Eggless Chocolate Brownies
The easiest, most delicious, fudgy chocolate brownies you will make, I promise. They are intensely chocolatey and eggless with a crackled crust.
Servings 9 brownies
Calories
Ingredients
- 220 g chopped dark chocolate 55% cocoa solids
- 70 g soft unsalted butter
- 170 g sugar
- 1/2 tsp vanilla extract
- 125 ml milk
- 25 ml greek yoghurt (dahi)
- 170 g plain all-purpose flour
- 10 g cornflour
- 7 g cocoa powder
- 1/2 tsp salt
Instructions
- 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.
- 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.