Dense brownie recipe, homemade brownie recipe

Dense brownie recipe with step by step photos. Egg free and easily adaptable to vegan version. Perfect homemade brownie for your chocolate cravings.

I noted down this recipe when I was looking out for recipes using psyllium husk. However, this recipe just uses 1 teaspoon of it, But I wanted to try this brownie as it is the one I crave for. Very close to my favorite brownie from Famous Amos. Only that this more dense and rich. The original recipe is vegan, but I made it using dairy products. May be because of that it was bit buttery & sweeter side.

Earlier, my brownies were more like cake, though it was delicious. But I wanted something dense, with more texture, gooey and chocolatey. Chocolate chips added in this will help with gooey texture here and there. The amount of butter and sugar takes care of the dense texture. Best part is, no baking powder or baking soda in this. So it helps in achieving this fudgy brownies.

Still it is not chewy or hard. How could it be with all the butter. I made less in quantity. Glad I did not do any extra ganache or topping as it is good by itself. If you want you can try any caramel or chocolate ganache. I suggest to reduce ¼ cup of sugar in that case so that it is not too sweet as already this brownie is sweet.

For variations, you can use all vegan replacements. Dark cocoa powder and dark chocolate chips can be used. Check out my other eggless cake recipes.

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5 from 3 votes

Rich dense brownie recipe

Rich dense brownie recipe with step by step photos. Egg free and easily adaptable to vegan version. Perfect homemade brownie for your chocolate cravings.

Course Dessert

Cuisine International

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Resting time 1 hour hour

Servings 12 bars

1x2x3x

Cup measurements

Ingredients

• ¾ cup all purpose flour
• ¾ cup Sugar caster/ fine grain
• ½ cup Cocoa powder
• ½ tablespoon Instant coffee powder
• 100 ml Melt butter
• 1 teaspoon Psyllium husk
• 1 tablespoon + ½ teaspoon Water
• 3 tablespoon Milk
• ¼ teaspoon Sea salt
• ¼ cup Chocolate chips heaped

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Instructions

• First pre-heat oven at 170oC.
• Take psyllium husk in a bowl. Mix water and set aside.
• In a mixing bowl, take cocoa powder and instant coffee. Mix well.
• Add melt butter, salt, sugar and psyllium husk misture. Beat well.
• In another bowl, mix flour and salt.
• Add half of the flour to the coco mixutre with half the milk.
• Mix to combine. Add rest of the flour and milk. Mix well.
• Lastly add chocolate chips and fold in. The mixture will be thick.
• Line a baking sheet with butter paper. Transfer the brownie mix and spread evenly.
• Pop into the oven and bake for 35 mins in middle rack.
• Take out once done, invert over a wire rack and cool down completely.
• The top & edges will be crisp/ crusty. In the middle, it will be soft to touch.
• Once cooled, keep refrigerated for 30 mins before cutting.
• Cut with knife dipped in hot water for clean cuts.

Notes

• Next time, I am going to try with coconut oil, atta and a little reduced sugar. Will update if I do.
• If you do no have psyllium husk, replace with flax meal. Basically this is egg replacer.
• I used dutch processed cocoa powder. (Unsweetened)

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Rich & Dense brownie step by step photos :

1. First pre-heat oven at 170^oC. (10 to 15 mins)
2. Take psyllium husk in a bowl. Mix water and set aside.
   
3. In a mixing bowl, take cocoa powder and instant coffee. Mix well.
   
4. Add melt butter, salt, sugar and psyllium husk misture. Beat well. In another bowl, mix flour and salt.
   
5. Add half of the flour to the coco mixutre with half the milk.
   
6. Mix to combine. Add rest of the flour and milk. Mix well.
   
7. Lastly add chocolate chips and fold in. The mixture will be thick. Line a baking sheet with butter paper.
   
8. Transfer the brownie mix and spread evenly. Pop into the oven and bake for 35 mins in middle rack.
   
9. Take out once done, invert over a wire rack and cool down completely. The top & edges will be crisp/ crusty. In the middle, it will be soft to touch.
   
10. Once cooled, keep refrigerated for 30 mins before cutting. Cut with knife dipped in hot water for clean cuts.
    

Notes

• Next time, I am going to try with coconut oil, atta and a little reduced sugar. Will update if I do,

Serve as such or with a scoop of vanilla ice cream.