Eggless Chocolate Brownies
These eggless Chocolate Brownies are incredibly rich and fudgy and have the classic crinkle top. You won't need any fancy ingredients to make these brownies and you can adapt the recipe to be dairy-free with the swap of a few ingredients. Make these Chocolate Brownies for a bake sale, a decadent dessert, or any occasion that calls for happiness.
Yield: 12 brownies
Equipment
- 8x8 inch Square Baking Pan (20cmx20cm)
- Spatula
Ingredients
- 200 g Dark Chocolate* 55%-70%
- 90 g Butter* see notes for options
- 100 g Cane Sugar* or castor sugar
- 110 g Light Brown Sugar
- 120 ml Milk* at room temperature or warm
- 2 tsp Vanilla Extract
- 160 g All Purpose Flour
- 40 g Cocoa Powder sifted
- 10 g Corn Starch
- ¼ tsp Salt
- 50 g Chocolate Chips or Chocolate chunks divided
Instructions
- Preheat the oven to 340℉(171℃)
- Grease an 8-inch (20cm) x 8inch (20cm) square baking tin with oil and line it with an overhang of baking paper on all sides of the pan.
- Melt butter with dark chocolate in a heatproof bowl over a double boiler or in the microwave.
- Add milk(ideally warm), vanilla, cane sugar and light brown sugar, and mix with a hand whisk until sugar is dissolved.
- Add dry ingredients (flour, cocoa powder, cornstarch, salt). Mix until smooth without any lumps of flour. Avoid over-mixing.
- Add some chocolate chips and fold with a Spatula (don’t use a whisk for this step)
- Pour brownie batter into the prepared baking tin.
- Bake for 35 min or until it is risen evenly from all sides and the center.
- Add some more chocolate chips to the brownie, and let it cool completely in the baking tin. - Portion with a warm knife and enjoy!
- Store brownies in an airtight container at room temperature for 3-4 days, or in the fridge for a week.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like almond, soy, oat) or dairy-based whole milk.
- Butter: Dairy-free salted butter sticks or any salted butter of your choice.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use semi-sweet chocolate bar/baking chocolate chips / 60% couverture chocolate. For the vegan version, use dark chocolate / semi-sweet chocolate of any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.