Eggless Nutella Brownies
A timeless recipe from Foodhall Cookery Studio for eggless Nutella brownies.
Ingredients
- 95 gm all-purpose flour
- 300 gm Nutella
- 30 gm cocoa powder
- 120 ml yogurt
- 80 ml refined oil
- 120 ml whole milk
- 35 gm icing sugar
- 1 tsp vanilla
- 1 tsp baking powder
- ½ tsp instant coffee powder
Instructions
- 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.