Decadent rich fudgy brownies with intense chocolate flavours – this is the perfect eggless double chocolate brownies recipe which will get you the evasive crinkle top.
So let’s try to delve into the factors that helped me get these perfect double chocolate brownies with a beautiful shiny crust. And trust me when I say, these took me to chocolate heaven when I took a bite!
If you’ve been following my blog for a while, you know I am a certified nerd. I get this unbelievable urge to understand the ‘why and how’ of every phenomenon that happens while baking (read more on my ‘Science behind’ series). So, of course, I had to do my research to understand why egg-based brownies get the beautiful crinkle top that is missing from the eggless recipes. I’ve found out that it’s the meringue-type reaction you get by whipping eggs and sugar. Also, heat and combination of ingredients play a role. Let’s break it down one by one.
Using Melted chocolate or cocoa powder or both
Some brownie recipes call for melted chocolate, some use cocoa powder (like my eggless fudgy brownies recipe from earlier). Cocoa gives a chewy texture to the brownie but would need more butter to compensate for the lack of fat and moisture. Melted chocolate makes the brownies a lot more moist and fudgy, yet denser than the cocoa brownies. My take – the combination of melted chocolate and cocoa gives this recipe the intense chocolate hit while keeping the texture somewhere between fudgy and chewy – just the way I like. That’s why I call these double chocolate brownies (all chocoholics say yay!). Of course, use good quality chocolate (I’ve used couverture).
Replacing eggs & sugar with condensed milk
Sweetened condensed milk lends tenderness, moisture, and flavour to the recipe, as well as colour to the crust. It also helps to get that characteristically gooey consistency. Also, no need to worry about dissolving the sugar into butter and chocolate mixture.
Hot melted butter and chocolate
It’s really important the heat up the butter and chocolate (preferably over a double boiler). I am still not sure why, but from whatever I read on the internet, heat is an important factor to get that crinkle top. Let the butter and chocolate cool for a minute before adding the condensed milk and dry ingredients. This also helps in ensuring all ingredients get well combined, especially the dry cocoa, so the brownies taste much richer.
Resting the batter before baking
As the batter continues to cool after you’ve poured it into your pan, a slight film starts to form on the top. I personally feel letting the batter rest for about 5-7 minutes before putting into the hot oven helps get the shiny crinkle top as it bakes.
Keeping the temperature between 170-180 C definitely helps in getting the gooey texture and the crust since this cooks the edges faster while preserving the fudgy middle. If you bake it at a lower temperature, you’ll get more of a cakey texture and the brownies will be baked through and through. Also, you should not cook the brownies to 100% dry skewer (it’s not a cake). When you insert a toothpick or skewer to check if they’re done, you should get some moist crumbs and not wet batter. The brownies will continue to cook even after removing from the oven.
The standard rules of all brownies apply – let the brownies cool down completely before cutting into them else they’ll be crumbly. You can also refrigerate them for a bit before cutting. To get neat clean slices, warm up the knife a bit and clean the knife between cuts.
Phew. Hope I was able to translate my learning here and help you bake up a batch of the decadent double chocolate brownies with a shiny crust. I’ve baked them thinner than usual since these double chocolate brownies are so rich and intense that you just need a few bites to take care of all your cravings. You can double the recipe to get the standard size of brownie squares, but I would suggest cutting into smaller squares.
Eggless Double Chocolate Brownies
- 120 g dark chocolate – chopped
- 40 g unsalted butter
- 200 g sweetened condensed milk
- 1/2 tsp instant coffee
- 1 tbsp hot water
- 35 g all purpose flour
- 1/4 tsp baking powder
- 20 g cocoa powder
- 1/4 tsp salt
- Preheat the oven to 180 C. Prepare an 8″ square pan with parchment paper with little overhanging.
- Sift the flour, cocoa, salt and baking powder and keep aside.
- Dissolve the instant coffee in hot water and keep aside.
- In a heatproof bowl, add the chocolate and butter and melt it over a double boiler (place the bowl over a pan of simmering water – water should not touch the bottom of your bowl).
- Once the chocolate and butter are fully melted and the mixture is hot, remove from heat. Let it sit for about 1 minute. Whisk in the sweetened condensed milk. Add the coffee and whisk in well.
- Fold in the dry ingredients with a spatula till everything is well combined. The mixture will still be lukewarm.
- Pour the batter into the prepared pan. Use the spatula to ease the batter into corners. Let it sit for 5-7 minutes.
- Bake the brownies at 180C for 25-30 minutes, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook.
- Remove from oven and let the pan cool for 10-15 minutes on a wire rack. Remove from the pan using the overhang and let it cool completely before slicing.
- Cut into squares (9 or 16 depending on the size you want). Clean the knife between each cut. If you feel the brownies are crumbling while cutting, put it in the refrigerator for 30 min before cutting.