Description
These Classic Fudgy Eggless Brownies are a nostalgic, chocolatey treat perfect for cozy fall baking. With a rich cocoa base and chewy center, they’re ideal for those baking with limited ingredients or avoiding eggs.
Ingredients
- 1 1/2 cups + 1 tbsp all-purpose flour
- 3 tbsp unsweetened cocoa powder
- 1/2 cup fine sugar (caster or blended granulated)
- 1 can (14 oz) sweetened condensed milk
- 5 tbsp neutral oil (sunflower or canola)
- 1/4 cup + 1 tbsp milk (plant-based or regular)
- 1 cup + 2 tbsp chocolate chunks or chips, divided
Instructions
- Preheat oven to 350°F (180°C). Line an 8×8-inch pan with parchment paper.
- In a large bowl, sift together flour, cocoa powder, and sugar. Mix well.
- Melt 1 cup chocolate in microwave-safe bowl in 20-second bursts, stirring in between.
- Whisk in condensed milk, milk, and oil until smooth.
- Combine wet ingredients with dry mixture until just mixed. Fold in remaining 2 tbsp chocolate chunks.
- Pour batter into prepared pan. Smooth the top.
- Bake 30–35 minutes or until a toothpick comes out with moist crumbs.
- Cool in pan on a wire rack for 2 hours before slicing.
Notes
Avoid overmixing the batter to keep texture chewy. Use quality chocolate with cocoa butter for the best fudgy result. Cool completely before cutting for clean slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American