It is finally here! The most requested, the most awaited recipe since I started this blog. Eggless fudgy brownies are here with the classic crackled crust.
Please follow this recipe exactly as directed. There are no substitutes for any ingredients.
Make sure that the sugar dissolves completely and do not use compound chocolate. Ensuring that the sugar dissolves completely and using good quality, real chocolate is essential to get the crackly top.
For extra fudgyness you can use 50 g butter and 20 g flavourless oil too in this recipe instead of the the total 70 g butter.
WHY ARE MY BROWNIES DRY?
It is very likely that your brownies are over-baked. These brownies since they are eggless are prone to dry out if you overbake them.
How to make sure my brownies are baked correctly?
Brownies are a little tricky when it comes to the baking time. Chocolate and sugar tend to become very hot and retain that heat when exposed to high temperatures.
When you take your brownies out between 25-28 minutes they will still continue to cook as they cool down. Only once the brownies are cooled completely should you slice them.
If you insert a toothpick in the center there should be a little wet batter stuck to it.
The quality of your baking pan also determines how evenly your brownies bake.
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The easiest, most delicious, fudgy chocolate brownies you will make, I promise. They are intensely chocolatey and eggless with a crackled crust.
Flavour variation options:
- Coffee: Add 1-1.5 tbsp instant coffee to the milk
- Add some berries for a berry chocolate combo
- Swirl dollops of Nutella, Peanut butter or Biscoff after pouring and smoothing the brownie batter for another variation.
- Add ins: Chocolate chips, nuts, m&ms or other small candy
RECIPE:
- 200 g chopped dark chocolate (55% cocoa solids)
- 70 g soft unsalted butter (or you can use 50 g butter + 20 g flavourless oil)
- 200 g sugar
- 1/2 tsp vanilla extract
- 125 ml milk
- 25 ml greek yoghurt ((dahi))
- 150 g plain all-purpose flour
- 30 g cornflour
- 7 g cocoa powder
- 1/2 tsp salt
- Preheat the oven to 175 ºC and line an 8 inch square baking pan with parchment paper.
- Heat the milk in a microwave safe bowl, then add the sugar and stir till it dissolves completely. THIS IS IMPORTANT, please do not skip this step. The milk should not be boiling hot. Just warm enough for the sugar to dissolve. (read notes/questions above for more information)
- Now in a separate microwave safe bowl add the chocolate and butter, heat it in 15 second increments, stirring every time till it melts completely.
- Add the melted chocolate-butter mixture to the milk mixture. Gently stir to combine. Now add the yoghurt & vanilla and stir till well combined and smooth.
- Sift in the flour, cornflour, cocoa powder, and salt. Whisk to combine, do not overmix.
- Pour the batter into the prepared baking tin and smooth out the top.
- Bake in the pre-heated oven at 175C for about 24 minutes, or until an inserted toothpick comes out with some half-baked batter and many moist crumbs attached.
- Let the brownies cool completely at room temperature before slicing and serving.
Bakesalotlady™ 