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Showing posts with label eggless brownies. Show all posts
Showing posts with label eggless brownies. Show all posts

Tuesday, July 18, 2017

Bourbon Biscuit Brownies | Easy Bourbon Biscuit Brownie Recipe

What do you do when you have a sudden urge to have brownies, but do not have any ingredients at hand to bake it? Or maybe you want to bake a brownie but do not have the time to follow a super lengthy recipe.

If you have ever faced such a situation, then this recipe will come to your rescue. For the 2nd day of my brownie theme Blogging Marathon, I decided to post this quick-fix brownie recipe. With just a handful of ingredients making brownies this way is a breeze.

This is cheat's version where bourbon biscuits are used as a vital ingredient – no need of additional flour, sugar, or butter. Looks too good to be true, try the recipe yourself.


200 grams Bourbon biscuits
50 grams digestive biscuits
2-3 tablespoon Bournvita powder
1 tbsp cocoa powder
About  ¾ cup +2 tbsp milk
1 tsp plain Eno Fruit Salt 
Butter or oil to grease the pan


1. Preheat the oven to 180 C. Grease a 8” square cake tin and line it with parchment
2. In a mixer jar, add the broken digestive biscuits, bourbon biscuits and churn it into a powder.
3. Take a large bowl and tip in the biscuit powder, add Bournvita powder, cocoa powder, and stir. Add milk little by little and whisk to get a smooth batter.
4. Add the Eno Salt to the batter and give it a quick stir. Pour the batter into the prepared tin and bake in the preheated oven for 20-25 minutes.
5. When baked, insert a skewer in the middle to see it comes out clean.
6. Take it out of the oven and let it cool down for 10 minutes. You can then lift the brownies out of the pan along with the parchment.
6. Once, the brownie has cooled down to room temperature, slice it into squares and serve with a generous drizzling of chocolate sauce.


1. These brownies are not intensely chocolatey. So, it is best to serve them with a drizzle of chocolate sauce.

2. You can also add 1/2 cup choco chip or chocolate chunks in the batter for an intense chocolate flavour.

3. This recipe should also work with any other chocolate flavoured cream biscuits, like oreo, etc. Instead of digestive biscuits Marie biscuits or Milk Bikies can also be used.

Still, want to try making brownies the traditional way – check out some other recipes already posted here.


Wednesday, January 21, 2015

Sinfully Decadent Egg less Chocolate Walnut Brownies

2015 is here and already more than half of January is over. Every year it feels the same - there is so much excitement about the new year, but soon it wanes. The calendar changes, but the days, the chores are the same and soon, we are back to the same old life. But, does that mean we should not be celebrating? Definitely not - life is all about celebrating the small things in life - however mundane they may seem. And new year comes only once a year. So, it is definitely worth celebrating.

So, I decided that the first post on this space this year should be something that signifies celebration. And to me brownies fit the bill perfectly well. I am a self professed brownie lover. I have already shared some brownie recipes here, so do check them out too.

The brownie recipe I am sharing today is adapted from here. I have made some changes in the measures of the ingredients and the process of preparation so that it turns out less cake like and more fudge-y.

So, let's hop on to the recipe now.

Sinfully Decadent Egg less Chocolate Walnut Brownies

Yields 9

1 cup flour
1 tsp baking powder
1/2 tsp baking soda
130 ml milk
80 gm butter, at room temperature
1/2 tin condensed milk
1 tsp coffee
1 tsp vanilla
3 tbsp walnuts, chopped
125 gram dark chocolate

1. Grease a 7" square pan. Preheat oven at 180 C.
2. In a large bowl shift the flour, baking powder, baking soda and instant coffee.
3. Melt the chocolate in a microwave or by using double boiler method. To it add the butter, condensed milk, vanilla and milk. Stir nicely so that the mixture is uniform.
4. Now add the dry mixture into the wet mixture and whisk nicely to form a uniform batter.
5. Pour the batter into the greased tin. Sprinkle chopped walnuts over it.
6. Bake in the preheated oven for 30 to 35 minutes. To check if it is done, insert a toothpick in the middle. If it comes out clean then it is done.
7. Let the brownie rest in the pan for at least 10 minutes.
8. Once it has cooled down, slice and eat. Enjoy!

Note: I baked it a 6" square pan and that is why the middle of the brownie is a bit wrinkled. Using a 7" square pan will be a better idea.

Thank you for stopping by! Cheers!

Wednesday, September 24, 2014

Eggless Microwave Brownie in Just 3 Minutes

 I am very much a brownie person – I prefer a brownie over a cake. There are several reasons for that – brownie is easier and hassle free to bake. No matter how it turns out, you can always have it with a scoop of vanilla ice cream and chocolate sauce.

I have tried several brownie recipes and you can find a few of them here too. But, the recipe I am sharing today here is different from all those I have already shared. This one is an instant brownie that you can make in your microwave in just about 3 minutes. Yes! You heard that right. The measures given here make 2 serving. It will satiate your brownie craving without giving you the guilt of gulping down a whole lot of brownies! 

 This is a fuss free recipe that needs only one mixing bowl, a strainer (optional), a whisk and of course 2 ramekins. If you have a friend over, you can make it less than 10 minutes and serve it.

Let’s hop to the recipe now.

Microwave Brownie


2 tbsp maida or all-purpose flour
2 tbsp cocoa powder
3 tbsp powdered sugar
2 tbsp yogurt
2 tbsp melted butter
1-2 tbsp water
2 tbsp chopped dark chocolate


Grease two microwave safe bowls or ramekins.
In a medium bowl, add shift all the dry ingredients. Made a hole in the center and add the wet ingredients and mix to form the batter. Add the chopped chocolate. Stir.
Divide the batter equally in the two greased ramekins/bowls.
Microwave it on a high for 2 minutes. Take it out and let it stand for a minute. Serve with a scoop of vanilla ice cream and chocolate sauce. Enjoy!

Thank you for stopping by! Cheers!

Sunday, September 2, 2012

Egg less Chocolate Fudge Brownies

If you have been a regular reader of my blog, you must know I have a weakness for Brownies. I have already posted a couple of brownie recipes here: Chocolate Brownies, Nutella Brownies, One Bowl Egg less Brownies. My all time favorite of all these recipes is the first one. However, it is a cake like brownie. I was looking for a nice fudge brownie recipe and looks like I have got a great recipe. I can vouch for this one, it is a simple recipe, no fancy ingredients and the results are awesome. If you love brownies you have to try this. 

Also check the notes below the recipe to get the best results.

Recipe source: Adapted from 100 best Vegan Baking Recipes by Kris Holcheck.

Egg less Chocolate Fudge Brownies

1 cup AP Flour
1/4 cup cocoa powder
1 cup sugar
1/2 cup butter minus 2 tbsp, soft or melted at room temperature.
2 tsp baking powder
1/2 tsp salt
1/2 cup +2 tbsp yogurt
About 3/4 cup water
1/2 cup chopped chocolate or choco chips, I used milk chocolate.
1tsp vanilla extract

1. Preheat the oven at 175 C and line a 9x9inch brownie pan with parchment paper. Brush it with a little butter.
2. Shift flour, cocoa powder, sugar, baking powder and salt together.
3. In a separate bowl, whisk butter, yogurt and vanilla together till well blended.
4. Add the dry ingredients to the wet ingredients in batches and stir. Add water in batches till you get a condensed milk like consistency. Stir in the chopped chocolates.
5. Spread the batter evenly in the prepared tin and bake it for 35 minutes. A skewer inserted in the middle of the brownie will come out clean.
6. Let it cool down at least for 2 hours before slicing. You will get neat slices then.
7. Enjoy it warm with a scoop of vanilla ice-cream and chocolate sauce.

- I have made this brownie a couple of times. First time I sliced it in just half an hour of cooling. The brownies didn't come out in neat slices. So, I make a point to bake it a day ahead for best results. Ideally, bake it in the evening, let it rest the whole night and have it next day.
- Do not skip adding chopped chocolates or choco chips, the melted chocolate adds another layer of taste and the gooey chocolate taste is awesome.

I am writing this post from India. I wanted to post this brownie recipe earlier but due to time constraint and last minutes tiny tasks, I wasn't able to. While I am in India, I might not be able to update this space as much as I like. Still, I will try to update this space whenever I can. Thank you for stopping by! Cheers!

Wednesday, May 9, 2012

One Bowl Eggless Brownies

I had baked these brownies during the last weekend. It was a long weekend and hence a time for good food. I had been on a very plain diet for a long time due to my illness and now when I am feeling 100% fine, I wanted to indulge in my favorite thing - 'Chocolate'. What else is better than a brownie if you want something chocolate-y! Right, but I was not really in a mood to wash a sink full of utensils. That's when one bowl egg less brownies were born.

Long weekend also means some short trips, provided the weather is good. God must have heard my cribbing about the persistent bad weather and hence blessed us with a gorgeous sunny Saturday. We went for a day trip to Bray, a small seaside town in county Wicklow. Details about the trip will need another post but, I can't help sharing a picture of the day here.

Isn't it gorgeous?

Coming back to the brownie recipe, you will need:

One Bowl Eggless Brownies

1 1/4 cup AP Flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 cup sugar, powdered
1/4 cup sunflower oil
3/4 cup low fat yogurt
1 tsp vanilla essence
1/4 to 1/2 cup milk
3- 4 tbsp chopped nuts( Optional, I used hazelnuts)

1. In a large bowl shift the AP Flour, cocoa powder, baking powder and sugar in a large bowl. Whisk them till they are evenly mixed.
2. Preheat the oven at 180 C and grease and dust a 9x9 inch square pan.
3. Make a hole in the center of the flour mixture and add in the oil, yogurt, vanilla and half of the milk. Using a whisk or a spatula mix to form a spreadable batter. Add more milk if needed.
4. Pour the batter into the tin and spread it evenly. Bake it at 180 C for 35-40 mins. Cool it for 10 minutes before slicing.

Enjoy them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Linking it to ShowCase - Dessert

Thank you for stopping by! Cheers!

Thursday, December 15, 2011

Eggless Nutella Brownies

I have recently become an ardent 'Nutella' fan. I look forward to having it with toasted bread, or in my shake or in cold coffees. Even sometimes, I have the urge to have a spoonful of it by itself, licking the spoon to polish it off any trace of it. I know it is not all good, but sometimes I really want to indulge myself with whatever I like. For a long time I had set my eyes of these brownies and finally I did bake them. In this festive season when everyone seems to be on baking high, when the blogging world seems to be flooded with baking recipes, I simply couldn't resist myself baking one. Just to make sure I do not end up eating all by myself, I shared them with a few people at work, and the way they came to thank me for these delicious brownies, I knew it was a hit.
I have tweaked the original recipe to lower the fat ingredients and also to suit it to my taste. Without much ado let check the recipe:
Adapted from: US Masala
(Click here for the printable version of the recipe)
200 gm Nutella
1 cup AP Flour
1/4 cup cocoa powder
1/2 cup low fat yoghurt
1/3 cup oil, I used sun flower oil
1/2 cup milk
3 tbsp sugar
1 tsp vanilla extract
1/3 cup dry toasted chopped hazelnuts
1 tsp baking powder
1 tsp instant coffee powder
a pinch of salt.

1. Preheat the oven to 180 C. Grease and dust a 9X9 inch square pan. Heat Nutella in a microwave safe bowl till it is runny in consistency.
2. Shift all the dry ingredients. Add nuts to it and stir.
3. In another bowl, whisk oil and milk. Add yogurt and sugar and whisk for another minute. To it add Nutella and vanilla extract and stir again. Pour it into the dry ingredient mixture and stir till well incorporated.
4. Pour the batter into the prepared tin and bake it at 180C for 25-30 minutes, till the top looks done ans skewer inserted comes clean.
5. After 30 minutes, take it out of the oven and let it rest for 15 minutes before taking them out. Slice and serve them warm with vanilla ice cream for that ultimate treat!

Linking it to Suma's Cookie Fest, Bake Fest #2 started by Vardhini hosted by Sangeeta of Spicy Treats,
 Thanks for stopping by! Cheers!

Monday, March 14, 2011

Eggless Chocolate Brownies

My first memories of having  brownies dates back to my college days. There was (in fact its still there) a restaurant in Guwahati named JBz which served sizzling 'Brownie with vanilla ice cream and chocolate sauce'. Oh Boy! Having that dessert all for myself was sheer indulgence! I used to savour each bite and even today when I think of it, it sets my mouth water!! But, in those times, I had never once thought of finding out how to make it, cooking was never my cup of tea! But neccesity is the mother of invention and now that I have developed a liking for baking, I keep trying new recipes.

This recipes comes from Nita Mehta's book which I borrowed from my elder sister on my last India visit. I had made it once for our girl's get together. But, that time I had baked it in an about less than 7" square cake tin and it puffed up and was more like a cake. Never the less it was tasty. Last week, I was in a mood of baking and tried these brownie again. This time in a 9'' square cake tin and they came out well. Moist and fudgy and it was great when combined with vanilla ice cream and chocolate sauce.

Here comes the recipe:

Eggless Chocolate Brownies:
(Click here for the printable version)

Serves 12.
1¼ cups low fat milk
1 tbsp white vinegar.(Original recipe had 2 tbsp. See Notes)
1½ cups AP Flour.
¼ cup cocoa.
1 tsp soda- bi-carb.
1¼ cups sugar. (Original recipe had 1½ cup+2tbsp).
½ cup oil.
1 tsp vanilla essence.
2 tbsp crushed walnuts and chocolate sauce for decoration.

9 ” Square tin.


  1. Grease the tin and dust it with flour. Preheat the oven at 160 C.
  2. Boil milk and add vinegar. When the milk starts to curdle, keep it on fire for 30 seconds and take it off gas. Let it cool down completely.
  3. Sift all the dry ingredients and keep the mixture in a mixing bowl.
  4. To it add the paneer with whey and oil. Add essence and milk well with a wooden spoon till well combined.
  5. Pour the batter in the prepared tin and sprinkle walnuts over it.

6. Bake at 160 C for 40 minutes. When done remove from oven and let it cool completely. Remove the brownie from the tin. Sprinkle powdered sugar over it. Cut into peices.
Warm it in microwave for 20 seconds and serve with ice cream, topped with chocolate sauce.


1. A few days back, I was seeing Barefoot Contessa. Ina Garten was baking a Brownie and shared a tip. She asked to give a nice tap to the cake tin on the rack after baking it for 30 mins. It helps in releasing any air that might be formed because of the leavener and makes the brownie more fudgy. I will try this technique next time, I bake a brownie.

2. I have tried this recipe with both 1 tbsp and 2 tbsp Vinegar. First time when I had baked it, I used 2 tbsp of vinegar. On adding 1 tbsp vinegar to boiled milk, it curdled instantly.  But since the recipe called for another tbsp, I added it. Vinegar helps in leavening which makes it more cake like.So, next time I tried it with 1 tbsp only and got better results. I was more fudgy and moist. I will recommend using 1 tbsp vinegar only.

3. I reduced the sugar by 1/2 cup from what was given in the original recipe and it was perfect for me. Adjust sugar to your own liking and taste.


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