It has been a while since I did YouTube videos. And before stopping doing them, I did some delicious recipes but never got to share them in the blog. When I was going through them, saw these fudge brownies and looks like I missed it on the blog. So here you go. I have made a video in Tamil too. So whichever video you like, please subscribe to the channel to receive updates whenever I post a new video.
Coming to the brownie, this is one perfect fudgy brownie which has an awesome crackling crust. The best thing is that it doesn’t have eggs in it. So what are you waiting for? the recipe is pretty easy to make. Mix together the dry ingredients, add the wet ingredients, whisk and bake. To get proper square brownie slices, it is important to refrigerate the brownie for minimum 2 hours. You can reheat the brownie while serving for the gooey texture.
You can use either choco chips or any compound chocolate or coverture. The amount of sugar used seems a lot, but that is what gives that crackling crust to the brownies. So don’t miss that. I served hot brownies with a scoop if icecream and choco chips and guess what, it was super hit. Sruti has been asking me to make it again ever since.
Ingredients:
Choco chips – 150 gm
Butter – 150 gm
Milk – 150 ml
Vinegar – 1 tsp
Vanilla Essence – 1 tsp
Maida – 175 gm
Sugar – 275 gm
Baking Powder – 1/2 tsp
Cocoa Powder – 20 gm
Procedure:
Preheat oven to 175°C.
In a bowl combine chocolate and butter and melt it in MW or a double boiler.
Keep it aside.
Add vinegar, vanilla and milk and set it aside for 10 minutes.
In a large bowl, combine together flour, baking powder, cocoa powder and sugar.
Add the milk mix and chocolate mix and whisk to combine.
Use a spatula to fold the batter.
Line a 7″square cake tin with parchment and grease it well.
Let the paper hang outside the tin which will help you to remove the brownies later.
Bake for 35 – 40 minutes until a toothpick comes out clean.
Refrigerate for 2 hours before removing the brownie from the pan.
Trim the sides and slice it into 16 equal squares with a bread knife.
Reheat the slices just before serving.
Best Eggless Fudge Brownies - Video Recipe
Ingredients
- Choco chips - 150 gm
- Butter - 150 gm
- Milk - 150 ml
- Vinegar - 1 tsp
- Vanilla Essence - 1 tsp
- Maida - 175 gm
- Sugar - 275 gm
- Baking Powder - 1/2 tsp
- Cocoa Powder - 20 gm
Instructions
- Preheat oven to 175°C.
- In a bowl combine chocolate and butter and melt it in MW or a double boiler.
- Keep it aside.
- Add vinegar, vanilla and milk and set it aside for 10 minutes.
- In a large bowl, combine together flour, baking powder, cocoa powder and sugar.
- Add the milk mix and chocolate mix and whisk to combine.
- Use a spatula to fold the batter.
- Line a 7"square cake tin with parchment and grease it well.
- Let the paper hang outside the tin which will help you to remove the brownies later.
- Bake for 35 - 40 minutes until a toothpick comes out clean.
- Refrigerate for 2 hours before removing the brownie from the pan.
- Trim the sides and slice it into 16 equal squares with a bread knife.
- Reheat the slices just before serving.
Tried the recipe. The brownie was fudgy. It was an easy recipe to make.
Super recipe – delicious and yummy… dnt think i will purchase brownies any more after making these! Love your recipes Gayathri – this is my second one from your collection! Hoping to attempt some sugar paste/fondant/modeling chocolate cake in a week. Will update
That is wonderful. Thank you so much for trying.
Dear Gayathri,
Tried this recipe yesterday and brownie came out really well – fudgy and great texture. Everyone at home liked it too. Only thing is it is more on sweeter side. Can we reduce the sugar content on this? If yes by how much?
Thank you. Yes, you can reduce sugar, but the high sugar is why it forms the crackling crust. So you might end up with lesser crackling on top.
We are trying this recipe and it’s been almost an hour and the batter is still bubbly at the top. Do you think there is something wrong with our batter? Also I noticed that your video show 125 gms butter at 0.29 mark but the written recipe says 150 gms butter. We followed the video.
It is a typo. But even then it shouldn’t take this much time. There might be some mistake while measuring out ingredients.
The chocolate used is unsweetened or semi sweetened ?
Semi sweet / Dark
Maam can we use wheat flour instead of Maida. If yes would the proportion be the same. Thank you for your support and your time…
Yes, you can. Instead of 175 gm maida, use 135 gm whole wheat flour. All other ingredients remain the same.
Can we avoid using vinegar? Or any other option of vinegar?
You can try adding lemon juice instead.
What quantity of butter should be used 125gm or 150gm?
150 gm
The brownie was yum… Had a doubt.. Do we have to keep brownies in fridge immediately after we pull it out from oven or we refrigerate it after we cool it
Thank you. You need to refrigerate after the brownie cools down. When you keep hot food in fridge, they will increase the internal temperature of fridge. It is not recommended.
These eggless fudge brownies look absolutely delicious! I love how rich and chocolatey they appear. Can’t wait to try this recipe and share it with my friends. Thanks for the clear video instructions, Gayathri!