Eggless Brownies
These dense baked squares combine melted butter, cocoa powder, and chocolate chips without using any eggs.
- Author: Sofia
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 12 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (107 g) packed light brown sugar
- 1/2 cup (43 g) unsweetened cocoa powder
- 1 teaspoon (5 ml) vanilla extract
- 3/4 cup plus 2 tablespoons (110 g) all-purpose flour
- 1/2 teaspoon (2 g) baking powder
- 1/2 teaspoon (3 g) salt
- 3/4 cup (180 ml) whole milk
- 1/2 cup (85 g) semisweet chocolate chips
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a bit of overhang on the sides.
- In a large mixing bowl, combine the granulated sugar, light brown sugar, and cocoa powder. Whisk until all clumps are broken apart.
- Pour the melted butter and vanilla extract into the sugar mixture. Whisk until smooth.
- In a small bowl, stir together the all-purpose flour, baking powder, and salt.
- Add one-third of the flour mixture to the large bowl and stir gently. Pour in half of the whole milk and stir to combine.
- Repeat with another third of the flour and the remaining milk. Finish by stirring in the last of the flour until no dry streaks remain.
- Fold the semisweet chocolate chips into the batter.
- Spread the batter evenly into the prepared baking pan.
- Bake for 40 to 45 minutes. A toothpick inserted into the center should come out clean. Let the pan cool on a wire rack for at least one hour before slicing.
Notes
- Use the parchment paper overhang to lift the cooled slab out of the pan for easier slicing.
- Do not overmix the batter once the flour is added to keep the texture soft.
- If you use salted butter, omit the extra half teaspoon of salt from the dry ingredients.
Keywords: eggless brownies, dessert, baking, chocolate, egg-free