Eggless brownie recipe

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Right, listen up! Who said a truly decadent brownie needs eggs? Absolute nonsense! Today, we're crafting an Eggless Brownie that’s so rich, so fudgy, it'll make you question everything you thought you knew about baking. And honestly, if you're brave enough, a square of this with your morning coffee? Now that’s what I call a stunning way to start your day. No excuses for a subpar bake here; we're going for perfection, every single time. This isn't just an eggless brownie; it's the best fudgy chocolate brownie you'll ever make.

Eggless brownie recipe Ingredients

  • 1 cup (220g) brown sugar, packed
  • ½ cup (100g) white granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder, good quality
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon instant espresso powder (optional, but highly recommended for depth)
  • 1 cup (170g) chocolate chips or chunks, plus extra for topping
  • ½ cup (113g) unsalted butter, melted
  • ½ cup (120ml) whole milk
  • 1 tablespoon white vinegar
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt

Eggless brownie recipe Instructions

  1. Preheat your oven to 175°C (350°F). Line an 8x8-inch (20x20cm) baking pan with parchment paper, allowing enough overhang on two sides to easily lift the brownies out later. This isn't optional; it's essential for a clean finish.
  2. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set this aside.
  3. In a separate measuring cup or small bowl, combine the milk and vinegar. Give it a gentle stir and let it rest for 5 to 8 minutes until it beautifully thickens and curdles. This creates a buttermilk substitute, crucial for our eggless bake.
  4. Melt the butter. You can do this quickly in the microwave or, for more control, over the stovetop in a medium saucepan. Don't burn it, just melt it.
  5. Pour the melted butter into a large mixing bowl. Add both the brown and white sugars. Stir vigorously for 2 to 3 minutes until the mixture is absolutely homogeneous and glossy, not oily. This vigorous mixing is vital for achieving that stunning crackly top. Don't skimp on the time here!
  6. Add the prepared milk and vinegar mixture to the butter and sugar. Whisk thoroughly until fully incorporated.
  7. Now, this is where precision pays off. Microwave this mixture for 2 minutes. Carefully remove the bowl and whisk vigorously for 1 to 2 minutes. Take a small amount between your finger and thumb. If you feel any sugar grains, pop it back in the microwave for another minute, then whisk again for 1 to 2 minutes. Repeat this until the mixture is perfectly smooth with no discernible sugar grains. This step is absolutely crucial for the texture and that coveted crackly top.
  8. Stir in the pure vanilla extract and the instant espresso powder (if using). Mix until perfectly combined.
  9. Add the dry flour mixture to the wet ingredients. Stir gently until it’s mostly combined, being careful not to overmix. Overmixing will lead to tough brownies, and we’re aiming for tender, fudgy perfection.
  10. Finally, add 3/4 cup of your chocolate chips or chunks. Stir just until no pockets of flour remain. If you're reserving some chocolate for the top, set it aside now.
  11. Pour the batter into your prepared baking pan. Use a spatula to spread it evenly to the edges and smooth the top.
  12. Tap the pan firmly once or twice on the counter to settle any air pockets. You can also carefully poke any larger air pockets with the tip of a knife or a toothpick. A perfectly even bake is paramount.
  13. If desired, sprinkle the remaining 1/4 cup of chocolate chips or chunks over the top for an extra touch of decadence.
  14. Bake for 40 to 50 minutes, or until the brownies are set around the edges and the top is beautifully cracked and shiny. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Remember, they will continue to set as they cool.

My Top Tips

Listen, you want a truly stunning brownie? Start with brilliant ingredients. Good quality unsweetened cocoa powder, proper butter, and proper chocolate chips make all the difference. Don't skimp; your taste buds, and your guests, will absolutely thank you. Quality matters, always.

Underbaking slightly is always, always better than overbaking a brownie. They continue to cook and set as they cool, so when the edges are firm and the very centre still has a slight wobble, pull them out! You’re aiming for outrageously fudgy, not a dry, cakey disaster, for crying out loud!

Patience is a virtue, especially when it comes to these beautiful brownies. Allow them to cool completely in the pan before you even think about cutting them. I know it's tempting, but cutting them warm will result in a messy, crumbling disaster. Have some bloody patience; it will be absolutely worth it for perfectly clean, stunning slices.

There you have it! A truly magnificent Eggless Brownie, crafted with precision and passion. Serve them warm with a scoop of brilliant vanilla ice cream, or simply enjoy a square with a strong coffee – perhaps even for a decadent breakfast. Absolutely stunning, isn't it? Now, get in the kitchen and prove me right!

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