Brownies made with condensed milk are fudgy, dense and packed with chocolatey goodness. They are made without eggs and just need a handful of pantry staple ingredients. These brownies are very easy to make and doesn’t require any equipment to mix the ingredients, just mix the dry ingredients with the wet one and they are ready to bake.
Eggless and made with chocolate chips , sweetened condensed milk, dark chocolate and rich cocoa powder these brownies are fool proof and delicious .
Key Ingredients :
Sweetened Condensed Milk : It adds a unique richness and taste and gives brownies a fudgy texture.
Salted butter: It should be at room temperature .
Fine sugar : Also known as caster sugar which is easier to dissolve and helps in smooth batter and fudgy texture.
All Purpose Flour
Chocolate: Use good quality dark chocolate . I used Dr Oetkar dark chocolate with 54% cocoa content.
Vanilla Extract: I used Taylor and Colledge vanilla bean extract.
Cocoa powder : Use 100% unsweetened dark cocoa powder .
Milk : You can use whole or semi skimmed. I used whole milk .
Semi sweet chocolate chips and Baking powder.
Tips For fudgy brownies :
- Don’t over bake the brownies or they will be hard. Once the brownies are out of the oven the cooking still continues so tooth pick inserted should not have the wet batter attached to it but there should be some moist crumbs attached to it. If it comes out clean it is a little over baked.Check at 20-22 minutes if they are done
- If you think that brownie edges are coming out hard and chewy, You can take the brownies out of the oven after 10 minutes and leave it on a cooling tray outside for 10 minutes and then put back in again for 10 minutes or until done. This helps to get the edges and center cook at the same speed . The edges cook faster then the centre and can get hard and chewy. But with this hack your edges will not be hard.
- Use good quality dark chocolate.
- The milk should be warm or at room temperature.
Fudgy Eggless Brownies
Ingredients
- ½ cup salted butter ( at room temperature)
- 1¼ cup good quality dark chocolate ( chopped finely)
- 150 ml condensed milk
- 100 ml milk (at room temperature)
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ¼ cup icing sugar
- 3 tbsp unsweetened cocoa powder
- ½ tsp baking powder
- 2 tbsp dark chocolate chips ( milk chocolate chips can be used )
Instructions
- Preheat the oven to 170C . Line a 8 X 8 baking pan with parchment paper. Leave an overhang of parchment paper for easy removal. Set aside .
- In a large microwave safe bowl, add butter, chopped chocolate and condensed milk. Microwave in 30 seconds bursts until butter and chocolate melts completely. Stir in between. Give it a good mix.
- Next, add milk and vanilla extract in the chocolate mix and mix it nicely.
- Sift in flour, cocoa powder, sugar and baking powder. Mix with a rubber spatula until just combined. Fold in half of chocolate chips. Do not over mix or else the brownies will be hard.
- Transfer the brownies batter to the lined pan. Sprinkle remaining chocolate chips on top .
- Tap it couple of times to remove any air bubbles. Let it set for 5 minutes. It helps in giving the brownies a lovely crinkle top.
- Bake in preheated oven for 25-30 minutes or until the tooth pick inserted into the center comes out with few moist crumbs.
- Remove from the oven and let the brownies cool completely before slicing. Keep them in fridge for 1 hour before slicing for the cleaner cuts.
- Enjoy!