Eggless Brownie Recipe | Indian Style With Wheat Jaggery
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!
Ingredients
- 1/2 cup Butter unsalted, melted
- 1 tbsp Vegetable oil I used Avocado Oil here, you can use any neutral oil
- 3/4 cup Jaggery powder
- 1/2 cup Yogurt
- 2 tsp Vanilla Extract
- 1/2 cup Whole wheat flour
- 1/2 cup Cocoa powder Unsweetened
- 1/2 tsp Salt
- 1 1/2 tsp Baking powder
- 1/2 cup Semi-sweet chocolate chips
- 1/2 cup Walnuts chopped (optional)
Instructions
- Take the melted butter in a bowl. Add in the vegetable oil and jaggery powder. Whisk everything together till everything is blended evenly, this will take around a minute. Add yogurt and vanilla extract. Mix everything together 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 eggless 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.
Video
Notes
- Sweetener – You can even use unrefined cane sugar in place of jaggery powder. These alternatives provide healthier form of sweetener to the baked goods.
- 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.
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!