Fudgy Eggless Brownies with Chocolate Drizzle
Fudgy Eggless Brownies with Chocolate Drizzle
Ingredients
For the Eggless Brownies
- 1 cup all-purpose flour, sifted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk, whole milk recommended
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Drizzle
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons milk
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, and salt until well combined.
⏱️ 3 min
- 3
In a separate medium bowl, whisk together the vegetable oil, milk, white vinegar, and vanilla extract until the wet ingredients are thoroughly combined.
⏱️ 2 min
- 4
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min
- 5
Fold in the 1/2 cup of semi-sweet chocolate chips into the batter.
⏱️ 1 min
- 6
Pour the brownie batter into the prepared 8x8 inch baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
⏱️ 25 min•🌡️ 350
- 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This step is crucial for achieving fudgy brownies and for easy cutting.
⏱️ 60 min
- 8
While the brownies are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the 1/4 cup semi-sweet chocolate chips and 2 tablespoons milk. Microwave on high for 30 seconds, stir, then microwave in 15-second intervals, stirring after each, until smooth and melted. Alternatively, melt in a small saucepan over low heat, stirring constantly.
⏱️ 5 min
- 9
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Cut into 4 generous squares. Drizzle generously with the prepared chocolate sauce before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fudgy Eggless Brownies with Chocolate Drizzle
Ingredients
For the Eggless Brownies
- 1 cup all-purpose flour, sifted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup milk, whole milk recommended
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
For the Chocolate Drizzle
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons milk
Instructions
- 1
Preheat your oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, whisk together the sifted all-purpose flour, unsweetened cocoa powder, granulated sugar, packed light brown sugar, baking powder, and salt until well combined.
⏱️ 3 min - 3
In a separate medium bowl, whisk together the vegetable oil, milk, white vinegar, and vanilla extract until the wet ingredients are thoroughly combined.
⏱️ 2 min - 4
Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently stir until just combined. Be careful not to overmix, as this can lead to tough brownies.
⏱️ 2 min - 5
Fold in the 1/2 cup of semi-sweet chocolate chips into the batter.
⏱️ 1 min - 6
Pour the brownie batter into the prepared 8x8 inch baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but no wet batter.
⏱️ 25 min•🌡️ 350 - 7
Remove the brownies from the oven and let them cool completely in the pan on a wire rack. This step is crucial for achieving fudgy brownies and for easy cutting.
⏱️ 60 min - 8
While the brownies are cooling, prepare the chocolate drizzle. In a small microwave-safe bowl, combine the 1/4 cup semi-sweet chocolate chips and 2 tablespoons milk. Microwave on high for 30 seconds, stir, then microwave in 15-second intervals, stirring after each, until smooth and melted. Alternatively, melt in a small saucepan over low heat, stirring constantly.
⏱️ 5 min - 9
Once the brownies are completely cool, lift them out of the pan using the parchment paper overhang. Cut into 4 generous squares. Drizzle generously with the prepared chocolate sauce before serving.
⏱️ 2 min