NO-OVEN EGGLESS BROWNIES in LOCK DOWN | brownies without oven, no eggs| नो अवन एग्ग्लेस्स ब्राउनीज़
Remember two things-
These brownies will take time to cook, so be patient
Let them cool in the fridge for at least 1 hour.
Classic brownies with eggs-
Eggless brownies in oven-
No Bake Brownies-
1 cup ( 175gm) dark chocolate, coarsely choppe
½ cup (113gm) butter
1 cup (200gm) caster sugar
½ cup (60gm) all purpose flour
1 tsp (4gm) baking powder
3 tbsp ( 23gm) cocoa powder
3/4 cup Greek yogurt/ homemade curd
½ cup (63gm) crushed walnuts
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BROWNIE CUPCAKE | Easy Fudgy Brownie Cupcake Recipe
INGREDIENTS:
1 cup (227g) Unsalted Butter
2 tbsp Vegetable Oil
1 cup (200g) White Sugar
1 cup (200g) Brown Sugar
4 Eggs
1 tbsp Vanilla extract
1 cup (125g) All Purpose Flour
1 cup (100g) Cocoa Powder
1/2 tsp Salt
1 cup Chocolate chunks or chips (you can use semi sweet, milk or dark chocolate)
* I used 3oz cupcake liners
* Preheated 350°F for 18-20 minutes
* Yield: about 20 brownie cupcakes
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OTHER RECIPES:
Brownie Cookies:
The Best Fudgy Brownie:
Revel Bars:
Food For The Gods:
Chocolate Crinkles:
Chocolate Fudge Cake:
Banana Bread:
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#cupcake
Best Fudgy Brownies Using Cocoa Powder, No Butter - One Bowl Brownies Recipe
Learn how to make the best fudgy brownies at home using only cocoa powder and without butter. These are soft, gooey and super chocolaty. Hope you enjoy the video!
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Eggless brownies recipe:
5x5 Square Tin used:
Ingredients:
- 1/2 cup all-purpose flour
- 2.5 tbsp unsweetened cocoa powder
- 1/4 tsp salt
- 3/4 cup + 2 tbsp powdered sugar
- 1/2 tsp instant coffee powder
- 1 egg
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp water
- 1/2 cup semi-sweet chocolate chips
Bake for 25- 35 min at 180C/ 350F.
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Ultimate Fudgy Brownies | Egg & Eggless Version
Ultimate Brownies | Egg & Eggless Versions – I know I’ve made the egg version some time ago. I have modified a little and this is definitely an improvised version. I’ve also shown you how to make the eggless version, since I’ve been getting this request from time to time. Although the look (especially the surface of each version) may look different, but both fudgy texture and taste are pretty much similar. I love making brownies because they are super easy to make and my kids love them. I hope you’ll be inspired to make some bagels. Give me your comment down below in the comment box what you think about both the versions. Enjoy!
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FOR FULL RECIPE, please visit my blog at Egg version:
Eggless version:
Ingredients:
• Brownies (Egg Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
115g [½ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
2 large eggs
1 tsp vanilla extract
½ tsp salt
90g [¾ cup] all-purpose flour
25g [¼ cup] cocoa powder
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and eggs. I recommend to use an electric mixer. Mix on high speed until the batter is creamy, pale and volume doubled.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour and cocoa powder. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
• Brownies (Eggless Version)
200g [1½ cup] dark chocolate, compound coins chocolates (although I provided the cup measurement, but I do recommend that you used a weighing scale for the chocolate, because chocolate comes with various forms. They can be in chips or chunks or coins like mine, all could weigh differently in cups.
60g [¼ cup] unsalted butter
75g [¼ cup + 2 tbsp] white sugar
75g [¼ cup + 2 tbsp] brown sugar
180g [¾ cup] plain yogurt
1 tsp vanilla extract
½ tsp salt
120g [1 cup] all-purpose flour
25g [¼ cup] cocoa powder
¼ tsp baking powder
¼ tsp baking soda
Instructions:
1. In a bowl, add chocolate and butter. Melt them over a double boiler. Be careful do not apply to strong heat as it can affect the chocolate texture and will not be smooth. Make sure they are well melted. Set aside for cooling.
2. In a large mixing bowl, add the sugars and yogurt. Mix on vigorously until the batter well combined.
3. Add in vanilla extract and salt. Mix until combined.
4. Add in the melted chocolate mixture. Mix until well combined.
5. Sift in the dry ingredients, flour, cocoa powder, baking powder and baking soda. Fold in until combined. Do not over mix.
6. Transfer batter into an 8x8 inch prepared pan, grease and lined with parchment paper. Level the surface with the spatula.
7. Bake in preheated oven at 175°C/350°F for 30 minutes. If you prefer a bit more gooey, you may go for 25 minutes.
8. Cut the cake with a hot knife. (You may soak the knife in hot water. This is optional)
9. Cake can be served warm with a scoop of ice cream or a cold milk.
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OVO DE PÁSCOA DE BROWNIE!
Wheat Brownies : No Eggs, No Maida, No White Sugar | BEST Atta Brownies Recipe
AD | For the longest time I have made brownies, but this time I wanted to create an egg-free, No Maida version of brownies for a healthier indulgence. These eggless brownies are made with jaggery and Atta and are still so delicious and chocolaty
Borosil Hand Mixer:
Borosil Oven:
Borosil Glass Bowls:
To shop the entire Borosil Range, visit - myborosil.com
Written Recipe:
Ingredients :
¾ cup (90g) whole wheat flour
¼ teaspoon (1g) baking soda
1 teaspoon (4g) baking powder
3 tablespoon (45g) salted butter
1 + ½ cups (250g) dark chocolate chips
½ cup (122g) yogurt
½ cup (127g) jaggery powder
2 tablespoon (30ml) water
1 tablespoon (5g) coffee powder
1 teaspoon (5ml) vanilla extract
Dark and milk chocolate chips to top
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