The recipe for Fudgy Brownies is easy and quick to follow with only a few ingredients; you do not need an electric mixer! It can be made for a quick dessert treat for any occasion or simply for a brownie craving. Jump to:About Eggless Fudgy BrowniesWhy You Will Love These BrowniesIngredientsStep-by-Step DirectionsServing SuggestionsStoring SuggestionsNot To Overbake The BrowniesHelpful TipsMore Bars and BrowniesRecipe Card
About Eggless Fudgy Brownies
If you are looking for the Eggless Fudgy Brownies recipe, you should try this one before going away! These brownies are super fudgy, chocolatey, chewy, and moist with shiny tops. The great thing about these brownies is that we do not need to use any store-bought egg replacers. And there is not even any need for flax or chia eggs. I have added chocolate chips to the batter for a double chocolatey treat. Also, I have topped the brownies with chocolate chips. The recipe is easy to follow with pantry staple ingredients. Also, the batter comes together quickly, and you will have your homemade fudgy brownies within an hour.
Ingredients
Step-by-Step Directions
Preheat the oven to 350°F (180°C). Grease an 8×8 inch square pan with a nonstick oil spray or butter. Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside. Whisk flour, cornstarch, and salt together in a medium bowl. Set it aside.
In a bowl, combine milk and vinegar, stir, and let it rest.
Melt the butter in a saucepan or microwave and transfer to a large mixing bowl. Add the sugars to melted butter and stir until well combined, for about a minute.
Now add the milk + vinegar mixture to the butter mixture. Whisk well to incorporate. Now, microwave this mixture for a minute. Remove the bowl from the microwave and whisk well until the sugar is completely dissolved and the mixture is smooth. We need to microwave the mixture so the sugar can dissolve completely and give the brownies a shiny and crackly top. Rub a little mixture between your first finger and thumb to check if the sugar is completely dissolved. If it feels smooth without any grain, the mixture is ready. But if you find some grains, microwave the mixture again and stir well until the sugar is dissolved.
Add cocoa powder and vanilla, and stir well for a minute or until cocoa powder is fully incorporated.
Then add the flour mixture and chocolate chips and stir until just combined.
Transfer the batter to the prepared baking pan and spread it evenly. Top it with more chocolate chips or chunks if desired.
Bake the brownies for 32-35 minutes or until a toothpick inserted in the center comes out almost clean. Every oven is different, so keep an eye on the oven after 28 minutes of baking.
Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper. Then, slice the brownies into desired-sized squares.
Serving Suggestions
Serve these delicious brownies with a scoop of vanilla ice cream. After all, who can resist the combo of brownies and ice cream? You can also serve it with a dollop of whipped cream. Otherwise, these brownies are absolutely delicious on their own.
Storing Suggestions
Store the brownies in an airtight container at room temperature for 3-4 days. Brownies are kept in the fridge for up to a week.
Not To Overbake The Brownies
It is essential not to overbake the brownies. These Brownies should be fudgy, soft, and moist with a gooey texture. Overbaking can turn these brownies dry and crumbly. So keep an eye on the oven after 28 minutes of baking time. Brownies are baked when the inserted toothpick in the center comes out almost clean or with some soft crumbs stuck to it.
Helpful Tips
Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results. Cocoa Powder: I have used Dutch-processed cocoa powder, providing a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one. Chocolate Chips: I added semi-sweet chocolate chips to the batter and also topped the batter with them. Instead of semi-sweet chocolate chips, you can use dark chocolate chips or chunks. Baking The Brownies: Do not overbake the brownies. So, keep an eye on the brownies after 28 minutes of baking. Ensure to check the center using a toothpick for the doneness; the toothpick should come out almost clean or with some soft crumbs stuck to it. Cooling The Brownies: It is essential to let the brownies completely cool down in the pan. Then, remove carefully by lifting the edges of the parchment paper and then use a sharp knife to cut the brownies.
More Bars and Brownies
You May Like More Chocolatey Recipes
Double Chocolate Muffins (Eggless and Bakery-Style) Eggless Chocolate Cookies / Double Chocolate Cookies Chocolate Bark (Easy and Quick) Small Chocolate Cake (Eggless) / 6-Inch Chocolate Cake Eggless Chocolate Crinkle Cookies (Vegan)
