Ingredients
melt chocolate
- 60 grams of softened butter
- 200 grams of bittersweet chocolate with 60% cocoa
- 1 teaspoon vanilla extract
- 1/4 teaspoon instant coffee powder
eggless chocolate brownies
- 30 grams of white granulated sugar
- 80 grams of golden brown sugar without lumps
- 100 ml evaporated milk
- 75 grams of self-rising flour
- 20 grams of cocoa powder
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoon milk chocolate chips
Instructions
- keep butter at room temperature
- roughly break chocolate and keep it ready
- Measure and keep all the ingredients ready
- place parchment paper on a baking tray and grease with butter spray
- melt chocolate
- add hot water to a wide heavy bottomed pan and bring to boil
- turn down to low- medium flame
- place a wide glass bowl
- add chocolate, butter, instant coffee powder, and vanilla extract; melt till you get smooth, silky, and glossy melt
- turn off the stove and cool
- In a separate bowl, add white and brown sugar; mix well
- Furthermore, add evaporated milk; mix well until you get a smooth mixture
- transfer to the chocolate mixture; mix well
- Sieve and add self-rising flour + cocoa powder; mix well
- furthermore, add chocolate chips; mix well
- Transfer to the prepared pan and tap the pan
- sprinkle chocolate chips and gently press
- bake for 30 minutes
- Open the oven door and keep it half closed for 10 minutes
- take it out and cool
- cut to your desired size and enjoy
Video
Subscribe to my YouTube channelCheck out Traditionally Modern Food!
Notes
Ultimate fudgy eggless brownie
Eggless brownies without yogurt and condensed milk with perfect crinkle top is so addictive. Be it an after-school dessert or birthday party sweet treats, these will be kids' favorite picks.
choose right chocolate
I prefer using bittersweet chocolate with 60% cocoa. I used Ghiradelli but you can use any chocolate of your choice. You can also use chocolate coins. Avoid chocolate chips as they won't give a silky smooth texture.
Tips to use chocolate
always break the chocolate into smaller pieces as it gets cooked fast. Avoid using a full chocolate bark.
Softened butter
I would recommend using softened butter. Keep the butter outside till turns soft press then use it. Based on your taste, use salted or unsalted butter.
Can I skip instant coffee powder?
Little coffee makes the chocolate brownie so yummy. Trust me you won't feel the coffee taste.
can I microwave and melt chocolate?
double boiler method helps for the best silky, smoothy just the right chocolate melt. Avoid cooking for a long time, our goal is to get a silky smooth melted chocolate perfectly combined with butter not cooking with bubbles.
Evaporated milk
Out of all the eggless versions I tried evaporated milk gives the best texture. I used a store-bought unsweetened evaporated milk can.
the mix of two sugars
using two different sugar gives the best texture and taste for brownies. Altering it might affect the eggless brownie taste.
self-rising flour
I used store brought self-rising flour which is already blended to the perfect ratio.
chocolate chips
use chocolate chips according to your sweets. Change the chocolate variety according to your taste.
Avoid cup measurements
measuring the ingredients in grams and ml gives the best chocolate brownies. Measure and keep ingredients handy then prepare brownie.
Avoid over baking
many times brownies might look under-baked so we might overbake them. Always bake in preheated oven for just 30 mins. Open oven and half close, keep for another 10 minutes then keep it out.
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!