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Eggless Chocolate Brownie Recipe

Prep Time20 mins
Cook Time25 mins
Course: Dessert
Cuisine: American
Servings: 8 pieces
Author: Hina Gujral


  • 100 g dark chocolate chopped
  • 130 g unsalted butter softened
  • 1 ⅓ Cup All Purpose Flour
  • ½ Cup Milk at room temperature
  • 1 Cup Caster Sugar
  • 2 Tsp Baking Powder
  • 1 Tsp Salt
  • 1 Tsp instant coffee powder
  • 1 Tsp Vanilla Essence
  • 1 Tsp Chocolate Essence
  • Cup chopped walnuts


  • Melt the chocolate and butter in a double boiler. Once the chocolate and butter melted set aside and stir nicely with a spatula to make sure the mixture is smooth and lump free.
  • Sift the flour, baking powder, salt and coffee powder together in a separate bowl.
  • In the melted chocolate beat in sugar, vanilla, chocolate essence for 3 – 4 minutes at low speed.
  • Alternatively mix in sifted flour, walnuts and milk until all moistened and combined well. Do not mix the batter for too long.
  • Preheat the oven to 180 degree celcius. Grease an 8 inch square tin and line with a parchment paper.
  • Pour the mixture into the prepared tin and bake for 25 minutes.
  • Remove from the oven and place on a wire rack to cool. Cut into squares and serve hot with vanilla ice cream.