Happy's Cook

Thursday, December 15, 2016

Eggless Walnut Brownie Recipe | Chocolate Walnut Brownie(Eggless) | Christmas Special Recipes

We are going to celebrate our first Christmas in Sydney. Happy is really excited with the Christmas activities happening. She already met Santa a few times and got her Christmas presents. Though I am very much busy, I have a few recipes in hand to post it here. Two years back when I posted Chocolate Walnut Brownies for Christmas, I received many requests from readers asking for an eggless version. I wanted to try it from that day. However, I couldn't make it. When I was getting ready with Christmas recipes this year, these eggless brownies top the list. I made it a few weeks back and it turned out well. I am here with the simple and delicious brownie which doesn't require too much mixing. Do check out my peanut butter banana fudge brownie recipe as well.
All purpose flour/Maida - 1 and 1/4 Cups
Cocoa powder - 1/4 Cup
Powdered Sugar - 3/4 Cup (measure after powdering)
Vegetable Oil - 1/3 Cup
Milk - 1 Cup
Instant coffee powder - 1/2 tsp
Vinegar - 1 tsp
Vanilla extract - 1/2 tsp
Baking soda - 1 tsp
Salt - a pinch
Walnuts - a handful(chopped finely)

1. In a mixing bowl sieve the maida, cocoa, coffee powder, baking soda and salt. Along with this add the powdered sugar. Mix it all together and keep it aside.
2. Take the milk in a cup and add the vinegar, vanilla extract and oil. Mix it until everything combines well.
3. Now, pour the wet ingredients into the dry ingredients and make a smooth batter. This batter does not require too much mixing, just make sure everything is well combined. Stir in half of the walnuts along with the batter. (before adding walnuts, mix it with a teaspoon of maida, so that the nuts will not settle at the bottom)
4. Line the baking pan with the baking paper and pour the prepared batter into the pan. Sprinkle the remaining walnuts on top of the batter.
4. Meanwhile, preheat the oven @180 degrees for 10 minutes. Then bake it at the same temperature for 25 to 30 minutes or until the toothpick inserted comes out clean. Allow it to cool completely and slice it into squares. Sprinkle a tsp of Powdered sugar on top of the brownies.

Serve the yummy brownies along with Vanilla icecream and chocolate sauce drizzled on top.

The brownies keep well for 2 days outside and for a week if refrigerated. These brownies have cakey texture and if you are looking for fudgy brownie then do check out my version of Chocolate Walnut brownies.
Points to remember:
  • You can replace Milk and Vinegar with buttermilk. I have not tried it, but it will come out well.
  • The brownies are mildly sweet and if you need really sweet brownies, then add extra 2 tbsp of powdered sugar.
  • If you feel the batter is too sweet, then you can add a tblsp of cocoa to neutralize it. The cocoa I used is very dark and hence the brownies are a deep brown.
  • The nuts give a nice crunchy feel to the brownie, so don't skip it. Any nuts of your choice can be used.
  • Baking temperature and time vary with different ovens. Hence, adjust it based on yours.
Warm Regards,
Happy's Cook - Divya


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