21 June, 2021
Eggless Peanut Butter Chocolate Brownie Recipe
I’m truly obsessed with these gooey and fudgy Brownies oozing with dark chocolate, shiny crust on top and a crunch of peanuts. Try this decadent yet simple recipe for irresistible eggless brownies. I don’t have much to say other than sharing this epic eggless brownie recipe with you all.
I’ve made these brownies without using eggs.
Eggless Brownie Recipe.
Quick and Easy Eggless Brownie Recipe.
INGREDIENTS:
| For Chocolate Batter | For Peanut Butter Mixture |
|---|---|
| ½ cup chopped Dark Chocolate | ½ cup Crunchy Peanut Butter |
| ½ cup Normal Butter | ½ cup Creamy Peanut Butter |
| ½ cup Milk | 2 tsp Unsalted Butter |
| 1 cup All Purpose Flour (Maida) | ½ cup Powdered Sugar |
| ¾ cup powdered Sugar | |
| ¼ cup Cocoa Powder | |
| ½ tsp Baking Powder | |
| 1 tsp Vanilla Essence |
INSTRUCTIONS:
- Take a bowl and add ½ cup chopped dark chocolate and ½ cup normal butter. Melt both these together in microwave for 30 seconds. Mix well.
- Add ½ cup of milk and 1 tsp of vanilla essence to the melted mixture. Stir well and mix all the wet ingredients.
- In another bowl, sieve all dry ingredients; all purpose flour (maida), powdered sugar, cocoa powder, baking powder.
- Mix all the wet ingredients and dry ingredients together until incorporated well. Make sure to keep the batter lump free.
- In a separate bowl, prepare peanut butter mixture. Add 2 tsp unsalted Butter, ½ cup Powdered Sugar, ½ cup Crunchy Peanut Butter, ½ cup Creamy Peanut Butter and melt in microwave and mix well. It will remain of thick consistency.
- Mix this peanut butter mixture in chocolate batter. (See Notes Below)
- Grease a mould (or baking tray) with butter. Grease it to the sides as well properly. Line it with the parchment paper (or butter paper) and make sure some of the paper hangs off the edges (this will help you pull the brownie out of the tin after baking) and grease it also with melted butter and pour the batter in it.
- Preheat the oven to 180 degrees celsius for about 20 minutes.
- Pour the mixture into the baking tray and spread evenly. Tap the tray to adjust the mixture at corners and to avoid any air pockets in the mixture.
- Top it with some chopped peanuts and bake it in preheated oven at 180 degrees for 30-35 minutes.
- After 30 – 35 minutes, put it out of the oven and check if it perfectly baked or not. Insert a toothpick and if it comes out neatly it means brownie is perfectly baked.
- Let it cool down in the tin and once cooled, remove the brownie from the tin using a knife.
- Loosen up the sides with the help of knife and remove our brownie out of tray by inverting it.
- Cut it into desired sizes or squares, drizzle with chocolate syrup and serve it with ice cream.
NOTES:
You can skip the step of mixing peanut butter mixture in chocolate batter. Keep both mixtures separate and follow any of the below mentioned steps:
- First Method you can follow: Make bottom layer of chocolate batter and add some peanut butter over the chocolate batter. Swirl the peanut butter over the chocolate batter using toothpick. Swirls at the top will make your brownie looking more tempting.
- Second Method: Make bottom and top layer of chocolate batter and place peanut butter mixture in between both the chocolate batter layers. (This will look like a sandwich brownie with the peanut butter mixture at the middle. But do it only if you’re not making swirls of peanut butter at the top).