Cooked - Eggless Brownies

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Eggless Brownies

16.0

½ cup (125 mL) milk

1 teaspoon (5 mL) vinegar, any kind

175 g (¾ cup / 6 oz) unsalted butter, roughly chopped

¾ cup (130 g) brown sugar, packed

½ cup (120 g) caster / superfine sugar or white sugar

1 teaspoon (5 mL) vanilla

½ cup (50 g) unsweetened cocoa powder

1 cup (150 g) plain / all-purpose flour

1 tablespoon (12 g) cornstarch / cornflour

½ teaspoon (2 g) baking powder

½ teaspoon (2 g) salt

½ cup (100 g / 3.5 oz) chocolate chips or nuts, optional

Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard). Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brownie.
In a small jug or bowl, stir together milk and vinegar. Set aside for 5 minutes or until slightly thickened.
Meanwhile, place butter and sugars in a large heat-proof bowl. Microwave for 1 minute. Stir well. Microwave for another 30 seconds or until the butter is melted. Stir well. Microwave for another 30 seconds and give it a good stir — this last burst of heat will help dissolve the sugar and give you crackly tops.
Whisk milk into butter mixture. Whisk in vanilla. It should be smooth and glossy, not oily. Whisk in cocoa powder.
Add flour, cornstarch, baking powder and salt. Whisk until just combined. Fold in chocolate chips or nuts, if using.
Scrape into the prepared tin and bake for 25-30 minutes or until the brownie is set and doesn't wobble when moved gently.

Course🍰Dessert

Diets🥕Vegetarian...

Category🍫Brownies

Cuisine🇺🇸American

Occasions🎉Celebration📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m

Created 45 weeks ago

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