This is a basic and very easy to bake eggless cake recipe.
This can even be tried by first-time bakers to boost your confidence on baking.

All you need is
Condensed milk - 1 can (approx.400gm)
A.P Flour - 1 1/4 cup
Butter - 1/4 cup
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Vanilla essence - 1 tsp
Aerated soda - 100ml (1/3 bottle)
Powdered sugar - 2 tbsp
Unsweetened cocoa powder - 3 tbsp
Salt - 1/4 tsp

Method:
1. Sift together cocoa powder, flour, baking powder and baking soda
2. Mix sofetened butter, condensed milk and sugar
3. Then slowely add the aerated soda little by little until there is a uniform mixture.
4. Pour into cake tin of desired size and bakie at 180 Deg for 45 mins.

I always wondered if it would be possible to make a truly eggless, milkless and butterless brownie... Before I tried this recipe I was browsing zillions of webpages and blogs but never convinced. Luck struck on day and my browser was diverted to a vegetarian times website where I found the perfect recipe for low fat chocolate brownie that is indeed eggless, milkless and butterless!!!

This recipe is so perfectly tailored for people looking into a low fat and healthy diet!!!


Ingredients to make 24 yummy fudgy brownies!!!

* 2 1/4 cups natural cane sugar
* 1 1/2 cups all-purpose flour
* 1 1/2 cups unsweetened cocoa powder
* 1 1/2 tsp. baking powder
* 1 1/2 tsp. baking soda
* 1/8 tsp. salt
* 1 cup unsweetened applesauce
* 1 cup soft tofu
* 3/4 cup chocolate soymilk
* 2 tsp. vanilla extract

Method:
1. Preheat oven to 350F. Coat 9x13-inch baking dish with cooking spray. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl.
2. Combine applesauce, tofu, soymilk and vanilla in food processor, and process until well blended.
3. Add tofu mixture to dry ingredients, and mix well. Scrape batter into prepared pan. Bake until batter is set and top is dry, 45 to 50 minutes. Cool in pan; cut into bars and serve.

The secret ingredient is indeed TOFU

These fudgy brownies are really quite light. Soft tofu is the secret ingredient—it moistens and binds the mixture yet, flavorwise, stays in the background. These freeze well and are even tasty eaten directly from the freezer.