Eggless Double Chocolate Brownies

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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.

eggless double chocolate brownies

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.

eggless double chocolate brownies eggless 1

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.

Baking temperature

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.

You cannot taste the coffee in the recipe, but its there to enhance the chocolate flavours. You can avoid it if you wish.

I’ve used dark chocolate because this is a decadent brownie which celebrates chocolate. You can use a mix of milk chocolate and dark chocolate if you like.

Lastly, yes the recipe only has 35 grams of flour 🙂 Brownies usually have less flour than cakes do in order to get that dense fudgy texture.

So go ahead and bake these now!

Eggless Double Chocolate Brownies

Decadent rich fudgy brownies with intense chocolate flavours – this is the perfect eggless recipe which will get you the evasive crinkle top.
Course Dessert
Cuisine Brownies & Squares
Keyword brownies, eggless
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16
Author Noopur


  • 120 g dark chocolate – chopped
  • 40 g unsalted butter
  • 200 g sweetened condensed milk
  • 1/2 tsp instant coffee – optional
  • 1 tbsp hot water – ignore if not using coffee
  • 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.


  1. Hi dear
    Tempted by your recipe.
    Can I double it to make a bigger lot. If yes, what modifications in pan and qty do I need to do?

    Thanks in advance 🙂

    • Yes you can double all ingredients and bake in a 9×13 pan.
      You can also x1.5 or x2 for same 8″ pan to get more height. In this case the time taken for baking would be more.

  2. Hi Noopur, in this recipe you have not mentioned sugar anywhere! Would condensed milk be sufficient for the sweetness?

  3. Very well explained. I have never baked brownies but your recipe is tempting. Please tell me what is couveture chocolate. Can u provide any brand name ?

    • Thankyou. Couverture is high quality chocolate with only cocoa butter and no oil. You can use any good chocolate you have, even a bar of Amul chocolate would work fine here.

  4. Okay!@ i have few questions, kindly tell me% of chocolate you used, 55 or 70, which mode you bake bottom hitting convection (both rod on plus fan), rack possition middle or upper. And yes your blog and your creation inspires me lot. Thank YOU. Creating own recipes needs talent.

    • Thankyou for your kind words 🙂 I dont create my own recipes, I adapt from one or more recipes by understanding the science behind it 🙂
      I’ve used 55% chocolate and I bake brownies with both rods + fan.

  5. Hello .. instead of double boiling if I use microwave to melt chocolate and butter will it make a difference ? Thank you 😊

  6. Awesome explanation Noopur. Just solved all my queries about the crincled top and Gooey fudgy texture in brownies. Thanks a ton. Will definitely try this recipe.

  7. Hi Noopur the way I was finding with ingredients almost I get less flour more cocoa could you please help instead of condensed milk what can b add n how much in quantity reply asap… please eagerly waiting to make…

  8. Hi Noopur. Ur recipe is perfect. Brownies come taste heavenly. But my brownies stick very much to parchment paper n very difficult to remove. Any reason and solution?

    • Thankyou 🙂
      You can put a little butter on your parchment as well or spray the parchment. Run a knife around the edge of the brownies immediately when they come out of the oven, let them completely cool, then take them out.

  9. Hi Noopur,
    I tried this recipe perfectly and the result was fabulous!!!! (That trick to get the crinkle top worked like a charm) Wish I could pack some and send it to you! .Thank you so much!


  10. Hello ma’am. I’m using bajaj otg so which mode should I use for this? Coz usually I baked on bake mode and in bake mode it’ll be heat only lower rod..

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