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.
Servings 16
Ingredients
- 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
Instructions
- Preheat the oven to 180 C. Prepare an 6" 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 20-25 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. Its better to underbake the brownies and remove from oven when the top is set but center is still little gooey.
- 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.
Notes
Updated April 2020 -
I've updated the pan size to 6" so as to get the perfect height for the brownies (check the first picture above). You can make this recipe in 8" square and get thinner brownies, or you can multiply the ingredients by 1.5 to increase the quantities.
- 180g dark chocolate
- 60g unsalted butter
- 300g sweetened condensed milk
- 1 tsp instant coffee dissolved in 1 tbsp hot water
- 55g all purpose flour
- 1/2 tsp baking powder
- 30g cocoa powder
- 1/2 tsp salt