Go Back
+ servings
Print Recipe
4 from 5 votes

Eggless Double Chocolate Brownie - Fudgy & Chewy

Learn how to make delicious eggless fudgy and chewy brownies with easy recipe and readily available ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8 -10
Author: Sonal Gupta @ simplyvegetarian777

Ingredients

  • All purpose flour - 1 cup
  • Cocoa powder unsweetened - 1/4 cup
  • Baking Soda - 1/2 tsp
  • Salt - 1/4 tsp
  • Butter unsalted - 1 stick or 1/2 cup (at room temperature)
  • Brown Sugar - 1/3 cup packed
  • Granulated Sugar - 1/4 cup
  • Vanilla Extract - 1 tsp
  • Milk - 1&1/2 tbsp
  • Chocolate chips small - 1 cup

Instructions

  • Preheat the oven at 375*F / 190*C.
  • Line a 7 inches square baking pan with butter or parchment paper. You may use a 6 inches oven safe Pyrex dish also. The baking time may vary a little bit with pyrex.
  • Take a medium size mixing bowl. Sift all purpose flour, coco powder, baking soda and salt in it. MIx with a fork and set aside.
  • Take a large mixing bowl. Add butter, brown sugar and granulated sugar to it.
  • Take the electric beater and beat this mixture for about 2 minutes till butter and sugars are mixed and it becomes soft and slightly fluffy.
  • Add vanilla extract + flour mix + milk to the butter mix. Mix with a fork till all the flour is mixed well in the butter. Your brownie batter is ready. It is tighter than the cake batter.
  • Now add 1 cup chocolate chips to the batter. Save 2 tbsp for later.
  • Transfer this batter to the lined baking pan. Spread it out evenly with either a spreading spatula or with your finger tips of the hand.
  • Sprinkle the remaining 2 tbsp of chocolate chips on top. Press these down a little bit.
  • Bake the brownie for 25-30 minutes. Start checking at 23 minutes for done-ness, with the wooden party pick inserted in the middle to check if it is fully baked.
  • Once the toothpick comes out clean, switch off the oven. Take the brownie out.
  • Let it sit in the pan for 5 minutes.
  • Carefully take it out with parchment paper and let it cool down.
  • Once cooled, cut in desired shape and size. Eat fresh or store for later.

Storage

  • These can be stored at the room temperature in an air tight container for upto 5 days. Finish with in this time or it will dry.