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Fudgy Eggless Brownies
Rich, fudgy and ultra chocolatey eggless brownies are simple to make without any special or exclusive egg substitute. You just need milk and yogurt with a bit of science built in! This recipe is easily adaptable to be vegan too!
Ingredients
- ¼ cup (60ml) whole milk
- ¼ cup (60ml) full fat plain yogurt, divided
- ½ cup (100g) granulated sugar
- ½ cup (110g) packed dark brown sugar
- 1 teaspoon (5ml) pure vanilla extract
- 7 oz (200g) bittersweet chocolate with 70% cocoa solids, coarsely chopped
- 6 tablespoon (84g) unsalted butter
- 1 cup (142g) all-purpose flour, divided
- 2 tablespoon (12g) cocoa powder
- ½ teaspoon salt
- scant ¼ teaspoon baking powder (that means just less than ¼ tsp)
- ½ cup (85g) dark chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Heat the milk in a microwave safe bowl for about 20 seconds until it is steaming. Combine the warm milk, half of the yogurt (2 tablespoons), both sugars and vanilla in a large bowl and whisk to blend well. It should look syrupy and you should feel that the sugar has mostly dissolved when you rub it between your fingers. It may still feel a little bit gritty, but it should feel less coarse.
- Make the gluten paste. Combine remaining 2 tablespoons of yogurt with 2 tablespoons of the flour in a small bowl and stir vigorously until it tightens up, becomes thick and stringy like bread dough (watch the video below to see what it should look like). This forces gluten formation which will add structure to the brownies in the place of egg to hold a bit of air and make them softer.
- Melt butter and chocolate. Combine chocolate and butter in a separate microwave safe bowl and heat in 20 second increments, stirring between each round, until completely melted and smooth.
- Add the melted chocolate/butter mixture to the milk/sugar mixture and whisk well until evenly combined, smooth and glossy. Add gluten paste and whisk it in until well incorporated.
- Sift the remaining flour, cocoa powder, baking powder and salt over the bowl and mix it in gently. Fold in chocolate chips. Spread the batter into the prepared pan and smooth out the surface.
- Bake for about 35 minutes until it has risen evenly a skewer or toothpick inserted into the center comes out with some moist sticky crumbs attached. Transfer pan to a wire rack and let cool completely in the pan before lifting out using the excess parchment and slicing.
