Easy, eggless cocoa brownies.
Ethnicity : American
Eggless Cocoa Brownies
Easy, eggless cocoa brownies. Ethnicity : American
Preheat oven at 1800 C. Grease and flour an 8” square baking tin.
Dissolve instant coffee powder in hot water. Combine 1 cup water with curd and lemon juice.
Sift together maida, cocoa powder, powdered/icing sugar, salt, baking soda into a bowl. Add choco chips. Mix.
Make a well in the centre of the flour, add in oil/melted butter, buttermilk, coffee solution. Stir gently with spatula to form a smooth batter. Add chopped nuts and stir once.
Pour into prepared baking tin. Bake for 20 to 25 mins at 1800 C or till toothpick inserted in the centre comes out clean.
Cool, cut into squares. Serve with vanilla icecream and chocolate sauce or topped with whipped cream or with a glass of milk.
NoteFor nuts you could add either chopped walnuts or pecans or hazelnuts or peanuts.
For a vegan version use 1 cup soy milk mixed with 1 tbsp lemon juice in place of buttermilk.
Skip salt if using salted butter.
This recipe is not too sweet. So if not adding choco chips, do serve the brownies with ice cream or chocolate sauce.