Chocolate Walnut Brownie


I feel it’s an art to bake a moist and gooey chocolate brownie and I am glad I have mastered it.

This is a full proof eggless recipe,which never goes wrong.

Along with walnuts, chunks of dark or milk chocolate can also be added to make it more chocolatey.


So here goes the recipe.




1 cup Maida.


1/2 cup Unsweetened Cocoa Powder.


3/4 cup Sugar.


1 tsp Baking Soda.


1/4 tsp Salt.


1/3 cup Oil or melted Butter.


1 cup Milk.


1tsp white Vinegar.


1/2 tsp Nescafe powder.


1/2 tsp Vanilla essence.


1/4 cups Walnuts.


2 tbsp Chocolate Ganache.(Refer Glossary)


Some edible sprinkles.




Preheat oven to 180 degree celcius.


Grease a 8″ square baking pan.


In a bowl, combine milk with vinegar and set aside for a few minutes to curdle.


In a mixing bowl, sift maida,baking soda, cocoa powder, nescafe powder and salt.

20190417_192612Add the sugar and mix well to combine.


Add oil/melted butter and vanilla essence to the milk mixture and mix well.


Add the wet ingredients to the dry ingredients and combine .

20190417_192850Pour the batter into the prepared baking pan.Top up with walnuts.

20190417_193253Bake for 25~30 minutes or until a knief inserted into the center comes out with just a few crumbs. Remove on wire rack,Let it cool completely before cutting into squares.

20190417_201501.jpgDrizzle some chocolate Ganache and decorate with edible sprinkles.Cut into peices and store in an airtight container.

Can be stored in the fridge for up to 5 days.


Tip:Brownie can be served on its own,or with chocolate ganache/sauce and Vanilla ice cream.


Happy Cooking!!!




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