The ultimate fudgy eggless brownies are like a chocolatey dream come true. Here is a tried and tested brownie recipe. Be sure to watch the video!
Estimated reading time: 5 minutes
- Why Eggless Brownies?
- The Chocolate for Brownies
- How To Make Eggless Brownies
- FAQs Related To Eggless Brownies
- Watch Eggless Brownies Video
- Eggless Brownies Recipe
Why Eggless Brownies?
Why on earth do we need an eggless brownie recipe? Many chocolate brownie lovers are allergic to eggs, and avoid eggs due to dietary restrictions or due to certain personal choices.
An egg-free diet is a common religious practice in India. Hence, we eggless mousse and brownie recipe.
If you cannot imagine a brownie without eggs try my classic chocolate brownie recipe (with eggs) .
Serve them with a scoop of vanilla ice cream for a cafe-style brownie indulgence at home.
Chewy, Fudgy and Cakey Brownies
These are all the terms used to describe the texture of the brownies.
Chewy and fudgy brownies have a lot of butter, eggs, dark chocolate, and less flour. the texture is a bit dense.
Whereas cakey brownies usually have a chocolate cake -like fluffy and moist texture and cocoa powder.
The Chocolate for Brownies
What kind of chocolate is ideal for making brownies? Unsweetened or bittersweet or semi-sweet DARK CHOCOLATE is the answer. Stay away from milk chocolate for making brownies.
If you need fudgy and chewy cafe-style brownies, use the best available dark chocolate.
The cocoa powder or sweet milk chocolate CANNOT substitute dark chocolate in this brownie recipe. We have used a combination of dark chocolate and cocoa powder in this eggless brownie recipe.
How To Make Eggless Brownies
- Add butter and chocolate in a microwave-safe bowl. Heat in the microwave for 20 – 30 seconds. Stir the melted butter and chocolate with a spatula to ensure the mixture is smooth and lump-free.
- Add yogurt, sugar, and vanilla essence to the liquid chocolate mixture. Whisk for 2 – 3 minutes to combine all the ingredients nicely. Once combined, set the bowl aside.
- Sift the flour, baking powder, cocoa powder, and coffee powder in a separate bowl. Mix using a spatula.
- Add the sifted flour mixture to the liquid chocolate in small batches. Gently cut and fold the batter using a spatula until all moistened and combined well. Do not mix the batter for too long.
- Add chopped walnuts and fold them into the batter.
- Pour the brownie batter into the prepared tin.
- Bake for 20 – 25 minutes.
- Check the brownies for doneness by inserting a toothpick after 20 minutes.
Unsweetened Cocoa Powder is the best to make brownies. Here are a few factors to consider while buying a cocoa powder: Colour – The colour of cocoa powder should be pale chocolaty, i.e. a warm shade of bronze. It should turn into dark brown after baking. Taste – The original taste of the cocoa powder is bitter and should have a rich texture. Fragrance – The fragrance should be a little strong and should be similar to a plain chocolate bar.
If you are wondering how to soften a hard brownie, wrap each brownie piece with a damp paper towel to add moisture. Place into the microwave and heat for about 5 – 6 seconds. Check to see if the brownies are softened, else repeat for another 5 seconds. By doing this, your brownies will turn soft instantly.
Yes, you can freeze brownies for up to 3 months. Cool the brownies completely and wrap them tightly in a plastic wrap, then wrap them again with silver foil and store them in the freezer. While freezing the brownies, do not cut them into pieces. Cut them before serving, after the brownie has come to room temperature.
Watch Eggless Brownies Video
More Eggless Baking Recipes
- Eggless Atta Cake
- Eggless Ragi Cake
- Eggless Rava Cake
- Eggless Orange Cake
- Eggless Banana Bread
- Eggless Chocolate Cake
- Eggless Tutti Frutti Cake
- Eggless Vanilla Sponge Cake
Ingredients
- ▢ 140 gram butter, softened
- ▢ 200 gram (1 Cup) dark unsweetened chocolate, chopped
- ▢ 1 Cup all-purpose flour (maida)
- ▢ 1 Cup yogurt or curd
- ▢ ¾ Cup unsweetened cocoa powder
- ▢ ½ Cup castor sugar
- ▢ ½ teaspoon baking powder
- ▢ 1 teaspoon vanilla essence
- ▢ 1 teaspoon instant coffee powder
- ▢ ½ Cup chopped walnuts
Instructions
- Add butter and chocolate in a microwave safe bowl. Heat in the microwave for 20 – 30 seconds. Stir the melted butter and chocolate with a spatula to make sure the mixture is silky smooth and lump free.
- Add yogurt, sugar, and vanilla essence in the liquid chocolate mixture. Whisk for 2 – 3 minutes to combine all the ingredients nicely. Once combined, set the bowl aside.
- Sift the flour, baking powder, cocoa powder, and coffee powder together in a separate bowl. Mix using a spatula.
- Add the sifted flour mix into the liquid chocolate in small batches. Gently cut and fold the batter using a spatula untill all moistened and combined well. Do not mix the batter for too long.
- Add chopped walnuts and fold them into the batter.
- Preheat the oven to 180 degree celcius. Grease an 8 inch square tin and line it with a parchment paper.
- Pour the brownie batter into the prepared tin and bake for 20 – 25 minutes. Check the brownies for doness via inserting a toothpick after 20 minutes.
- Remove from the oven and place on a wire rack to cool. Cut into squares and serve hot with vanilla ice cream.
Recipe Notes:
- Make sure all the ingredients are at room temperature and not cold.
- Do not heat the chocolate for more than a minute in the microwave. You can use a double boiler as well to melt the butter and chocolate.
- Yogurt should be thick and plain in taste.
- Use unsweetened cocoa powder and chocolate for this brownie recipe. Else, adjust the amount of sugar accordingly.
- Do not bake the brownies for too long. They taste best when slightly gooey in the center.
Nutrition
We follow a strict NO SPAM Policy
Eggless Brownies Recipe
Equipment
- Mixing Bowl
- Oven
Ingredients
- 140 gram butter, softened
- 200 gram (1 Cup) dark unsweetened chocolate, chopped
- 1 Cup all-purpose flour (maida)
- 1 Cup yogurt or curd
- ¾ Cup unsweetened cocoa powder
- ½ Cup castor sugar
- ½ teaspoon baking powder
- 1 teaspoon vanilla essence
- 1 teaspoon instant coffee powder
- ½ Cup chopped walnuts
Instructions
- Add butter and chocolate in a microwave safe bowl. Heat in the microwave for 20 - 30 seconds. Stir the melted butter and chocolate with a spatula to make sure the mixture is silky smooth and lump free.
- Add yogurt, sugar, and vanilla essence in the liquid chocolate mixture. Whisk for 2 - 3 minutes to combine all the ingredients nicely. Once combined, set the bowl aside.
- Sift the flour, baking powder, cocoa powder, and coffee powder together in a separate bowl. Mix using a spatula.
- Add the sifted flour mix into the liquid chocolate in small batches. Gently cut and fold the batter using a spatula untill all moistened and combined well. Do not mix the batter for too long.
- Add chopped walnuts and fold them into the batter.
- Preheat the oven to 180 degree celcius. Grease an 8 inch square tin and line it with a parchment paper.
- Pour the brownie batter into the prepared tin and bake for 20 - 25 minutes. Check the brownies for doness via inserting a toothpick after 20 minutes.
- Remove from the oven and place on a wire rack to cool. Cut into squares and serve hot with vanilla ice cream.
Video
Notes
- Make sure all the ingredients are at room temperature and not cold.
- Do not heat the chocolate for more than a minute in the microwave. You can use a double boiler as well to melt the butter and chocolate.
- Yogurt should be thick and plain in taste.
- Use unsweetened cocoa powder and chocolate for this brownie recipe. Else, adjust the amount of sugar accordingly.
- Do not bake the brownies for too long. They taste best when slightly gooey in the center.
Nutrition
One pot Asian chicken meatballs with a delicious sweet and spicy sauce. Serve them with fried rice or noodles for a takeaway style family dinner.
- Ingredients For Meatballs
- How To Make Chicken Meatballs
- Ingredients For Sauce
- How To Make Glazing Sauce
- Final Assembly
- Serving Suggestion
- My Tried and True Tips
- More Chicken Recipes
- Asian Chicken Meatballs
These Asian chicken meatballs stand out for their delightful blend of savoury, sweet, and umami flavours. The highlight of this meatball recipe is the delicious sauce that brings the whole dish together.
Chicken Meatballs were on my mind for a long time. But it took me a few recipe trials to get them right with precise melt in mouth softness, light texture, and flavoursome taste.
You will be surprised to know that these Asian chicken meatballs are not baked, air fried, or shallow fried. Instead, this is a one pan dish, where the meatballs and sauce are cooked in the same pan on a stovetop. No prior baking required!
USPs of my Chicken Meatballs Recipe
- the meatballs are very soft and light in texture
- there is no flour in the meatballs or sauce
- it is a one pan main course dish
- meal prep friendly
Ingredients For Meatballs
- Ground Chicken is a white, lean meat. Easy to cook and has a delicate texture.
- Choose panko breadcrumbs for their light and airy texture, ensuring a tender meatballs.
- Egg acts as a binding agent to hold the meatballs together.
- Minced garlic and ginger infuse depth of flavour into the meatballs.
- Finely chopped green onions and Thai Basil add freshness.
- Salt, chilli flakes or powder, and pepper to season the meatballs.
- Rice Vinegar helps in tenderising the meat.
How To Make Chicken Meatballs
- In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped herbs, minced garlic, ginger, vinegar, egg, and seasoning. Mix until all ingredients are well incorporated.
- Using clean hands, shape the mixture into evenly sized meatballs, about 1 to 1.5 inches in diameter, and place them on a large greased plate for tray, leaving space between each meatball.
- Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.
Alternatively, bake the Asian chicken meatballs in the preheated oven at 180 degrees celcius for 15 -20 minutes or until they are cooked through and golden brown on the outside. Baking time may vary depending on the oven and the size of the meatballs. So check meatballs after 20 minutes.
Ingredients For Sauce
This Asian style sauce is very easy to make and requires minimal prep work. From chicken meatballs to shrimps or tofu, you can add any protein of your choice in this sweet and savoury sauce.
- Minced Garlic or substitute it with garlic and onion powder
- Light Soy Sauce gives a savoury umami richness to the glaze.
- Sesame Oil for its distinctive nutty aroma and flavour.
- Hoisin Sauce gives a hint of sweetness to the glaze.
- Sesame seeds and chopped green onions for garnish
- Chilli Powder for that kick of spiciness.
- Chicken Stock or cube instead of plain water gives a delicious restaurant style depth of flavour to the Asian sauce.
- Corn Starch to get that luscious shine and consistency of the sauce.
How To Make Glazing Sauce
Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch.
Final Assembly
- Once the meatballs are cooked, pour the prepared sauce mix into the pan.
- Keep stirring it while maintaining a high heat. Add broccoli florets.
- Soon you will notice because of starch the sauce will start thickening.
- Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
- Garnish the meatballs with sesame seeds and chopped green onions.
Serving Suggestion
Whether served as an appetizer at gatherings on a skewer or as a comforting main course dish for the family, these tender and flavourful chicken meatballs are always a crowd favourite. I am sure once you try these Asian style meatballs, they will become your favourite too!
A few side dishes that work like a charm with these sweet, spicy, and saucy meatballs are – any type of fried rice ( mushroom , chicken , pineapple ), aromatic Jasmine rice, or stir fried noodles .
For a healthy, low carb meal serve meatballs with quinoa, brown rice, or cauliflower rice accompanied by healthy stir fried vegetables .
Drench them in a bold bolognese sauce and serve with spaghetti or simmer them in a creamy mushroom sauce. Either, ways they are truly delicious.
My Tried and True Tips
- Always use the ground chicken and not minced chicken for making meatballs.
- Do not add flour in the ground chicken. The meatballs will become tough and doughy.
- Ensure all the meatballs are of the small, and of bite-size. Uneven and too big meatballs often remain uncooked from the inside.
- If the meatball mixture is very wet/sticky , keep it in the refrigerator for 30 minutes or apply sesame oil in your hands for easier handling.
- Prepare the mixture and shape the chicken meatballs a few hours or a day before. Keep them in the fridge (not freezer). Just before dinner time, fry them or pop them in the oven (they need only 20 – 25 minutes).
- These chicken meatballs can be stored in the fridge for a week. Re-heat them in a microwave and then simmer in the sauce of your choice.
More Chicken Recipes
- Chilli Chicken
- Chicken Pad Thai
- Kung Pao Chicken
- Indian Chicken Curry
- Chicken Broccoli Pasta
- Pineapple Chicken Curry
- Thai Red Chicken Curry
Ingredients
Ingredients For Chicken Meatballs
- ▢ 500 gram ground chicken
- ▢ ¼ Cup panko bread crumbs
- ▢ 1 egg, room temperature
- ▢ 1 teaspoon rice vinegar
- ▢ 1 tablespoon minced garlic
- ▢ 1 tablespoon minced ginger
- ▢ 1 tablespoon chopped Basil
- ▢ 2 sprigs spring onion, finely chopped
- ▢ 1 teaspoon red chilli flakes
- ▢ 1 teaspoon cooking salt or to taste
- ▢ ½ teaspoon black pepper powder
- ▢ 2 tablespoon sesame oil or vegetable oil
Ingredients For Glazing Sauce
- ▢ 1 Cup chicken stock or water
- ▢ ¼ Cup Hoisin Sauce
- ▢ 1 tablespoon light soy sauce
- ▢ 1 tablespoon sesame oil
- ▢ 1 teaspoon minced garlic
- ▢ 1 teaspoon Kashmiri red chilli powder or the Gochujang chilli powder
- ▢ 1 tablespoon corn flour (corn starch)
- ▢ Salt to taste
- ▢ 1 teaspoon white sesame seeds
- ▢ 2 sprigs spring onion, finely chopped
- ▢ 1 Cup broccoli florets (optional)
Instructions
Prepare Asian Style Sauce:
- Prepare the glaze by combining all the ingredients in a large bowl. If you are adding stock cube then dissolve it in 1 Cup of water and add it to the sauce mix. Whisk nicely to combine all the ingredients including starch. Keep it aside.
Prepare Chicken Meatballs:
- Combine all the meatball ingredients in a bowl. Mix until all ingredients are well incorporated or come together like a dough.
- Grease your hands with oil. Scoop a small portion of the mixture and shape it into a ball. Repeat with the remaining mixture – should make 10 – 15 depending on the size. Place them on a large greased plate for tray, leaving space between each meatball. Keep them in the fridge for 15 – 20 minutes or until ready to cook.
- Heat oil in a pan. Once hot, neatly arrange the meatballs. Cook them from both sides till they turn light golden from outside. Gently turn the meatballs or shake the pan while cooking them.
- Pick one meatball, and check it for doneness. Usually chicken meatballs take 10 – 15 minutes to get cooked perfectly.
Final Assembly
- Once the meatballs are cooked, pour the prepared sauce mix into the pan. Keep stirring it while maintaining a high heat. Add broccoli florets.
- Soon you will notice because of starch the sauce will start thickening. Reduce the heat to lowest setting. Cover the pan with a lid. Simmer chicken meatballs in sauce for 5 minutes.
- Garnish chicken meatballs with chopped spring onion greens.
- Serve Asian Chicken Meatballs with fried rice / noodles.
Recipe Notes:
- Instead of hoisin sauce you can use Kung Pao Sauce, Teriyaki Sauce, or any other Asian Gravy Sauce.
- These Asian Chicken Meatballs are medium spicy with a hint of sweetness. Hence adjust the spices according to your preference.
- Adding broccoli is optional. I like the taste and crunch of it in this meatball dish.
- Always use the ground chicken and not minced chicken for making meatballs.
- If the meatball mixture is very sticky , add one or two tablespoons more of breadcrumbs and/or refrigerate the mixture for 30 minutes and grease your hands nicely with oil for easy handling.
- Cooking time may vary depending on the size of the meatballs. Do not flip them again and again while cooking in a pan.
- You can air fry, shallow fry or deep-fry chicken meatballs. Like how I did in chicken cheese balls .
Nutrition
We follow a strict NO SPAM Policy
