Eggless Brownie Recipe – No Condensed Milk
Who doesn’t love a warm, fudgy brownie with a scoop of vanilla ice cream? This eggless brownie recipe is so delicious, it’s like a chocolate lover’s dream come true. They’re fudgy, gooey, and just perfect.
As a vegetarian, I’m always on the hunt for eggless recipes that taste even better than the regular ones. After watching countless YouTube videos and testing more recipes than I can count, I finally found the one that’s even better than store-bought. Trust me, this is the recipe that will make you forget all about eggs in brownies.
So, what are you waiting for? Brownies don’t stick around for long—they’re gone in a flash! Grab your apron, tie up your hair, and let’s bake something amazing together with Buttery Apron. There’s nothing better than the smell of fresh brownies filling your kitchen, and I promise these will be worth every bite!
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Eggless Brownie Recipe- No Condensed Milk
Ingredients
- 100 grams Dark Chocolate (i used 50% dark )
- 75g Salted Butter (you can use unsalted as well , just remember to add a little salt later with the dry mix
- 120 g ( ½ cup) caster sugar or white powdered sugar
- 70 g (⅓ cup) Brown Muscovado Sugar (or caster sugar)
- 1 tsp vanilla extract
- ½ tsp instant coffee powder
- 110 gm (½ cup) Unsweetened Yogurt /Greek Yogurt or Cream Cheese at room temperature (remove extra water from a muslin cloth to get your home made greek yogurt)
- 90gm (¾ cup) All purpose flour (Maida)
- 25 gm (¼ cup) unsweetened Cocoa Powder
- 1/2 tsp Salt if using unsalted butter
- 4 gm (1 tsp) Baking Powder
Instructions
Prepare the Chocolate
- Roughly chop 100 grams of dark chocolate.
Melt the Chocolate
- Double Boiler Method: Place the chopped chocolate and a few tablespoons of butter in a heatproof bowl. Set the bowl over a pot of simmering water, ensuring the bottom of the bowl doesn't touch the water. Stir occasionally until the chocolate and butter are just melted.Microwave Method: Alternatively, place the chopped chocolate and butter in a microwave-safe bowl. Microwave on high for 30 seconds, then stir until smooth. If necessary, heat in additional 10-second intervals, stirring in between, until fully melted.
Combine Ingredients
- In the same bowl with the melted chocolate and butter, add dark brown sugar, caster sugar, coffee powder, and salt (if you're using unsalted butter). Mix until all the ingredients are fully combined.
- Add cream cheese, yogurt, and vanilla extract in the same bowl. Mix until the ingredients are fully combined and smooth.
Fold in Dry Ingredients
- ift the flour, cocoa powder, and baking powder into the bowl. Using a spatula, gently fold the dry ingredients into the wet mixture until everything is well combined.
Optional Step – Enhance the Chocolate Flavor
- For an extra chocolatey treat, you can optionally fold in some chopped dark chocolate into the prepared batter.
Transfer and Bake
- Pour the batter into an 8×8-inch baking pan lined with parchment paper. For an extra touch, you can top the batter with additional dark chocolate chunks.
- Bake in a preheated oven at 180°C (350°F) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Cool, Cut, and Serve
- Let the pan cool for a bit. Then, lift the brownies out of the pan by grabbing the edges of the parchment paper and placing it on a clean surface.
- Carefully cut into your desired number of pieces and serve.
- Enjoy !!
Notes
- These brownies can be stored at room temperature for 3-4 days.
- If you prefer them warm, simply reheat in the microwave for a few seconds before serving.
Extra Tips, Tricks, and Substitutions
- Cutting Brownies: Use a hot knife for cleaner cuts. Wipe the knife with a tissue or cloth before making each new cut to prevent sticking and ensure smooth edges.
- Sugar Substitution: If you don’t have brown sugar, you can substitute it with white caster sugar. Keep in mind that the brownies will be less chewy in texture.
- Testing Doneness: To check if your brownies are baked perfectly, look for a slightly dry top. Insert a toothpick into the center—if it comes out with moist crumbs, the brownies are done. If it comes out clean, they may be overbaked.
- Serving Suggestion: Brownies are delightful with a scoop of vanilla ice cream. The combination of warm brownies and cold ice cream is a heavenly treat!
Did you try this eggless brownie recipe ?
If you tried this eggless brownie recipe, I’d love to hear about it! Please leave a comment below. If your brownies turned out perfectly, feel free to share your pictures. If you faced any issues, let me know so I can help you achieve the perfect brownie next time.
Until then, keep spreading love and these yummy brownies.
Happy cooking!