Eggless Triple Chocolate Brownies (Condensed milk Brownies)
These eggless triple chocolate brownies with condensed milk are an easy variation for an eggless brownie recipe
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Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup vegetable oil (or melted butter)
- 1 cup condensed milk
- ¾ cup chocolate chips (mix of white, milk and dark)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a square baking pan with parchment paper.
- In a mixing bowl, sift together 1 cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon baking powder ¼ teaspoon salt. Set aside.
- In another bowl, whisk together the ½ cup vegetable oil 1 cup condensed milk vegetable oil, condensed milk, and 1 teaspoon vanilla extract until well combined and smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the ¾ cup chocolate chips and mix well.
- Pour the batter into the prepared baking pan and spread it out evenly using a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Note Be careful not to overbake.and also make sure the tooth pick doesnt have wet batter sticking.
- Remove from the oven and let the brownies cool completely in the pan. This will allow them to set and develop a fudgy texture.
- Cut the brownies into square and serve.
Notes
- Use Good-Quality Condensed Milk: Opt for a high-quality condensed milk brand for the best results. The quality of the condensed milk will directly impact the flavor and texture of your brownies.
- Adjust the Sugar: Condensed milk is already sweetened, so be mindful of the additional sugar you add to the recipe. Taste the batter before baking and adjust the amount of sugar accordingly.
- Don't Overmix: When incorporating the condensed milk into the brownie batter, mix until just combined. Overmixing can lead to dense and tough brownies.
- Add Mix-ins: Customize your condensed milk brownies by adding mix-ins like chocolate chips, nuts, or dried fruits. These additions can elevate the flavor and texture of your brownies.
- Grease the Pan: To prevent the brownies from sticking to the pan, make sure to grease it well before pouring in the batter. You can use butter or cooking spray for this purpose.
- Line the Pan with Parchment Paper: For easy removal and clean slices, line the baking pan with parchment paper, leaving some overhang on the sides. This will allow you to lift the brownies out of the pan once cooled.
- Don't Overbake: Keep a close eye on the baking time to avoid overbaking the brownies. The condensed milk helps keep them moist, so be sure to take them out of the oven when they are just set and a toothpick inserted into the center comes out with a few moist crumbs.
- Let Them Cool Completely: Allow the brownies to cool completely in the pan before cutting. This will help them set and firm up, making it easier to slice them into neat squares.
- Chill for Firmer Texture: If you prefer a firmer texture, refrigerate the brownies for a few hours before cutting and serving. Chilled condensed milk brownies have a denser and fudgier consistency.
- Serve with Ice Cream or Whipped Cream: For extra indulgence, serve the condensed milk brownies with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy accompaniment pairs perfectly with the rich and fudgy brownies.
Nutrition
Serving: 1 barCalories: 2257 kcalCarbohydrates: 386 gProtein: 53 gFat: 66 gSaturated Fat: 41 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 10 gTrans Fat: 0.3 gCholesterol: 126 mgFiber: 23 gSugar: 256 gIron: 14 mg
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