Eggless Crinkle Top Brownies
The only recipe you'll ever need if you've been looking to bake eggless brownies with shiny crinkle tops. The secret to achieving the highly sought-after tissue-thin crust lies in an unlikely but hero ingredient: sweetened condensed milk !
Ingredients
- 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
Instructions
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.
Notes
- 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!