Eggless multigrain brownies

6 servings
15 min
25 min
Very Easy


Number of serving: 6
Multigrain Flour - 1 cup (Pillsburry brand)

All purpose flour - 3 tablepsoons

Water - 1/2 cup + 2 teaspoons

Butter - 1/4 cup

Cocoa powder - 5 tablepsoons

Sugar - 1 cup

Salt - 1/4 teaspoon

Vanilla essence - 1/2 teaspoon

Baking powder - 1 1/4 teaspoon


  • Combine 3 tablespoons of all purpose flour with the water to form a smooth paste.
  • Cook till it turns thick. Keep stirring so as not to form any lumps. Keep this aside to cool.
  • Melt butter in a pan and stir in cocoa. Sift flour and baking powder.
  • Beat sugar, salt and vanilla essence into the cooked maida mixture. Add butter-cocoa mixture too.
  • Stir the wet mix to the dry ingredients. Batter consistency will be slightly thick, similar to muffins.
  • Grease a 6 x 6 baking tin. Pour the mix and spread even the mix.
  • Bake in a preheated oven at 180 C for 25 minutes. Cool and cut into squares.


Eggless Multigrain Brownies, photo 1Eggless Multigrain Brownies, photo 2Eggless Multigrain Brownies, photo 3

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