Moist, soft, rich and chocolatey- Eggless Chocolate Brownie

Time: 45 minutes


  • 1 cup of all-purpose flour or maida
  • ½ cup of cocoa powder
  • ¾ cup + 2 tbsp of powdered sugar (measure after powdering)
  • 1 tsp of baking soda (soda bi carb)
  • A pinch of salt
  • ⅓ cup of oil (I used vegetable oil)
  • 1 cup of milk
  • 1 tsp of vinegar
  • ½ tsp of instant coffee powder
  • ½ tsp of vanilla extract
  • A fistful of walnuts, chopped


  • Pre-heat oven to 350F / 180C.
  • Mix the milk at room temperature with the vinegar and set aside (Side-note: if a recipe calls for buttermilk and you don’t have any in hand, this milk + vinegar mixture acts
  • as a great substitute for buttermilk)
  • In a bowl, sift together the flour, soda, cocoa powder, coffee powder, and salt. Mix the powdered sugar with this and stir well to combine
  • Mix the oil and vanilla to the milk + vinegar mixture that’s been set aside
  • Now add the wet ingredients to the dry ingredients and gently fold to combine until there are no more streaks of flour left
  • Transfer the batter to a greased 8×8 pan and add chopped walnuts on top
  • Bake for 25-30 mins until a skewer inserted into the brownie comes out with crumbs
  • Let the baked brownies sit in the pan and cool completely before you cut into squares
  • Keeps well for up to 2 days outside or 4 days refrigerated

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