Eggless Moist Chocolate Brownies | Classic Chocolate Chip Brownies Recipe

I have already posted fresh cherries infused brownies (egg based) since its a wish to post an eggless version of basic brownie. I have adapted the same and tried several times before publishing the recipe here. According to Wiki,  A chocolate brownie is a flat, baked square or bar developed in the United States at the end of the 19th century and popularized in both the U.S. and Canada during the first half of the 20th century. The brownie is a cross between a cake and a cookie in texture. Brownies are either fudgy or cakey, depending on their density, and they may include nuts, frosting, whipped cream, chocolate chips, or other ingredients.

Recipe Source :- Adapted From Here

Ingredients

APF/Maida – 2 Cups
Cocoa Powder – 3/4th Cup
Butter – 1 Cup (2 Sticks at room temperature)
Baking Soda – 1tsp
* Hung Yogurt – 1 and 1/4 Cup (I use homemade yogurt)
Coffee Powder – 2tsp – 3tsp/1 Tbsp
Chocolate Chips – 1/2 Cup (plus 1/4 cup for adding directly in to batter)
Sugar – 1 and 1/2 Cup
Salt – 1/2tsp
Vanilla Essence – 2tsp
Oil – 2 Tbsp

Method

• Mix the dry ingredients like flour, cocoa, coffee powder, baking soda and salt in a separate bowl (Pic 1).
• Melt butter , when it’s warm add chocolate chips and sugar , stir until they dissolve in butter.
• Now add hung yogurt and oil just give a gentle stir.
• Once done add flour mixture in batches (Pic 2).
• The final batter consistency should be thick unlike runny as we do for cakes or cupcakes (Pic 3 & 4).

• Finally fold in few chocolate chips (Pic 3).
• Grease the cookie sheet or cake pan with parchment paper, drop the brownie batter in it.
• You can top brownies with walnut, pecans or chocolate chips.
• Bake at 350° F for 30-35 minutes I used 9 by 11 inch square cake pan here.
• Once toothpick or cake tester inserted at center comes out with little crumbs remove from the oven.
• Don’t overbake and cool completely before slicing (Pic 5).
• Once cooled completely slice and store this in air tight container and you can keep it in room temperature for 1 week.