Mango Banana Chocolate Walnut Brownies | Eggless Brownie Recipe

Hi Supermoms,

It's been long since I baked a cake or brownie. Had some over ripe bananas and thought why not bake them. Chocolate flavour is a favourite at home, so a chocolate brownie was the first choice . Like all my recipes, this one is also simple and quick to bake. The main speciality of this recipe is that I have used seasonal mango and also not used butter and refined sugar. 

You can use the fruits or bake with just the walnuts . I wanted to try an upside down brownie and so layered the fruits first and then poured the batter on top of them. This is a little tricky as if the baking pan is not cooled immediately, the brownie can become over moist and break. 

Also, the brownie batter has to be thicker than the regular cake batter. The main difference between a brownie and a cake is the amount of flour that is used . Brownie recipe has lesser flour quantity . 

With these basic points in mind, we can now start making our brownie.

Mango Banana Walnut Brownies :

Preparation time : 10 minutes

Cooking time: 25-30 minutes

Serves : 4-6 

1 cup = 250 ml cup 

Ingredients :

1  cup cocoa powder ( you can also use 1/2 cup cocoa powder and 1/2 cup chocolate chips )

1/4 cup whole wheat flour 

1/4 cup oil + 1 teaspoon for greasing 

1 teaspoon baking powder 

1/4 cup brown sugar 

1-2 tablespoon milk ( adjust)

pinch of salt 

2 bananas ( you can place them whole or cut lenthwise)

1 mango ( remove skin and slice them into strips) 

10-15 walnuts ( roughly broken)

Method : 

1. Preheat the oven at 160 degrees C for 10 minutes .

2. Grease and line a baking pan with parchment paper/butter paper .

3. Add flour, baking powder, salt and sugar in a bowl and mix well.

4. Sift the mixture .

5. Add oil and milk and mix using a fork/metal whisk  into a thick batter.

6. Place the cut fruits on top of the parchment paper and spread the batter on top.

7. Tap the pan twice so that the batter spreads uniformly and also releases the  air bubbles, if any .

8. Sprinkle walnuts on top.

9. Bake the brownie for 20-25 minutes at 180 degrees C in the middle rack. 

10. Remove the pan from the oven  and insert a tooth pick in the middle of the brownie. 

11. If it comes out clean, you can cool the brownie in a cooling rack.

12. After 3-4 minutes, loosen the brownie from the pan and place the fruit side up.

13. You can now place the brownie back into the pan and bake it for another 6-7 minutes so that the fruits on top gets browned a little. This is an optional step. But it is definitely  more tasty.

14. Remove the brownie from the pan and allow it to cool completely. Cut them into smaller portions and serve. 

This brownie is best eaten on the same day. If you want to store it for a longer time, skip the fruits or mash the banana and add it to the batter along with milk and oil. Delicious and eggless  Mango Banana Chocolate Brownies are ready to be enjoyed with your tea/coffee. 

Looking for more such  easy bakes ? Click here.

Happy Cooking !

With love,

Masterchefmom