Best Eggless Brownies| ultimate fudgy chocolate Brownies without eggs | fudgy and crinkle top

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is a healthier fat option.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option that maintains moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bar

Dark chocolate offers a richer flavor and is often lower in sugar.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar adds moisture.

Add enough hot water to a wide heavy bottom pan and bring it to boil, keeping the stove between low to medium flame.

Place a glass bowl on top of the boiling water.

Add 60 grams of softened butter and 200 grams of bittersweet chocolate to the bowl.

Add 1 teaspoon of vanilla extract and 1/4 teaspoon of instant coffee powder to the bowl and mix well until the chocolate melts.

Cook until you see smooth, silky, glossy melted chocolate, then turn off the stove and keep aside.

Preheat the oven to 330°F.

Place parchment paper on a baking tray and grease it with butter spray, then keep aside.

In a mixing bowl, add 30 grams of granulated sugar and 80 grams of golden brown sugar, and mix well.

Add 100 ml of evaporated milk and mix for 2 to 3 minutes until everything blends well.

Add the wet ingredients to the prepared chocolate mixture and mix well.

Add 20 grams of cocoa powder and 75 grams of self-rising flour to the mixture and gently mix to prepare a smooth batter.

Add 1/4 cup of semi-sweet chocolate chips and mix well.

Transfer the batter to the prepared pan, tap the pan to level it, and top with 2 tablespoons of milk chocolate chips, gently pressing them in.

Bake for 30 minutes, then open the oven and let it sit for 10 more minutes with the door not completely closed.

Take it out and cool it, then use a sharp knife to cut it to your desired size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens