Eggless Chocolate Brownies
Serves 12
15 mins prep
30 mins cook
45 mins total
These eggless Chocolate Brownies are incredibly rich and fudgy and have the classic crinkle top. You won't need any fancy ingredients to make these brownies and you can adapt the recipe to be dairy-free with the swap of a few ingredients. Make these Chocolate Brownies for a bake sale, a decadent dessert, or any occasion that calls for happiness.
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Preheat the oven to 340℉(171℃)
Grease an 8-inch (20cm) x 8inch (20cm) square baking tin with oil and line it with an overhang of baking paper on all sides of the pan.
Melt butter with dark chocolate in a heatproof bowl over a double boiler or in the microwave.
Add milk(ideally warm), vanilla, cane sugar and light brown sugar, and mix with a hand whisk until sugar is dissolved.
Add dry ingredients (flour, cocoa powder, cornstarch, salt). Mix until smooth without any lumps of flour. Avoid over-mixing.
Add some chocolate chips and fold with a Spatula (don’t use a whisk for this step)
Pour brownie batter into the prepared baking tin.
Bake for 35 min or until it is risen evenly from all sides and the center.
Add some more chocolate chips to the brownie, and let it cool completely in the baking tin. - Portion with a warm knife and enjoy!
Store brownies in an airtight container at room temperature for 3-4 days, or in the fridge for a week.
