Fudgy Eggless Brownies Without Condensed Milk
Irresistibly fudgy, shiny crinkle-top brownies that are completely eggless and free of condensed milk—rich chocolate flavor with a soft, chewy center.
Equipment
Ingredients
Batter
all-purpose flour
100 g
cocoa powder
10 g
dark chocolate compound
100 g
sugar
80 g
water
60 ml
salted butter
50 g
baking powder
0.5 tsp
vanilla extract
1 tsp
Instructions
Melt butter and chocolate
Melt butter and dark chocolate together over a double boiler until smooth.
Dissolve sugar in water
In a saucepan, mix sugar and water and heat until the sugar dissolves completely.
Combine chocolate mixture
Add the melted chocolate-butter mixture to the sugar water and mix well for 5-6 minutes until glossy.
Add dry ingredients
Sift in flour, cocoa powder, and baking powder. Fold gently until just combined. Do not overmix.
Prepare baking tin
Line a 6x6 inch square baking tin with parchment paper and pour batter evenly.
Bake the brownies
Bake in a preheated oven at 150°C for 20-25 minutes until a toothpick comes out with moist crumbs.
Cool and slice
Cool brownies on a wire rack for 5 minutes. Cut with a hot knife for clean edges.
Original recipe
Storage
Store in an airtight container to maintain fudgy texture. Thaw frozen brownies overnight in fridge.
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