Eggless Chocolate Brownie | Brownie Recipe | Easy Eggless Brownie Recipe

This eggless chocolate brownie using whole wheat toast is a simple and easy dessert recipe.

I had a few extra packs of whole-wheat toast, which were nearing their expiry dates. So, I thought of making these eggless brownies using those, and the outcome was amazingly delicious brownies that deliver a perfect chocolaty experience. 

This recipe is another brilliant addition to my list of dessert recipes using leftovers.

Prep Time: 15 mins | Cook Time: 25 mins | Ready In 40 mins

DRY INGREDIENTS

Whole wheat toast, coarsely grounded – 1 cup

Cocoa Powder – 3 tbsp

Baking powder – 1 tsp

Baking soda – ¼ tsp

Chopped walnuts – ¼ cup

Chocolate chips – ¼ cup

WET INGREDIENTS

Ripe Banana – 1 small

Milk – ½ cup

Powdered Sugar – 1/3 cup

Oil – 1/3 cup + 2 tsp for greasing

Curd – 1/3 cup

Vanilla extract – 1 tsp

PROCEDURE

1. Preheat the oven to 180 deg. C.
2. In a mixing bowl, mix all the dry ingredients except walnuts and chocolate chips.

1. In another bowl, mash the banana. Add oil, powdered sugar, and whisk until the sugar dissolves in the mixture.
2. Add curd, vanilla extract, milk, and mix everything well.

3. Pour the wet ingredients into the dry ingredients and mix using a large spoon or spatula. Now fold in the chocolate chips and chopped walnuts.

4. Grease a baking tin and dust some flour. Transfer the batter to it, smooth it to the corners, and bake for 20-25 mins.

5. When the top begins to crack means the brownie is ready. Take it out from the oven and let it cool.

6. Now delicious chocolaty brownie is ready to serve.

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