients

1 cup water
⅓ cup raw sugar – 70 grams or add regular white granulated sugar
⅓ cup cocoa powder – leveled, 30 grams
4 tablespoons oil – can use sunflower oil, olive oil or any neutral flavored oil
½ teaspoon vanilla extract – optional

Method

Preparation

- Grease a 7 x 2 inches square baking pan with some oil or softened butter if you like.

- First measure all the ingredients and keep them ready.

- In a mixing bowl or pan, take whole wheat flour, baking powder and a pinch of salt.

- With a whisk, mix everything very well. You can even sift this flour mixture if you want. Keep aside.

- Preheat the oven at 200° C/392° F for 15 minutes.

Making cocoa solution

- Take 1 cup water in a pan and heat it on a low to medium flame.

- When the water become hot (but not boiling), lower the heat and then add sugar, cocoa powder and then add oil.

- With a spatula begin to mix everything very well. The sugar should dissolve and the cocoa powder should mix evenly with water. With the spatula or whisk, break the lumps of cocoa powder if any.

- Let this mixture come to a boil on medium-low heat.

Making chocolate brownie batter

- Switch off the heat and add the bubbling hot cocoa mixture to the dry flour mixture.

- Also add vanilla extract.

- With a spatula or wired whisk, begin to mix both the wet and dry ingredients lightly.

- The mixture will be hot, so be careful while mixing and also mix lightly. Do not over do. A few tiny flour specks in the batter are fine.

- The brownie batter has a thick consistency and does not flow freely but loose (much like a halwa consistency).

- If the batter looks too much thick, then the one showed in photo at step 15 above, then please add a few tablespoons of hot water and then mix again.

- The water required depends on the quality of whole wheat flour. So please keep some hot water handy, if you need to add it.

- Now place the brownie batter with the spatula in the baking pan.

- Shake the pan, so that the batter spreads and evens out. Also using a spatula spread and make the batter even.

Baking Brownie

- Bake brownie in the pre heated oven at 200° C/392° F for 30 to 40 minutes. Do not open the oven door till ¾ᵗʰ of the brownie is done.

- Since oven temperatures vary, do keep a check. In a convection oven, preheat as well as bake at 180° C/356° F.

- Check with a tooth pick and if the tooth pick comes out clean, remove the pan from the oven.

- Do not over bake the brownie as then the top will get dried out and become crusty.

- Once the brownie becomes warm or cools down, you can remove it from the tray or you can slice in the baking pan itself.

- Slice and serve chocolate brownies. If not serving immediately, then store in an airtight container in the fridge.

- In a cool and cold climate, you can keep these brownies outside at room temperature for 1 to 2 days.

- While serving brownies, you can sprinkle some powdered sugar or confectioner's sugar on the top layer.

- You can even serve the brownies with some chocolate or caramel syrup on top. Or make a dessert of vanilla ice cream served with the brownies.