Eggless Brownie Recipe

Brownies are loved by almost all of us. It’s a perfect treat with a hot cup of coffee. The name brownie came because of the brown colour they have. These eggless brownies are fudgy and extremely delicious. They are very easy to make, the best part about these eggless brownies is that it doesn’t require a hand beater, just mix the wet ingredients with the dry ingredients and the brownies will be baked and ready in no time. I have used my homemade condensed milk in this eggless brownie recipe. If you are a chocolate lover you should try my Classic Brownie recipe, Hot chocolate, Eeggless chocolate cake. 

Eggless Brownie Recipe – Video

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Ingredients

  • 1 ¼ cup (225g) dark semi sweet chocolate
  • ½ cup (113g) butter (salted or unsalted at room temperature)
  • ¼ cup (50g) caster sugar
  • ¾ cup- (95g) refined flour/ maida
  • 150ml condensed milk
  • 100ml milk
  • ½ teaspoon teaspoon baking powder
  • 1 teaspoon vanilla extract

Note: Check recipe notes in the end.

Main Equipments Used

Steps In Making Eggless Brownies

  1. Preheat the oven to 170C or (338F) and grease your baking tin (8×8) with butter and line the bottom with a parchment paper and set aside.
  2. Roughly chop the chocolate and we melt it using the double boiler method.
  3. Add the chocolate and butter in a large heatproof bowl placed over a saucepan of simmering water. Keep stirring it continuously till the chocolate melts completely.
  4. In another large bowl add milk, sugar and condensed milk and stir till the sugar dissolves completely.
  5. Now add the melted chocolate in it and give it a good mix.
  6. Add vanilla extract and mix again.
  7. Further add sieved refined flour and baking powder and fold it gently into the liquid ingredients.
  8. Add the brownie batter into the  prepared baking tin and tap it couple of times to remove any air bubbles.
  9. Bake for around 35-40 minutes or when toothpick inserted comes out with moist crumbs. You will notice the edges will just begin to apart and the centre will just be set. DO NOT over bake the brownies, else they will turn hard.
  10. Let it cool down to room temperature before removing it from the pan and cutting it into pieces, as the brownie will take some time to firm and set.
  11. Store them in the refrigerator for upto 15 days or freeze them in an airtight container till 3 months.

Recipe Notes For Eggless Brownies

  • Never over bake the brownies else they will turn hard, because once they are out of the oven the baking process still continues for sometime. A toothpick inserted in the center should come out with some crumbs attached.
  • If you don’t have parchment paper then grease the tin with butter and dust it with cocoa powder or refined flour.
  • You can add some walnuts on top before baking.

Step By Step In Pictures For Eggless Brownie Recipe

  1. Preheat the oven to 170C or (338F) and grease your baking tin (8×8) with butter and line the bottom with a parchment paper and set aside.

2. Roughly chop the chocolate in small pieces.

3. Using a double boiler method melt the chocolate.

4. Add butter in it.

5. Keep stirring till the chocolate completely melts and keep it aside.

6. In another large bowl add milk.

7. Now add caster sugar in it.

8. Further add condensed milk and give it a good mix.

9. Now add the melted chocolate in it and mix till everything is well combined.

10. Add vanilla extract.

11. Sieve the refined flour and baking powder.

12. Gently fold in the dry ingredients into the wet ingredients.

13. Mix till everything is well combined.

14. Pour the brownie batter into the prepared baking tin.

15. Tap a couple of times to remove any air bubbles and bake for 35-40 minutes or until a tooth pick inserted comes out with few crumbs attached to it.

16. The brownies are perfectly baked now. When toothpick inserted it had few crumbs attached to it.

17. Let it cool down to room temperature before removing it from the pan and cutting it into pieces, as the brownie will take some time to firm and set.

18. Store them in the refrigerator for upto 15 days or freeze them in an airtight container till 3 months.

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