Eggless Dark Chocolate Brownie

Manisha Mishra
by Manisha Mishra
6 Servings
50 min

Chocolate Brownie is one of most popular dessert which is served in almost every small or big restaurants. Have you tried hot sizzling brownies with vanilla ice-cream & hot chocolate sauce, if not yet tried then you must try it at home. Brownie is a chocolate filled dessert recipe made with cooking chocolate and flour. the appearance and texture is very similar to a cake but has a hard density with fudgy consistency. it can be served as a dessert as it is or can be enjoyed with icecream.

This Eggless Chocolate Fudge brownie recipe is my family favourite. In this recipe, I have used condensed milk as we all know milk contains more fat and add more flavour than water so the brownies are even more moist, gooey, and delicious. So I have baked these fudgy Brownie for my birthday. Glazed these with Milk chocolate and garnish with chocolate chips.

For a perfect and fudgy chocolate brownie recipe always use square tin to bake. And bake these brownies in lower temperature so that it gets baked evenly. These chocolate brownies can be stored at room temperature in an airtight container for 4 to 5 days.

Chocolate Cakes, Chocolate Muffins Chocolate Fudge, Hot Chocolate, Chocolate Milk Shake and lot more chocolate recipes are highly in demand & quite popular all over world. Let it be any age group everyone loves to binge on Chocolate. This eggless chocolate brownies are easy to make. If you're a fan of brownies then try this simple brownie recipe & please comment below, I would love to read your thoughts!

Eggless Dark Chocolate Brownie
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 35 Minutes Total time: 50 min
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Ingredients

  • 125 gm Dark Chocolate, coarsely chopped
  • 200 gm Condensed Milk
  • 41 gm Butter
  • 34 gm Wheat Flour 
  • 19 gm Cocoa powder 
  • 1/4 tsp baking powder
  • 1/4 tsp salt
Instructions

Add the butter & dark chocolate to a bowl placed over a pot of simmering water,
Stir often till melted and smooth. It should me lump free & then set aside to cool for few minutes.
Then add condensed milk to the chocolate mixture.
Meanwhile Preheat the oven to 180° C. Line an 8-inch square baking pan with non-stick baking paper.
Sieve wheat flour, Cocoa powder, baking powder, salt & fold gently to combine into a smooth batter, using the whisk to break up any flour lumps.
Spread the batter into the baking pan, making sure it's even all over.
Bake for 35 minutes, until you see a crust on the top
If you bake it little longer then you may end of with dry and overbaked brownies.
Allow the brownies to cool completely at room temperature before you cutting them.
Tips
  • If using salted butter then don't add extra salt.
  • Use good quality chocolate for a rich and fudgy brownie.
  • Allow the brownies to cool completely at room temperature before you cutting them.
  • These brownies can be stored at room temperature in an airtight container for 4 to 5 days.
Manisha Mishra
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