Name: Eggless Fudgy Chocolate Brownie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ⅓ cup All-Purpose Flour, maida; ¼ cup Cocoa Powder, unsweetened; ½ cup Powdered Sugar; ¼ cup Butter, unsalted and melted; ¼ cup Indian-Style Yogurt, room temperature; ½ tsp Vanilla Extract; ¼ tsp Baking Powder; ½ pinch Salt; 1 tbsp Milk, warm, if batter is too thick; ¼ cup Chocolate Chips, dark or semi-sweet

45 mintotal

Prep 15 min · Cook 30 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

Preheat your oven to 180°C (350°F). Grease an 8x8 inch square baking pan and line it with parchment paper.
In a large bowl, whisk together the melted butter and powdered sugar until smooth and slightly pale.
Add the yogurt and vanilla extract. Whisk briskly for 1 minute until the mixture looks smooth.
1 min
Place a sieve over the bowl. Sift in the flour, cocoa powder, baking powder, and salt.
Fold the dry ingredients into the wet mixture with a spatula. Stop when no dry flour remains; add warm milk only if the batter feels too stiff.
Fold in the chocolate chips.
Pour the thick batter into the prepared pan and smooth the top. Bake for 25-30 minutes. A toothpick inserted should come out with moist crumbs, not wet batter.
25–30 min
Let the brownie cool completely in the pan before cutting it into squares.

How to tell it's done

Look for a shiny crackly top, moist crumbs on the tester and a dense fudgy middle.

Getting it right

Tip

Pull the brownie when a toothpick shows moist crumbs. A clean toothpick means the center has gone cakey.

What to serve it with

Serve warm with vanilla ice cream, hot fudge sauce or salted caramel.

Common mistakes

The brownie becomes dry and cakey.: Do not overbake and do not overmix after adding flour. The center should still carry moist crumbs when it leaves the oven.

Storing and reheating

Store brownies in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days or freeze wrapped squares for up to 2 months.

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