There has been no recipe as highly requested on TFD as eggless crinkle top brownies.
Now, if you’ve been baking brownies long enough, you’ll know that the very notion of eggless crinkle brownies is something of a paradox, as that beautiful crinkled crust owes its meringue-like aesthetic to the combination of eggs and sugar. Achieving a tissue-thin crinkle crust without eggs? It’s always been something of a Mission Impossible, even for the best bakers. Until now.
Regular contributor Shreya Gupta (Le Cordon Bleu-trained pastry chef behind Essange Bakery) has cracked the challenge. The secret? Sweetened condensed milk!
How To Bake The Best Eggless Crinkle Top Brownies
No one can quite explain why, but condensed milk has often proven to be a perfect substitute for recipes for cakes and creamy fillings (such as lemon curd). Peg it down to its weird yet wonderful constitution, calibrated with a creamy sweetness that’s ideal for desserts. Here sweetened condensed milk holds the key to achieving a shiny crinkly top for eggless brownies too.
Key Tips & Steps:
- Melt butter and good quality baking chocolate over a double boiler until the mixture has just melted and comes together with a smooth and shiny consistency.
- Let the butter and chocolate mixture cool down, before beating in the condensed milk. Make sure you continue whisking this mixture with an electric/ hand mixer for five minutes. By doing this, we are incorporating air into the batter which in turn will create the crinkle top for these eggless brownies.
- Next, gently fold in the sieved dry ingredients (flour, cocoa powder and baking powder) until just combined. Don’t over-mix at this stage as if you do so, you will let in air pockets into the batter and create cakey brownies (rather than a soft fudgy texture).
- Pour the batter into a prepped 6″ baking pan and let it sit out for 5-10 minutes before baking at 180C for 20 minutes or so. Do not over-bake these brownies, as they will continue to bake (slightly) when removed from the oven.
- You can always fold in chopped walnuts or more chocolate chips at the end, before pouring the batter into the baking pan.
- If you would like to add another dimension to these brownies, sprinkle on some sea salt before baking.
More Crinkle Crust Brownies
If dietary or other restrictions do not prevent you from baking with eggs, you might prefer the following crinkle top brownie recipes instead:
Eggless Crinkle Top Brownies
- 120 gm chocolate (use good quality baking chocolate)
- 40 gm butter
- 200 gm condensed milk
- 35 gm all-purpose flour
- ¼ tsp baking powder
- 20 gm cocoa powder
Start by creating a double-boiler to melt the chopped chocolate and butter
- Heat about 2 inches of water in a saucepan. Once simmering, reduce the heat to medium low and add a heat-proof mixing bowl on top (placing it carefully so that the base is not touching the water). Add the chopped chocolate and butter, stirring regularly until melted and smooth. Remove from heat and set aside the bowl so that the melted chocolate can cool down.
- Pre-heat the oven to 180°C. Line a 6 inch square tin lined with baking paper and grease well.
- Then add the condensed milk and beat for 5 minutes using a hand whisk or electric mixer
- Sift the flour, baking powder and cocoa powder in a separate bowl. Give it a good whisk to make sure it is well-combined.
- Now fold in the sieved dry ingredients (flour, baking powder and cocoa powder) into the chocolate mixture until there are no lumps. Don’t over-mix.
- Pour into the baking tin and let this sit outside for 5-7 minutes. Optional: sprinkle on some sea salt!
- Bake the brownies for 20 minutes (or so) until a toothpick emerges mostly clean (with a few fudgy crumbs attached).
- Let the brownies cool down completely before slicing.
- Double the recipe if using an 8 inch square pan.
- If desired: fold in chopped walnuts before pouring the batter into the baking tin. You can also sprinkle on some sea salt to give these brownies another dimension.
- For the ultimate treat, slather on salted caramel or banoffee sauce on top of the brownie before serving!
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About Shreya Gupta/ Essange
Founder & Pastry Chef, Shreya Gupta, completed her professional hospitality studies at ICCA Dubai and graduation from Le Cordon Bleu London. Specialising in customised cakes, cupcakes and desserts for all occasions, her Mumbai-based patisserie Essange champions desserts which are made with high quality ingredients and a whole lot of love. Intricate detailing, attention to design and emphasis on flavours above all else, ensures that everything looks every bit as exquisite as it tastes! Follow them on Instagram @_essange_.
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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