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Eggless Brownies / Eggless Chocolate Walnut Brownies

By Jigna
Fudgy, chocolatey, rich, buttery, and decadent Eggless Brownies! These old-fashioned homemade brownies are loaded with chocolate and walnuts.
5 from 3 votes
Print Pin
Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Cuisine World
Course Dessert
Diet Eggless, Vegetarian
Servings 16 Brownies

Equipment

  • Kitchen Scale
  • Mixing Bowls
  • Whisk
  • 8-Inch Square Pan

Ingredients
  

  • 1 cup (120g) all-purpose flour
  • ½ cup (42g) cocoa powder
  • ¼ teaspoon salt
  • ½ cup (114g) unsalted butter
  • 100 g semi-sweet chocolate roughly chopped and divided
  • 1¼ cups (250g) granulated sugar
  • 1 cup (240ml) milk + 2 teaspoon white vinegar
  • 2 teaspoon pure vanilla
  • 60 g (½ cup) walnuts toasted and roughly chopped

Instructions
 

Preparations

  • Preheat the oven to 350°F (177°C).
  • Grease an 8x8 inch square pan with a nonstick oil spray or butter. Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
  • To make DIY buttermilk, mix 2 teaspoon of white vinegar into the milk, stir well, and rest aside for five minutes.
  • Roughly chop the chocolate bar into chunks and divide it equally. Instead of chocolate, you can also use chocolate chips. Also, roughly chop the walnuts if using.

Making The Brownies

  • Sift the all-purpose flour, cocoa powder, and salt in a medium bowl. Whisk well and set aside.
  • Melt the butter in a small saucepan on medium heat. Or melt the butter in the microwave for quick melting.
  • Take 50g (half) chopped chocolate into a large mixing bowl. Add melted hot butter over the chocolate. Stir well until the chocolate melts completely and the mixture becomes smooth.
  • Now add sugar and vanilla to the butter and chocolate mixture. Mix well to combine.
  • Then add the flour mixture and the prepared DIY buttermilk. Mix until well combined, and the batter is almost smooth. Next, gently fold the remaining half (50g) of chopped chocolate and toasted walnuts into the batter.
  • Pour the batter evenly into the prepared baking pan. Bake the brownie in the preheated oven for 30-35 minutes, or until the center is set.
  • Insert the toothpick in the center to check if the brownies are baked. If it comes out with wet batter, it is not done yet. But if it comes with a few crumbs, brownies are baked. Make sure not to overbake the brownies.
  • Remove from the oven and place the pan on the cooling rack.
  • Let it cool completely in the pan, remove and cut into the desired size of squares.

Serving Suggestions

  • Serve these delicious brownies with a scoop of vanilla ice cream. After all, who can resist the combo of brownies and ice cream?
  • You can also serve it with a dollop of whipped cream.
  • Otherwise, these brownies are absolutely delicious on their own.

Storing Suggestions

  • Store the brownies in an airtight container at room temperature for 3-4 days.
  • Brownies keep in the fridge for up to a week.

Substitutions

  • Chocolate: I have used semi-sweet chocolate, but you can use dark or bittersweet chocolate. Instead of chopped chocolate, you can also use chocolate chips.
  • Walnuts: Instead of walnuts, you can add pecans or almonds. Or, you can leave out the nuts if you want.
  • Sugar: Instead of only granulated sugar, you can replace half of the sugar with brown sugar.
  • DIY Buttermilk: If you have store-bought buttermilk, use it instead of making your own.

Notes

  1. Baking Pan: I have used an 8-inch square pan to make these delicious brownies, and so they are tall as you see in the picture. But you can also use a 9-inch square pan and that will make shorter brownies with more pieces.

Nutrition (Approximate Values)

Calories : 210kcalCarbohydrates : 28gProtein : 3gFat : 11gSaturated Fat : 6gPolyunsaturated Fat : 2gMonounsaturated Fat : 3gTrans Fat : 1gCholesterol : 17mgSodium : 46mgPotassium : 106mgFiber : 2gSugar : 20gVitamin A : 194IUVitamin C : 1mgCalcium : 30mgIron : 1mg
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