Youtube's BEST Eggless Chocolate Brownie Recipe with cocoa powder
Your quest for how to make the best chocolate eggless brownie recipe at home with the perfect crusty crispy top ends here. This cake-like egg free brownies made from scratch with cocoa powder is so moist, cakey and fudgy at the same time and surprisingly can also be easily cut into thick squares.
These egg less brownies are so good that even the most devout egg lovers won't realise that this brownie has no eggs; I promise!!
Click here for printable written recipe:
If you wish to sell these brownies then make sure you are pricing them correctly. Grab my pricing guide for brownies from here:
0:00 - Intro
0:18 - Prepare brownie batter
3:11 - Do we need to add baking powder/baking soda to brownies?
4:27 - Bake the brownie
4:44 - How to cut Eggless Brownies
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Related Videos:
Sizzling Brownies without Sizzler Plate:
Lockdown Brownies:
Music used in the video:
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Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
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No Bake Brownies | Fudgy Brownies | Eggless brownies| No Bake Fudgy Brownies|No bake Brownies recipe
No bake Brownies
Ingredients:
2 cups all purpose flour(sifted)
1 cup unsweetened cocoa powder
1 cup sugar
2 1/4 cups evaporated milk
1/2 cup butter/margarine(softened)
1/4 tsp instant coffee
pinch of salt
1 tsp vanilla extract
1/4 cup roasted peanuts, crushed(optional)
Procudure:
1) In a saucepan combine 1 cup evaporated milk, sugar and butter
2) Cook over med-low heat. Stir until sugar and butter melts
3) Add flour and continue mixing. Cook for 2-3 minutes over low heat
4) Add cocoa powder, remaining evaporated milk, instant coffee, salt and vanilla extract
5) Mix constantly until thick enough to hold shape
6) Turn the heat off and mix in peanuts
7) Transfer into a container with parchment paper
8) Use a spatula to spread it evenly
9) Add peanuts for toppings and chill overnight
Optional Steps:
*add ganache
Ganache ingredients:
1 cup bitter sweet chocolate, chopped
1/4 cup all purpose cream
addtional toppings:
roasted peanuts(crushed)
chocolate chips
Procedure:
1) In a pan heat all purpose cream over med-low heat
2) Add chopped chocolates. Stir constantly until chocolate melts over low heat
3) Set aside and let it cool
4) Pour ganache and spread it evenly
5) Top with peanuts and chocolate chips
6) Cover and chill overnight
7) Slice brownies into squares/bars
Tips:
*for firmer brownies freeze for 10-15 minutes
*add more sugar if needed
*for less fudgy brownies reduce evaporated milk
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Rezept: Ovomaltine Brownie mit Ovo Schokolade Noir
Als ob ein Brownie nicht schon genug fein wäre, packen wir bei diesem Rezept noch Ovomaltine Schokolade dazu. Aber die dunkle Version, gegen das schlechte Gewissen.
Zum Rezept:
Eggless Fudgy Brownies
I have been getting a LOT of requests for some eggless brownies so finally here is a recipe for these decadent Eggless FUDGY brownies which will leave you licking your fingers and wanting more. The texture of these brownies is just like fudge. And the taste? You'll be left speechless. And beware, they are dangerously addictive. And they are really easy to make too. So you have no excuse not to make these ;) Happy Baking! :D
Ingredients:
*200 g powdered sugar (To buy online:
*1 tsp vanilla extract (To buy online:
*180 ml water
*115 g butter (I used Amul salted butter)
*200 g dark chocolate, chopped (To buy online:
*3 tbsp cocoa powder (To buy online:
*1 tsp instant coffee powder (To buy online:
*125 g all purpose flour (To buy online:
Link to my second channel (nea the nerd):
FOR BUSINESS INQUIRIES, e-mail me at:
????: brittoneha0505@gmail.com
These are some links to the basic baking equipment I use:
•LG Convection Microwave Oven:
•Croma OTG Oven:
•Measuring Cups and Spoons:
•Hand Mixer:
•Baking/Parchment Paper:
•Weighing Scale:
•Spatula:
•Whisk:
•Adjustable Cake Slicer:
•Whipping Cream Powder:
•Muffin Liners:
•Icing Piping Bags:
•Icing Piping Bag Tips:
•Sprinkles:
•Dark Chocolate Chips:
•White Chocolate Chips:
•Baking Chocolate (Dark, Milk and White):
Link to my second channel:
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Do subscribe if you haven't already to stay updated with all my new yummy recipe videos! And if you have any questions or suggestions, you can leave them down in the comment section below and I will reply as soon as possible! :)
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Condensed milk and browned butter brownies
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What is brownie skin? Brownie skin investigation part I:
How do you get brownie skin? Brownie skin investigation part II:
***THIN, CHEWY VERSION RECIPE***
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 egg yolk
3/4 cup (90g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), and egg yolk. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.
***THICC, CAKEY VERSION RECIPE***
1 stick (1/2 cup, 113g) butter
1/2 cup (50g) cocoa powder (l like dutch)
1 14 oz (396g) can sweetened condensed milk
1 cup (120g) powdered sugar
2 teaspoons vanilla
2 teaspoons molasses (optional; if you're not getting good skin, try reducing or eliminating this)
pinch of salt (only if you used unsalted butter; I put in about 1/4 teaspoon of Morton Kosher)
1 teaspoon baking powder
1 whole egg
1 cup (120g) all-purpose flour
1 cup chocolate chips (optional, I prefer this recipe without them)
Get your oven heating to 325ºF, 160ºC, ideally convection. This batter is very sticky, so I suggest lining your pan with a parchment sling. I use a 9-inch (23 cm) square pan.
Put the butter in a mid-sized pot and heat over medium until it melts and the water boils out. Stir the butter as it starts to brown, to keep the milk solids from sticking to the bottom. When the butter is just browning and smelling like caramel, whisk in the cocoa powder. Let the cocoa boil for a minute then take the pot off the heat.
Whisk in the sweetened condensed milk, then the powdered sugar until it's fully dissolved. (You'll still see the milk solids in the mixture, which won't appear to dissolve. They're fine.) Whisk in the salt, vanilla, molasses (I just drizzle the molasses straight out of the bottle — too sticky to measure), egg and baking powder. Whisk in the flour. If you want to stir in solid chocolate chips, let the batter cool down a bit first, or they'll instantly melt.
Get the batter in the pan — don't worry if it's not in an even layer. Bake 30-40 min, until a toothpick to the center comes out clean, or not-quite-clean if you prefer fudgy brownies. Let cool thoroughly before cutting.