Eggless whole wheat flour chocolate brownie recipe | whole wheat eggless brownie | chocolate walnut brownie recipe
Eggless whole wheat flour chocolate brownie recipe is an easy brownie recipe using cocoa powder.
Ingredients
- 3/4 cup whole wheat flour/atta
- 3/4 cup powdered sugar
- 1/2 cup curd
- 1/2 cup oil
- 1 tsp Baking powder
- Salt a pinch
- 3 tbsp Cocoa powder
- 1 tsp Vanilla Essence
- 4-5 drops Red food color optional
- 2 tbsp Walnuts
- 1/2 tsp whole wheat flour
- Oil for greasing
Instructions
- In a bowl add curd, oil & sugar.
- Mix everything well.
- Put a sieve on bowl.
- Add flour, baking powder, cocoa powder & salt.
- Sift these dry ingredients into the bowl.
- 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.
- 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.