Eggless Brownie Recipe {Indian Style} With Wheat Flour

Eggless Brownie Recipe

Presenting this time is the eggless fudgy brownie recipe. Made with the goodness of whole wheat flour and jaggery powder, these are eggless chocolate brownies, which will not disappoint. So, don’t keep waiting, bake the healthy deliciousness!

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Since you all loved the Whole Wheat Jaggery Brownies With Egg recipe so much and there were multiple requests for the eggless version of the same, I decided to do that on priority, and get back to you with the veg brownie recipe. So, here I am back again, this time with the recipe of Eggless Chocolate Brownies.

But you might wonder, there are straight forward substitutions of egg mentioned at various websites. So, why even create a new recipe for that. Well, the substitutions listed are more for the regular refined flour (all purpose flour) and refined sugar versions of the bakes. Since we are baking using whole wheat flour and jaggery powder, the straight forward substitution can be tricky.

To be honest, I had a big bake fail when I tried this recipe for the first time. That one had the straight forward egg replacement with yogurt, and also, out of laziness, I didn’t even sift the dry ingredients, LOL! Huge mistake. Because what I got in the end was not the brownie pieces, but a kind of brownie mud. Well, I am able to use that failed bake in the form of trifles, but it was not good as a brownie.

Anyways, I tried again next time, with few changes, and got that perfect delicious fudgy brownie texture, which I always wanted in a chocolate brownie. I have tried replacing the eggs with yogurt, but if you want to use other egg replacements for brownies, then I would say that it might not be straight-forward, since we are using whole wheat flour and jaggery powder. Here in this version, I had to add baking powder and yogurt as substitute for the eggs.

How do you make the Eggless Chocolate Brownies?

Making these healthy eggless chocolate brownies is a simple step-by-step process, which has been explained in the next section, along with pictures of each step. But the main thing to note here is that the final baked brownies were fudgy, and not cakey. These eggless brownies are not easy to cut into pieces since the gooey texture makes them difficult to handle. So, one trick is to refrigerate the brownies for an hour or two after they come to room temperature (around 10 minutes after you take them out of the oven). And then slice them into 16 pieces.

Also, using parchment paper (extra flowing on the sides) is recommended for lining the cake pan, since it is easier to take out the fudgy brownies this way. I had just greased and dusted the cake pan, so it was difficult to take them out and slice them. So, I just preferred to slice them inside the pan after refrigeration. But, I would say parchment paper is a better option.

Another important lesson I learnt here is sifting the flour and other dry ingredients is crucial. There were lumps seen in the dry ingredients, so the first failed bake taught me the importance of the sifting. Also, sifting is really important for aeration.

Step-by-Step Instructions

• Take the melted butter in a bowl. Add in the vegetable oil and jaggery powder. Whisk everything together till everything is blended evenly. Add yogurt and vanilla extract and mix again. Wet ingredients mixture is ready.

• Using a sieve, sift together the whole wheat flour, cocoa powder, salt and baking powder. Once sifted, with a light hand, gently fold in the dry ingredients with the wet ingredients. Do not over-mix the batter at this stage. Add chocolate chips (or walnuts, if using) at this stage and fold the chips gently in the batter.

• Preheat oven to 350 degree F (or 175 degree C). Grease an 8*8 inch baking pan with butter/oil and lightly dust with whole wheat flour. Or you can even line the pan with parchment paper. Pour the batter into the greased/lined baking pan, and smoothen the top. Bake the brownie batter in the preheated oven for around 35-40 minutes. If you like more cakey texture brownies, bake them for 5-10 minutes longer. I got the perfect fudgy brownie texture at 35 minutes baking time. Remove the baking pan from oven and set aside to cool for around 5-10 minutes. You can also refrigerate the brownies in the pan for around an hour or two (This is optional though).

• Slice the brownie into 16 squares. Healthy whole wheat no egg brownies are ready to be served warm, or you can even serve them hot topped with cold vanilla ice cream and/or melted chocolate. Store the brownies in the refrigerator for around a week, or freeze them for upto 3 months. Reheat in microwave before serving for the perfect taste and texture.

Substitutions & Tips

• Sweetener – You can even use unrefined cane sugar in place of jaggery powder. These alternatives provide healthier form of sweetener to the baked goods than the regular refined sugar or powdered sugar.
• Please do not over mix the brownie batter after adding the dry ingredients.
• It is important to sift the dry ingredients before adding them to the wet ingredients mixture.
• For less fudgy and more cakey brownies, bake them for 5-10 minutes longer. I got the perfect fudgy brownie texture at 35 minutes baking time.

Optional Add Ins

• Dark chocolate chips
• White chocolate chips
• Other nuts like Almonds, Hazelnuts etc.
• Dried berries

Are these whole wheat eggless brownies fudgy?

Yes, since I baked the brownies for 35 minutes at 350 degree F, I call this the perfect eggless chocolate fudge brownie recipe. If you are looking for a more cakey texture (which is easier to handle than the fudgy chocolate brownies), I would recommend increasing the baking time by 5-10 minutes. You can check after 5 minutes whether the inserted toothpick is clean or not. For cakey texture, the toothpick would be clean, whilst for fudgy brownies, the inserted toothpick would still have a little gooey chocolate on it.

Similar recipes

Also, if you like this recipe, do check out the recipe of these famous eggless bakes from the blog!

• Eggless Banana Chocolate Chip Muffins
• Eggless Banana Cake
• Eggless Chocolate Muffins
• Eggless Carrot Muffins

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This one is the 61st recipe under My Julie & Julia Project. For those who don’t know, I had started this project under which I had planned to post 100 recipes from my kitchen by the end of the year 2020. But, due to 2020 being the year of drastically changing priorities, I am continuing it further this year. So, here is the Recipe #61 for you all.

Also, I have uploaded the video of these Eggless Brownies to my YouTube channel. You can check out the video and do subscribe to my channel for more such healthy baking recipes. You can even connect with me on Facebook and Instagram.

For now, let’s get going to the recipe of eggless whole wheat and jaggery chocolate brownies!

EGGLESS RECIPES – CHOCOLATE BROWNIE RECIPE EGGLESS