Eggless Fudge Brownies
Being up to the neck in studies for the last fifteen days, I was itching to bake something this weekend.
So I decided to bake some fudge brownies for a tasty change from the extravagant layer cakes that I usually make.
So I fired up the oven, put on the radio, wore my old flowery apron and was collecting the ingredients when I realised that I did not have eggs, curd, bananas and flour.
But with brownies in my mind and my baking mood all set, I decided to go ahead and use whatever I had on hand. The result wasn't disappointing.
The brownies turned out fudgy all right, with a gooey middle and a slightly cracked top which is oh-so-brownie-esh.
Wondering where that sinful dark hue came from? *psst psst* thank mascarpone cheese for it.
Because of the addition of mascarpone to the batter, the brownies turned out more black than brown. But no one was complaining though.
I had mine with a scoop of good ol' vanilla ice cream and hot chocolate sauce, but I think a glass of cold milk would work just as well, no?
Here is the recipe.
Eggless fudge brownies
- 2 1/4 cups whole wheat flour
- 2 cups brown sugar
- 1 cup cocoa powder
- 1 tsp salt
- 2 tsp baking soda
- 1 tbsp instant coffee powder
- 1/2 + 1/3 cup olive oil
- 1 1/2 cups water
- 1/2 cup mascarpone cheese
- 1 tbsp vanilla
- 4 tsp white vinegar
- 1/2 cup chocolate chips or chopped nuts
- Mix all the dry ingredients in a bowl.
- Mix all the wet ingredients in a seperate bowl.
- Add the wet ingredients to the dry ones and mix well.
- Fold in the chocolate chips/chopped nuts if using.
- Pour into a prepared pan (lined,greased and floured) and bake for 15-20 minutes at 170 C until a toothpick inserted in the middle comes out with a few crumbs (since we want a chewy texture and not cakey).
- Let it cool then cut into squares.
Note: I cooked my brownies in two batches as my pan was quite small. You can use a pan as per your preference.
Happy indulgence! XOXO