Eggless whole wheat flour chocolate brownie recipe

Eggless whole wheat flour chocolate brownie recipe | whole wheat eggless brownie | chocolate walnut brownie recipe with step wise pictorial and video detail is given here.

Eggless whole wheat flour chocolate brownie recipe | whole wheat eggless brownie | chocolate walnut brownie recipe is not just a treat to the eyes, but it can easily hijack the heart of your guests in the first bite itself.

Where the brownie has all the softness to be melt in mouth, the presence of walnuts provides the crunch simultaneously.

WHAT IS BROWNIE?

Having it’s roots in United States in the nineteenth century, brownie is a sweet, dense, flat & mainly a square shaped baked dessert having flour, eggs, butter, chocolate or cocoa powder & sugar as the main & core ingredients.

The taste, texture, method and ingredients of brownie are less or more similar to a cake recipe, more particularly chocolate cake.

You can enjoy it as it is or can cherish it after sprinkling some powdered sugar on top.

These brownies can be served with beverages like coffee or milk or with a dash of chocolate or caramel syrup. But usually people love to have it with the vanilla ice cream.

DIFFERENCE BETWEEN BROWNIE AND CAKE

If the ingredients, method, texture and taste of brownie is close to cake, then question arises what’s the difference between the two.

Cakes are more close to breads with uncountable ways to make it stylish and fashionable. Other than basic ingredients, cakes have covered a large area of ingredients either it be all kinds of fruits, nuts, chocolates, creams and different flavours ranging from simple to complex and what not.

On the other hand, brownies are confined to its basic lookout or at the most, some few accompaniments host it. Though not mandatory to add, but walnuts are seen as a true companion of brownie and provides a crunch between the silky flow of brownie chewing.

Cakes are light and fluffy due to the presence of leavning agents like baking soda and baking powder, whereas brownies use very less amount of such agents or not at all, which makes the brownie chewier.

Cakes have a flat top whereas cracked top make the brownies complete.

We take this opportunity to showcase more of our eggless cakes recipes in this blog.

Step wise recipe of Eggless whole wheat flour chocolate brownie recipe

In a bowl add curd, oil & sugar.
Mix everything well.
Put a sieve on bowl and add flour, baking powder, cocoa powder & salt.
Sift these dry ingredients into the bowl and add vanilla essence & red food colour.
In a separate small bowl, mix roughly crushed walnuts with half teaspoon of flour.
Add these flour dusted walnuts into bowl.
Mix everything well but don’t overdo. The batter should be thick but having running consistency. If batter is extra thick, add 1 or 2 tbsp of warm milk.
Transfer batter in a grease baking tin lined with butter paper.
Tap the cake tin so that air bubbles release and then Bake @180℃ for 35 to 40 minutes in the middle rack of oven with both the rods on.
Insert a toothpick and if it comes out clean, it’s a sign that brownie is baked perfectly.
When the brownie cools down completely, invert it & cut into your preferred size & shape.
Enjoy brownie as it is or it goes well with vanilla ice cream.

NOTES

Instead of whole wheat flour, you may use all purpose flour or both in the ratio of 50:50.
Red food colour is shown as optional. It is added just to give a glaze & shining effect to brownie. Skip it, if you dislike food colour.
Walnuts are dusted with flour to prevent the walnuts from sinking to the bottom of baking tin while baking.
For extra crust over the top, we baked brownie on top rack of oven for 4-5 minutes at the end.
keep brownies in the fridge after putting them in an air tight container. in cold climate, you can keep these brownies outside at room temperature for 1 to 2 days.