Eggless Fudge Brownies

About Eggless Fudge Brownies

Ingredients

• Refined flour ½ cup
• Cocoa powder ½ cup
• Butter ⅔ cup to grease
• Powdered sugar 170 gms
• Hung yogurt 1 cup
• Walnuts, chopped 60 to 70 gms
• Dark chocoalte, grated ½ cup
• Baking powder 1 tsp
• Vanilla essence 1 tsp

How to Make Eggless Fudge Brownies (Stepwise Photos)

Method

1. Preheat oven to 180º C. Grease a cake tin with some butter.
2. Take butter and powdered sugar in a bowl and beat with an electric beater till creamy and fluffy.
3. Add hung yogurt and mix well. Beat again with the beater.
4. Add walnuts, dark chocolate, refined flour, baking powder, cocoa powder and vanilla essence and mix by cut and fold method.
5. Pour the mixture into the greased tin, keep the tin in the preheated oven and bake for 40 minutes.
6. Remove from the oven and cool. Demould and cut into cubes.
7. Arrange the cubes on a serving platter and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps