Eggless Fudgy Brownies
This easy eggless brownie recipe really is the best! These brownies are chewy, gooey, and out of this world delicious. There are no eggs in this recipe.
Ingredients
- 1/2 cup milk
- 1 tsp white vinegar
- 3/4 cups butter melted
- 3/4 cups light brown sugar or dark brown sugar
- 1/2 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
Instructions
- Grease an 8x8 pan. For easy removal of the brownies, place parchment paper on the bottom and 2 sides of the pan. Grease again and then set aside.
- Into a cup, add milk and vinegar. Allow it to sit on the counter for 5-10 minutes to activate while you prep the rest of your ingredients.1/2 cup milk, 1 tsp white vinegar
- In a medium bowl, whisk the hot melted butter and sugars. Whisk for 2-3 minutes until the mixture is homogenous and not oily on the sides.3/4 cups butter, 3/4 cups light brown sugar, 1/2 cup white sugar
- Whisk in the milk mixture. This has to be smooth in order for the brownies to turn out good. If it's clumpy, place into the microwave or use a double boiler method and heat for 2-3 minutes. Then continue whisking until smooth.
- Whisk in the cocoa powder until well combined.1/2 cup unsweetened cocoa powder
- Mix in the flour, baking powder, cornstarch, and salt until no dry streaks are showing. Mix in chocolate chips.1 cup all-purpose flour, 1 tbsp cornstarch, 1/2 tsp baking powder, 1/4 tsp salt, 1/2 cup semi-sweet chocolate chips
- Transfer the batter into the prepared 8x8 pan and spread evenly. Top with extra chocolate chips.
- Bake the brownies for 45-55 minutes at 350℉. Bake until a toothpick inserted into the batter (not chocolate chip) is fudgy and not batter-like. You'll know it's ready when you move the brownie pan and the center of it doesn't jiggle.
- Cool, slice, and enjoy!