United States

Eggless brownies

Crackly top, fudgy middle, no egg. Curd does the egg's job and nobody can tell.

60 minTime

3 gProtein each

mildSpice

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

261kcal

3 gprotein

2 gfibre

60minutes

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Butter½ cup

Dark chocolate (bittersweet chocolate)150 g, chopped

Sugar¾ cup plus 2 tbsp

Curd (plain yogurt, natural yoghurt)½ cup, thick

Vanilla essence (vanilla flavouring, imitation vanilla extract)1 tsp

Maida (all-purpose flour, plain flour)¾ cup plus 1 tbsp

Cocoa powder (unsweetened cocoa powder)¼ cup

Baking powder½ tsp

Baking soda (bicarb soda, bicarbonate of soda)¼ tsp

Salt¼ tsp

Walnuts½ cup, chopped

5 steps

1Heat the oven to 175 C and line an 8 inch square tin. Melt the butter and chocolate together over low heat, then stir in the sugar.
2Whisk in the curd and vanilla until thick and glossy.
3Sift in the maida, cocoa, baking powder, soda and salt. Fold until just combined, then fold in walnuts.
4Spread in the tin and bake until the top is set and a skewer comes out with moist crumbs.
5Cool completely in the tin, then cut into 12 squares.

Serve it like this

Cut into squares and serve slightly warm with a scoop of vanilla ice cream, or stacked on a plate with cold milk.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.