Recipe: Gluten-Free Eggless Brownies by Pinkle Sachdeva

Recipe: Gluten-Free Eggless Brownies by Pinkle Sachdev

By Akhileshwari Anand Raj

As the world has been staying indoors more than ever before, we have all taken to baking more. People who have never baked before are trying their hand at it now. One of the easiest and sought-after desserts is the Chocolate Brownie. Given that many people in India are vegetarian, eggless chocolate brownies are famous. But baking with substitutes is not as easy as it appears. Many people are also allergic to gluten or avoid it to eat more healthily.

This recipe is excellent for those looking for gluten-free desserts because it does not contain any wheat flour – whether it is refined (maida) or whole wheat. These are eggless brownies; here, Milkmaid condensed milk is the substitute of choice for eggs. If you have been looking to avoid gluten or bake egg-free, this recipe is for you. It yields sixteen servings and tastes just as good as your usual brownie.

Gluten-Free Eggless Brownies recipe

Ingredients

Butter - 75 gm
Van Houten Professional Coverture Chocolate – 200 gm (preferably a mix of milk and dark, but choose what suits your taste). If Van Houten Professional Chocolate is not available, then you can use any other brand.
Milkmaid Condensed Milk - 200 gm
Rice flour - 100 gm
Jowar flour - 100 gm
Baking powder -1/2 tsp
Salt - 1/4 tsp
Vanilla essence- 1 tsp
Water - 1/2 cup (make sure it is warm but not boiling hot)
Walnuts/ almonds - 1/2 cup

Method

1. Preheat your oven to 180 degrees Celcius.

2. Use an 8” x 8” square tin. Make sure you grease it with butter or oil and line it with parchment paper.

3. Melt the Van Houten Professional chocolate and butter together. You can do this in two ways, by using a double boiler on the stove or using a microwave.* Let this melted mixture cool completely and return to room temperature.

4. Add Nestle condensed milk to the cooled mixture and mix it in until it is well incorporated.

5. Add the warm water to the mixture and mix it in.

6. Take all your dry ingredients together and sift it into a single bowl. Sifting it all together will ensure the baking powder will mix in well with the flours.

7. Now, carefully fold in the dry ingredients to the wet mixture. Use a spatula to fold the batter and only fold in slowly; do not make whisking motions. Do not over mix the batter, stop folding in once all the dry ingredients are fully incorporated.

8. Pour this into the prepared pan.

9. Sprinkle the chopped walnuts onto the batter.

10. Bake this for 30-35 minutes and check using a toothpick or skewers if it is done. If the skewers or toothpick come out clean, it means it is fully baked.

Recipe notes and tips

A double boiler is when you set a pan with water on the stove and put a bowl on top of the pan and melt the ingredients in the bowl. Make sure it does not touch the water in the pan underneath directly.

While using the microwave to melt the chocolate and butter, a tried and tested way of doing so is to heat in 20-second spurts about four to five times. Make sure to mix thoroughly in between every 20 seconds. This method is generally faster than the double boiler, especially if you are melting a higher quantity of ingredients.

The time given for baking is indicative for a pan of 8 x 8 inches. You can bake this batter as brownie cups or in bigger or smaller pans, but the baking time will vary, sometimes significantly. For baking in cupcake tins, cut the time to 12 to 15 minutes and check for doneness.

Click here to watch Pinkle making demonstrating how to make gluten-free chocolate brownies

To watch our past tutorials held during this lockdown period, check us out here.

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