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Certainly! Here’s a simple recipe for delicious eggless chocolate brownies:
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup melted unsalted butter
- 1 cup granulated sugar
- 1/2 cup yogurt (plain or vanilla)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips or chunks (optional)
- Chopped nuts (walnuts, pecans) for extra crunch (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line a square baking pan with parchment paper, leaving an overhang for easy removal.
- Combine Dry Ingredients:
- In a bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Melt Butter:
- Melt the butter in a microwave-safe bowl or on the stove. Allow it to cool slightly.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the melted butter and sugar until well combined.
- Add yogurt, milk, and vanilla extract. Mix until smooth.
- Combine Wet and Dry Ingredients:
- Gradually add the sifted dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add Chocolate Chips and Nuts:
- Fold in the chocolate chips or chunks and chopped nuts if you’re using them.
- Transfer to Baking Pan:
- Pour the batter into the prepared baking pan and spread it evenly.
- Bake:
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool:
- Allow the brownies to cool in the pan for about 10 minutes, then use the parchment paper overhang to lift them out and transfer them to a wire rack to cool completely.
- Cut and Serve:
- Once cooled, cut the brownies into squares or rectangles.
These eggless chocolate brownies are fudgy, moist, and perfect for satisfying your chocolate cravings. Enjoy them with a scoop of ice cream or a dusting of powdered sugar if you like!
