Once my son started preschool this January, I discovered a whole new social circle – the Moms of preschoolers and kindergartners who take the same bus to school. I meet them once, sometimes twice a day when I go to pick up or drop  off my son at the bus-stop. They are from all over India. Initially I had these awkward moments when I found myself tongue-tied as I do not speak Hindi very well (and I am totally ashamed about it). And then as the weeks went by we became more than acquaintances (and my Hindi is getting better as well)! After the initial Hindi-speaking hurdle, my next predicament came when I was invited to join a potluck. Since most of them were vegetarians, it meant I had to take vegetarian food and that was definitely not my forte. So I stuck to desserts. I took Chocolate Cupcakes to the first potluck and found out that one of them does not even eat desserts with eggs in it. I felt bad. That and encouraging suggestions from my readers have inspired me to try out eggless bakes (and I have already started working on my vegetarian recipes). The only eggless dessert recipe that I have on my blog apart from an assortment of Indian Desserts is Date Cake.

So when I had a potluck at my place last week, I made Mishti Pulao, Oreo Upside Down Cupcakes and this fudgy Eggless Chocolate Brownie! 

Ingredients:

Preheat Oven to 350F. 

Lightly grease a 8×8 glass bakeware with butter or non-stick cooking spray. Line it with a parchment paper with some extra hanging over the sides. This just makes it easier to take the brownie out. Lightly butter or spray the parchment paper as well. We do this double greasing to make sure that the parchment paper stays in place. In case you are using metal bakeware, do keep in mind that the brownie will bake faster. 

Using the double boiler method (this is safer, notes below) or in the microwave (keep a close watch) melt together the chocolate chips and butter. Stir with a spatula till it looks smooth and shiny. 

In a medium sized bowl, whisk together the flour, baking soda, baking powder and salt – keep it aside.

In a separate bowl, using an electric beater whisk together the applesauce and sugar till the sugar dissolves. Add the vanilla essence, hot water and coffee granules to it and give it a good whisk or two. The coffee granules bump up the chocolaty taste!

Pour in the melted chocolate and using a spatula gently fold it in till fully incorporated. Do not over mix. We do not want to many air bubbles.

Slowly add the dry ingredients and mix well using a spatula.

Pour into the grease and lined pan and bake for about 25 to 30 minutes. Check for done-ness by inserting a toothpick – it should come out just just a few crumbs. 

Cool it on a wire rack fully (it will deflate a bit and might crack a little) and then stick in the fridge for at least an hour before cutting it into squares (I kept it overnight). Lift the brownie out with the help of the parchment paper. 

Using a sharp knife cut into squares. Be sure to wipe the knife with a wet towel before each cut. I usually trim the edges before cutting into squares, it just gives it a neater appearance. Those scraps are a delight to munch on! And now that we are trying to tame our sweet-tooth, I cut out smaller squares for the husband and I, and bigger squares for the 4.5 year old.