The beautiful thing about a brownie is that it can say a lot of different things depending on your mood, the occasion or the need of the hour. Its intense richness is fit for any celebration, big or small; while its craveable chocolatey-ness makes it the ultimate source of comfort. Everyone needs a go-to homemade brownie. By popular request, here are two of the best recipes for eggless brownies, shared by Foodhall Cookery Studio as part of our eggless baking series (which you can explore more of here).
Which are you going to bake a batch of first? Classic chocolate or Nutella?
Best Eggless Brownies Recipe
Classic Eggless Chocolate Brownie
- 165g All Purpose Flour
- 200g Caster Sugar
- 42g Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Salt
- 120ml Water
- 120 ml Refined Oil
- ½ tsp Vanilla
- Preheat the oven to 175 degrees C. Grease and line an 8 inch square tine with parchment paper and set aside.
- Sift together the flour, caster sugar, cocoa powder, baking powder and salt and whisk to combine.
- In another bowl, whisk together the water, oil and vanilla.
- Add the dry ingredients to the wet ingredients and gently whisk to combine making sure that all the dry ingredients are well mixed in.
- Transfer the batter to the prepared tin and bake in the preheated oven for about 20 minutes until the brownie is cooked and a skewer inserted in the center comes out almost clean.
- Allow the brownie to cool completely before removing from the tin and cutting.
Eggless Nutella Brownie
- 95g All Purpose Flour
- 300g Nutella
- 30g Cocoa Powder
- 120ml Yogurt
- 80ml Refined Oil
- 120ml Whole Milk
- 35g Icing Sugar
- 1 tsp Vanilla
- 1 tsp Baking Powder
- ½ tsp Instant Coffee Powder
- Preheat the oven to 170 degrees C. Grease and line a 9 inch tin with parchment paper.
- Sift together the flour, cocoa powder, icing sugar, baking powder and instant coffee powder into a bowl and set aside.
- Whisk together the yogurt, milk, oil and vanilla to combine. Add in the Nutella and whisk till the mixture is homogenous.
- Fold in the dry ingredients till just incorporated.
- Transfer the batter to the prepared tin and tap on the counter a couple of times to make sure there are no large air bubbles.
- Bake in the preheated oven for 20-25 minutes.
- Allow to cool completely before de-moulding and cutting.
About Foodhall Cookery Studio:
Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries