Eggless Chocolate Brownie Cupcake
Temperature has dropped down drastically since last 48 hours due to Cyclone Laila. Cool weather prompted me to bake some eggless brownies. I followed a eggless chocolate brownies recipe from Chowtimes and it didn't disappoint. Rich, with melt-in-the-mouth texture, these brownies are to die for.
Eggless Chocolate Brownie Cupcake
Ingredients
13Instructions
- 1
Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.<br
- 2
In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.<br
- 3
In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.<br
- 4
Bake in preheated oven for 28-30 minutes.<br
- 5
Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream. I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.
About This Recipe
Temperature has dropped down drastically since last 48 hours due to Cyclone Laila. Cool weather prompted me to bake some eggless brownies. I more or less followed this eggless chocolate brownies recipe from Chow Times and it didn’t disappoint. Rich, with melt-in-the-mouth texture, these brownies are to die for.
Eggless Chocolate Brownie Cupcake Recipe
Preparation: 10 mts, Baking: 30 mts
.
3/4 cup powdered sugar
1 tsp cornstarch
1/2 tsp baking soda
pinch of salt
1/2 cup unsweetened cocoa powder
1 cup maida
1 cup thick buttermilk
1/4 cup melted butter or vegetable oil
2 tsps instant coffee pwd mixed in a tbsp of hot water
1 tsp vanilla essence
1-2 tbsps toasted chopped nuts (optional)
1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.
2 In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.
3 In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.
4 Bake in preheated oven for 28-30 minutes.
5 Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream.
I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.