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eggless cakey brownies on the plate

Eggless Cakey Brownies

By Jigna
Eggless Cakey Brownies are soft, moist, and double chocolatey with a fudgy texture! These cake-like brownies taste amazingly delicious and make you believe you can bake decadent brownies without eggs.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Cuisine American
Course Dessert
Diet Eggless, Vegetarian
Servings 16

Ingredients
  

  • 1½ cups (180g) all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter
  • 1 cup (200g) granulated sugar
  • ½ cup (42g) cocoa powder
  • 1 teaspoon vanilla
  • 1¼ cups (300ml) buttermilk
  • ¾ cup (120g) semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease a 9x9-inch square pan with nonstick oil spray or butter.
  • Line the pan with parchment paper, keeping the parchment paper hanging over both sides. Set it aside.
  • Whisk flour, baking powder, baking soda, and salt in a medium bowl. Set it aside.
  • Melt the butter in a saucepan or microwave and transfer to a large mixing bowl. Add the sugar and stir until well combined for about a minute.
  • Add buttermilk and whisk well until sugar is completely dissolved. If the sugar does not dissolve, microwave the butter mixture for a few seconds. Remove the bowl from the microwave and whisk well until the sugar is dissolved and the mixture is smooth.
  • To check, rub a little mixture between your first finger and thumb. If it feels smooth without any grain, the mixture is ready.
  • Add cocoa powder and vanilla, and stir well for a minute or until cocoa powder is fully incorporated.
  • Then, add the flour mixture and stir until it is just combined. Do not overmix. Add the chocolate chips and mix gently to incorporate them into the batter.
  • Transfer the batter to the prepared baking pan and spread it evenly. If desired, top it with more chocolate chips.
  • Bake the brownies for 25-28 minutes or until a toothpick inserted in the center comes out clean.
  • Let the brownie cool completely in the pan and gently remove it by lifting the edges of the parchment paper. Then, slice the brownies into the desired size of squares.

Storing Suggestions

  • Store the brownies in an airtight container at room temperature for 3-4 days.
  • You can refrigerate the brownies for a week.

Notes

  1. Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
  2. Cocoa Powder: I used Dutch-processed cocoa powder, which gave the brownies a deeper chocolatey flavor. However, you can also use natural cocoa powder if you have only that one.
  3. Buttermilk: You can use store-bought buttermilk or make your own buttermilk substitute. Add one tablespoon of white vinegar to 300ml of milk, mix well, and use it for the recipe. 
  4. Chocolate Chips: I added semi-sweet chocolate chips to the batter, but you can use dark chocolate chips or chunks instead of semi-sweet chocolate chips. Or, replace the chocolate chips with finely chopped nuts.
  5. Baking the Brownies: Do not overbake the brownies. After 24 minutes of baking, keep an eye on them. Ensure you check the center using a toothpick for doneness; the toothpick should come out almost clean. Overbaking will make the brownies dry and crumbly.
  6. Cooling the Brownies: It is essential to let the brownies completely cool in the pan. Then, carefully remove them by lifting the edges of the parchment paper and cutting them with a sharp knife.

Nutrition (Approximate Values)

Calories : 191kcalCarbohydrates : 27gProtein : 3gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 2gTrans Fat : 0.2gCholesterol : 18mgSodium : 132mgPotassium : 112mgFiber : 2gSugar : 16gVitamin A : 211IUCalcium : 43mgIron : 1mg
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