Eggless Chocolate Walnut Brownie

By Shilpa Khandelwal




Preheat oven to 200°C for 5 mins. Grease and line an 8-inch square brownie tin with parchment paper.

Easy Eggless Chocolate Walnut Brownie Recipe
A rich chocolate brownie made without eggs, loaded with walnuts for the perfect crunch. Step-by-step recipe with tips on the blog.

Eggless Chocolate Walnut Brownie Recipe Video

Ingredients:

 Milkmaid (Condensed milk). . . . . . 200g
Maida - 150g
Coco powder - 3 tbsp
Baking powder - 1 1/2 tsp
Baking soda - 1/2 tsp
Butter - 90g
Brown sugar - 4 tbsp
Walnuts - 50g
Milk - 3/4 cup
Dark chocolate - 90g
Vanilla essence - 1 1/2 tsp

Method: Prep:

Preheat oven to 180°C. Grease and line an 8-inch square brownie tin with parchment paper.
Melt chocolate and butter
Melt dark chocolate and butter together using double boiler or microwave in 20 sec intervals. Mix until smooth. Let it cool slightly.
Make the batter
In a bowl, add condensed milk, brown sugar, and vanilla essence. Whisk well.
Add the melted chocolate-butter mixture and mix.
Sift Maida, coco powder, baking powder, and baking soda together.
Fold the dry ingredients into the wet mixture alternately with milk. Mix gently until just combined. Do not overmix.
Fold in chopped walnuts, reserving a few for topping.

Bake

Pour the batter into the prepared tin. Spread evenly and tap the tin to remove air bubbles.
Sprinkle the reserved walnuts on top.
Bake at 180°C for 25-30 minutes. Check with a toothpick - it should come out with a few moist crumbs for fudgy brownies.
Cool and serve
Cool completely in the tin before cutting into squares. This helps get clean slices.

Tips:

Use good quality dark chocolate for rich flavour.
Do not overbake, or brownies will turn dry.
For extra fudgy texture, let the brownies rest for 1 hour after baking before cutting.





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