Description
Rich, dense, and intensely chocolatey egg-free brownies with a perfectly fudgy texture, made using simple pantry ingredients.
Ingredients
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) milk (dairy or plant-based)
- 1/2 cup (115 g) unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 cup (90 g) chocolate chips
Instructions
- Preheat the oven to 180°C (350°F) and line a square baking pan with parchment paper.
- In a mixing bowl, combine melted butter and sugar, stirring until smooth.
- Add milk and vanilla extract, mixing until well blended.
- In a separate bowl, whisk together flour, cocoa powder, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, stirring until a thick, smooth batter forms.
- Fold in the chocolate chips evenly.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20–25 minutes until edges are set and a toothpick inserted shows a few moist crumbs.
- Allow to cool completely before slicing and serving.
Notes
- Do not overbake to maintain a fudgy texture.
- You can substitute butter with oil for a slightly different flavor.
- Add nuts or extra chocolate for variation.
- A teaspoon of instant coffee enhances the chocolate flavor.
- Cool completely before cutting for clean slices.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
