Eggless Dark Chocolate Walnut Brownies!

Egg-less Dark Chocolate Walnut Brownies

Brownies first originated in U.S. and is now popular across the world. There is hardly any restaurant which does not serve chocolate brownie. Depending on the texture, brownies can be either cakey or fudgy and can include nuts, chocolate chips etc. Brownies are different than chocolate cake coz they are less risen and more denser than cake.

What I love about this recipe is you don't have to use an electric beater, ingredients can be just mixed together in a bowl using a spoon or a rubber spatula! If you ask me, I love batter of these brownies as it is...try it when you make it...It is yummmmm! These brownies are very moist and melts in your mouth instantly. Because this is a quick recipe, I make it quite often and honestly I have lost count of how many times I have made it. Whenever it's someone's birthday or anniversary, I dish out a batch of brownie and each time it is loved.

Feel free to get in touch with me for any query on  or my facebook page fascinatingfoodworld. Find me on Instagram @fascinatingfoodworld


  • 1+ 1/2 cup flour
  • 1/3+1/3 cup powdered sugar
  • 100 gms dark chocolate
  • 3/4 cup milk- room temperature
  • 100 gms amul butter- softened
  • 1 tsp Vanilla essence
  • 2 tsp baking powder
  • 1/2 cup walnuts- chopped


1. Preheat oven at 180 degree celsius for 10 minutes.

2. Chop dark chocolate as illustrated in the photo and melt chocolate and butter together over a double boiler. Once the mixture is ready, let it cool down for a bit.

Double boiler

3. Add flour, powdered sugar, baking powder, milk, chopped walnuts and vanilla essence in the melted chocolate mixture and fold everything together using a rubber spatula or a spoon.

4. Take a square baking dish and grease it lightly using butter. Now dust it with flour. Dusting is a technique where you sprinkle little flour on the greased tray and spread it around by tilting the dish slightly so that bottom and sides get covered. 

Greased and Dusted dish

5. Now pour the mixture/batter in the baking dish and bake in oven at 180 degrees on lower coil for 20-25 mins or till knife comes out clean. I have added a photo to illustrate how baked brownie will look like.


After- Baked Brownie!

6. Let it rest for 15 mins after you take it out of oven. Cover it with a plate or chopping board and turn it upside down. Now carefully lift the baking dish upwards by releasing the brownie block.

7. Let it cool further for one hour and cut square shaped pieces. Store in an air-tight container. Do not refrigerate if it is going to be consumed in next 2 days.

8. Serve with coffee/tea or serve warm with vanilla ice-cream. Heat in microwave for 20 secs before serving.

  • Always preheat the oven before baking.
  • Use measuring cups and spoons and follow the measurements in the recipe.
  • When melting the chocolate over a double boiler, make sure that the steam from the pot below doesn't escape from the sides.
  • Make sure that water doesn't touch the pot above, only steam should melt the chocolate and the butter. Wise thing to do is add just little water to generate the steam.
  • Since the brownie is very soft when out of oven, handle carefully. Let it rest for 15 mins and then turn.
  • Don't be in a hurry to cut it into pieces.

Chocolate cupcakes are my favourite! Do you really need a reason to bake them? I don't think so! Try my egg-less chocolate cupcake recipe and get smitten :)