Homemade No Oven Eggless Brownie Recipe

All-season, fudgy, melt-in-your-mouth chocolate brownies topped with crunchy walnuts – decadent brownies that you can’t refuse!

Revealing a recipe you hold close to your heart can sometimes be a little touchy. Your friends and family members urge you to make some more of those chocolatey brownies or that yummy caramel pudding, and more often than not, we groan with a crinkled brow, but hey, don’t we secretly enjoy cooking for them? Well, I’m one of you. With the big recipe revelation, there goes your opportunity to feed them all with love, much in the same way a babushka would. Right? But they say sharing is caring, so today I’ve decided to spill the beans. 😀

Talking about ovens… to me, they have always seemed so tricky to use. I think the buttons are the culprits. There are way too many of them. Nevertheless, I was determined to someday (again, I procrastinate way too much), bake a delectable cake. Our oven broke down some years later and was rendered unfit to serve us any longer. We gave it away to a scrap store and with the oven gone, my dream of baking a delicious cake remained unfulfilled…

Our oven was gone but hey, there was a silver lining to it, I was forced to look for ways to somehow knock up a cake without an oven; one could even say I was relieved a little (since I wouldn’t have to deal with those mind-boggling buttons 😛 ). In this process, I stumbled upon the concept of pressure cooker baking. I was amazed at the idea of being able to bake wonderful smelling goodies in the confines of my kitchen without having to rely on an oven.

I first tried oven-less baking with a brownie recipe that called for eggs, which didn’t turn out that well. So I decided to do away with eggs in brownies until I was able to figure out the right proportions. In my world, it meant a few more years, sigh!

I tried varying proportions of the ingredients involved, added newer ingredients, and finally, like an evil witch who finally gets her concoction right, I cackled to myself, for now, I was going to drown everyone in the chocolatey goodness of my home-baked brownies. Mwahahahaha.

What you’ll need

150g dark chocolate

1 galaxy milk chocolate

¼ cup or 50g unsalted butter

5 heaped tablespoons good quality cocoa powder

½ cup powdered sugar

½ cup of maida/all-purpose flour

½ teaspoon coffee powder

¼ cup condensed milk

½ cup cold milk

5 tablespoons yoghurt

5 teaspoons fresh cream

2-3 drops of butterscotch essence

Less than ¼ teaspoon of baking powder

Pinch of pink rock salt/sendha namak/regular salt for taste

Handful of crushed walnuts

1 packet of salt for the baking process

Method

Melt some dark chocolate with ¼ cup of butter and 1 galaxy milk chocolate in a glass/steel bowl using the double boiler method till you get a ganache of smooth consistency. I used Morde dark chocolate, around 150-200g (the more the chocolatier).

The double boiler method includes heating ingredients only through steam; hence, first, bring some water to a boil in a container and then place your glass/steel bowl with ingredients over this container. Slowly, stir the ingredients until they melt and combine well. Wait for this to cool.

Meanwhile, take a large empty cooker (one in which your heat-resistant cake pan/mould should fit), empty a packet of salt into it, place a wire stand over it and cover with a lid (WITHOUT the whistle and the gasket). Heat this on a medium flame for about 15 minutes. This is similar to the process of preheating an oven.

Coming back to our mixture. Once cooled, add 5 heaped tablespoons of cocoa powder to it. I’d recommend sieving it into the bowl.

Then add ½ teaspoon coffee powder,  ¼ cup condensed milk,  ½ cup cold milk followed by 5 tablespoons of yoghurt, 5 teaspoons of fresh cream (I used Amul fresh cream).  Now mix well with a hand/electric blender.

Next, add 2-3 drops of butterscotch essence followed by ½ cup of powdered sugar and a little more than ½ a cup of sieved maida/all-purpose flour.

Fold batter till smooth with the help of a spatula.

Next, add less than ¼ teaspoon of baking powder (Keep the quantity minimum, else it’ll make the brownies taste a little bitter). Fold again with the spatula.

Lastly, add a pinch of pink rock salt to bring out the flavour.

Grease your pan/mould with butter. Line it with parchment paper. Pour the batter into it. I used a circular aluminium mould of diameter around 14cm.

Sprinkle crushed walnuts on top, if you like them. Cover your cake pan with aluminium foil.

Now, lower your cake pan/mould into the pressure cooker, cover with a lid (WITHOUT the whistle and the gasket) and let it get baked for 30-35 minutes on medium flame. You may bake it for a little longer depending on whether the toothpick comes out clean when inserted or not. That’s the best way to check the readiness of most baked goods.

Let your brownie cool for a while. Serve and enjoy. 😀

For those watching their calorie intake, save this recipe for a cheat day; it’s going to be worth it! I pinky swear. ^_^