These eggless fudgy chocolate brownies are incredibly fudgy and decadent. It is almost like biting into a thick piece of chocolate fudge and the whole recipe comes together without using any eggs.
watch the video:
Sometime back, I’d posted a recipe for Nutella brownies. I received a tremendously positive response for it and I’m so glad you enjoyed the recipe. However, I also received a lot of requests asking if I could make them eggless. I knew I just had to! There are certain features of the brownie that I think cannot be overlooked. For instance, the fudgy chewy middle. When eggs are added, it gives it that richness and thick texture and a crackly top. But how do you get that in an eggless version? Follow the recipe for these eggless fudgy chocolate brownies and find out.
You would seriously not be able to tell that they have no eggs in them! They’re super rich, one bite and you feel like you’re eating straight up fudge! I’ve used really good quality 75% dark chocolate for this recipe because if you’re going to indulge, then you might as well go all out.
The overall taste of these eggless fudgy chocolate brownies is rich chocolate. It doesn’t taste too sweet because I personally prefer eating desserts that have a strong flavour balance. If you, however, like your brownies a bit sweeter, then you can do one of two things:
i. Keep the caster sugar quantity the same and use milk chocolate instead of dark chocolate
ii. Use dark chocolate but increase the quantity of sugar to 100 grams.
I absolutely love the texture of these brownies. They do not have a crackly top and that is a bit difficult to achieve in the absence of eggs as it does not create the meringue like texture that you get when you whisk the eggs rigorously with the sugar and chocolate mix in a traditional brownie recipe. But let me tell you, that does not stop this from becoming the best eggless brownie you will have eaten!
You have to make these yourself and taste them to believe its magic! And whilst you’re at it, why not add a generous scoop of vanilla ice cream over your brownie stack and drizzle generously with some salted caramel sauce?
- 100 grams salted butter
- 200 grams dark chocolate
- 200 grams condensed milk
- 50 grams caster sugar
- 90 grams all purpose flour
- 25 grams unsweetened cocoa powder
- 1 tablespoon cornflour
- 1 teaspoon instant coffee powder
- 100 grams milk
- Start by melting butter, chocolate, condensed milk and sugar either in microwave at 10 second intervals or in a bowl placed over a saucepan with simmering water (as shown in video)
- Once melted, take it off the heat and add flour, cocoa powder, cornflour and mix well.
- It will look thick like a fudge.
- Add the milk and mix until well combined. It will look lusciously thick by now.
- In a 9 x 9 inch square baking tin lined with parchment paper, pour the thick batter and bake in the oven at 160 C / 325 F for 14 - 15 minutes. A skewer inserted in center will emerge clean.
- Let it remain at room temperature for 40 minutes. Transfer to wire rack to cool completely to room temperature and then refrigerate overnight.
- Cut into 9 slices and serve with ice cream and caramel sauce