Eggless Brownies Recipe - Easy, Eggless Baking Without Oven

Cooking.Shooking's picture

Sep. 05, 2014

This egg free chocolate brownies made without oven in a closed pot aka a cooker / vessel / gas tandoor loaded with extra chocolate and hazelnuts makes you go nuts over it! Double Chocolate, Gooey or Fudgy you decide! Make this eggless chocolate brownie cause its just a matter of mixing a couple of ingredients, and impress people! And ofcourse, its on our own series Eggless Baking Without Oven!


For brownie
Cocoa powder 6 Tablespoon , sifted
Dark chocolate 1/3 Cup (5.33 tbs) , chopped
Butter 1/2 Cup (8 tbs)
Yogurt 1/2 Cup (8 tbs)
Plain flour 1/2 Cup (8 tbs) , sifted
Powdered sugar 1 Cup (16 tbs)
Baking powder 1 Teaspoon , sifted
Instant coffee 1/2 Teaspoon (Dissolved in 2 tsp water)
Vanilla essence 1 Teaspoon
For glaze
Dark chocolate 50 Gram , melted
White chocolate 75 Gram , melted
Chopped hazelnuts 3 Tablespoon
Other ingredient
Salt 2 Cup (32 tbs) (For Baking)



1.     Take a big cooker or any huge vessel (which has a diameter of over 9", and a good height) and add the 2 cups of salt, a wire stand and a perforated plate. Or simply use an gas tandoor. Dont add anything if using gas tandoor.

2.     Heat the tandoor/vessel/cooker in medium flame.



3.     In a bowl, add sifted Flour, Baking Powder, Cocoa powder to make the flour mix.

4.     In a mixing bowl, add the butter and sugar. Whip well to ensure its creamy and fluffy.

5.     Add the coffee and vanilla and half of the yogurt, whisk for another minute. Add the half of the flour mix, and mix well. Add the rest of yogurt and flour mix (save a tsp of flour mix). Mix well.

6.     Sprinkle the saved 1 tsp of flour mix in the chopped chocolate. Add this to the batter and mix well with a spatula.

7.     Grease a 8" Cake tin with butter, stick a butterpaper which is bigger than the tin and then butter it well then sprinkle 1 tsp of maida/plain flour to it.

8.     Add the batter to the cake tin and spread well with a spoon. Transfer this to the hot tandoor/cooker/vessel and bake for 30-35 mins in medium flame.

9.     The edges would be firm and the center would be little gooey, that's when take it out and let it cool to room temp.

10.  Pour the melted dark and white chocolate, mix the two using a toothpick to create a marbling effect, and refrigerate till the chocolate hardens slightly.

11.  Lift the butter paper out and cut the divide it into equal parts



12.   Serve the brownies with sprinkled hazelnuts or any nuts of your choice. Enjoy!

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 16

Nutrition Facts

Serving size

Calories 195Calories from Fat 107

 % Daily Value*

Total Fat 12 g18.5%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 36 mg1.5%

Total Carbohydrates 22 g7.3%

Dietary Fiber 2 g8%

Sugars 13 g

Protein 3 g6%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet