Fudgy Eggless Crinkle Top Brownies
The easiest eggless recipe for perfect crinkle-topped brownies with a fudgy texture and pools of melted chocolate running through! Just one bowl required and no eggs or melting chocolate involved.
Ingredients
- ½ cup (200 gm) condensed milk
- ¼ cup (57 gm) butter
- 2 tbsp (25 gm) brown sugar
- ¼ tsp vanilla extract
- 2 tbsp (13 gm) cocoa powder
- ½ cup (60 gm) all-purpose flour
- ½ tsp baking powder
- ⅓ cup chocolate chunks/ chocolate chips
Instructions
- Preheat the oven to 180 °C and line a 5"x5" light metal pan with baking paper, greasing well.
- Melt the butter and condensed milk together either in a saucepan or in a heatproof bowl set over a pot of simmering water. Once melted, remove from heat immediately and let it cool down slightly before proceeding.
- Mix in the brown sugar and vanilla extract.
- Fold in the cocoa powder, all-purpose flour and baking powder until just combined (don’t over-mix!).
- Fold in the chocolate chunks.
- Pour the batter into the baking tin and press some more chocolate chips on top.
- Bake for 17-18 minutes until the edges are set but the centre is still soft.
- Let the brownies cool down before slicing!
