Gluten Free Brownies | Eggless Brownies | Fudgy Chocolate Brownies


    For Brownies

    • Wheafree Cake Mix: 100g
    • Cocoa Powder: 30g
    • Salt: 1.5g
    • Butter: 80g
    • Sugar: 95g
    • Curd: 80ml
    • Vanilla Essence: 1 tsp
    • Dark Chocolate: 60g

    For Flax Eggs (Replacement for Eggs)

    • Flaxseed Powder: 1 tsp
    • Water



    1. Preheat the oven to 155°C.
    2. Weigh all dry ingredients properly.

    To make Flax Eggs (Replacement for Eggs):


    1. In a bowl add 1 teaspoon flaxseed powder and add 3 tablespoons of water.
    2. Mix it well, keep aside for atleast 15 minutes.

    To make Brownies:


    1. In a mixing bowl sieve Wheafree Cake Mix, cocoa powder and salt. Mix all the dry ingredients well.
    2. In a mixing bowl/jar take butter and sugar and whisk it well in an electric rotary mixer or with your hand using a whisk at high speed till it becomes fluffy.
    3. Now add the Flax eggs and curd. Whisk at medium speed for about 10 minutes.
    4. Add melted dark chocolate and whisk for another 4-5 minutes.
    5. Once everything is well mixed add in the dry ingredient mix.
    6. When using a rotary mixer whisk it at very low speed or whisk using a hand whisk for a few minutes then scrape the sides with a spatula.
    7. Whisk again at low speed till everything is completely mixed in or use a spatula and slowly fold in the dry ingredients just till everything is completely mixed in.
    8. Grease the brownie mould lightly with oil and pour the batter in the mould, filling 3/4th of the mould.
    9. Bake at 155°C for 25 minutes.
    10. Once done, check with a toothpick if the toothpick comes off with little cakey particles the brownie is done, if it is too sticky, bake it for another 2-3 minutes. In case you like a more cakey brownie bake for 6-7 minutes.
    11. Let it cool completely then unmold the brownie.
    12. Relish it as it is or serve warm with gluten free ice cream/hot chocolate sauce.

    - Recipe By: Wheafree Kitchen