Skip to main content

Egg Free Brownie Recipe - SwissBake

A brownie is a square baked dessert. It is a cross between a cake and a soft cookie in texture and comes in a variety of forms. Depending on its density, it may be either fudgy or cakey and may include chocolate chips, nuts, or other ingredients.

Egg less Chocolate Brownie is made using maida and cocoa powder. It is an interesting and an easy-to-make dessert recipe and is ideal for occasions like birthday parties, game nights and dates. These Egg less Brownies are a breeze to make, and so delicious made with a SwissBake Egg Free Brownie mix. These egg less brownies are sure to satisfy any sweet tooth.

SwissBake is the manufacturer, exporter and supplier of Egg free Brownie Mix in India, which gives you the very best egg free brownie mix you'll ever bake.

Baker Recipe for Egg less brownie

SB EF BROWNIE MIX1000 gm
Shortening ( Oil )240 gm
Cold Water320 gm
Nuts / Chocolate Chips (Optional)250 gm

Baking Method

Place all Ingredients except Nuts / Chips in a mixing bowl
Mixing on slow speed until uniform batter is formed2 min
Scrape down and mix again on high speed5 - 6 min
Fold the nuts / chips and pour into baking tin8 - 10 min
Bake at 180ºC25 - 30 min
Labels:
Location: Mumbai, Maharashtra, India

Comments

Post a Comment

Popular posts from this blog

What are Flour Types T45, T55, T65, T150, Type 0 or Type 00, Magic Enzy Flour, Rye Flour T1150, Pizza Flour?

SWISSBAKE SPECIALITY FLOURS Swiss Bake French style flours are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace. T45 or Type 45 is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly T150 has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover. •          T45 Sw...
Post a Comment
Read more

T45 French Style Flour - SwissBake

Swiss Bake   French style flours  are traditionally milled by artisan millers and the entire flour range is produced from imported French grown wheat or with a blend of locally grown equivalent wheat varieties. These quality flours from us are a result of our dedication and passion for well-crafted flour.  Each year we produce only a limited quantity of each refined flour on order estimates from our most demanding chefs and bakers. French classification for flour  is based on the resulting amount of residue after processing 10 kg of flour in a 600º C furnace.   T45  or  Type 45  is the lowest and whitest flour with only around 45 grams of mineral contents left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining. Similarly,  T150  has around 150 grams of mineral contents and is considered as whole-wheat flour due to high bran leftover.  Pure  French style flour , perfect ...
Post a Comment
Read more

Italian Pizza Dough Recipe - SwissBake

Serving the ideal pizza is a quest of many. But only a few have been able to master this skill well. For getting that perfect pizzas dough , it’s important to know a few key techniques along with using the best ingredients. Having the right Flour is must Every master pizza baker is very strict on this. Having good strong Pizza flour makes a lot of difference. Finely milled flour with high gluten content is the best suited for Pizza making. You can even blend in a little semolina flour for that added crunchy taste.  SwissBake Italian Pizza Premix 300 g Pizza flour / SB T65 French Style Flour 700 g Water  (Room temperature) 580 g to 600 g Active Dry Yeast  10 - 15 g   or  Fresh Yeast 20 g  Olive Oil 50 g Using a Spiral Mixer,  Mix for 2 to 4 minutes  on slow and  5 to 6 minutes  fast depending on the type of mixer and dough batch size. Finished dough temperature should be in the  range of 27º C to 30º C .  Rest ...
Post a Comment
Read more