Eggless Chocolate Brownie


  • Dark Compound Chocolate – 140g (You can give your brownie very interesting twist by adding flavored dark chocolate, such as Lindt Excellence Intense Orange Dark Chocolate Bar)
  • Salted Butter – 60g (1/4 cup) / if using unsalted butter, add 1/4 tsp salt
  • Condensed Milk – 80g (1/4 cup)
  • Milk – 125ml (1/2 cup)
  • Powdered Sugar – 65g (1/2 cup)
  • Maida / Plain Flour – 95g (3/4 cup)
  • Cocoa Powder – 28g (4 tbsp)
  • Baking Soda (and not Baking Powder!) – slightly less than 1/4 tsp
  • Walnuts to garnish – about 1/4 cup


  1. Cut the dark chocolate into small pieces /flakes and put into metal bowl
  2. Add the salted butter
  3. Over a pot of boiling water, place the bowl (make sure the base is not touching the boiling water)
  4. Stir while the chocolate and butter melt into a smooth paste
  5. Place the metal bowl aside to let the mixture cool
  6. Preheat oven to 180 C (about 360 F). Turn on Convection Fan
  7. Prepare baking tin by lining with parchment paper – cut off all paper going above the sides of the tin. (Using butter or oil to grease the baking tin affects the flavor of the brownies so parchment paper is recommended)
  8. To the cooled chocolate and butter mix, add room temperature condensed milk (if it is cold, it will cause the chocolate-butter mix to solidify) and mix thoroughly
  9. Add the room temperature milk and mix thoroughly
  10. In a sieve held above the metal bowl, add powdered sugar, flour and cocoa powder
  11. Add baking soda – amount will depend on whether you want a cake-like or fudge-like texture in your brownies
  12. Sieve all the dry ingredients into the mix
  13. If additional ingredients like chocolates, nuts, etc are desired, add them over the flour mix – the flour coating prevents them from sinking to the bottom
  14. Stir the mix thoroughly, it will start to thicken
  15. Quickly pour into baking tin and even out the mix – it is OK if the corners are thicker. Center should not be too thick otherwise the brownie will be rounded as it bakes
  16. Garnish with chopped walnuts
  17. Put into pre-heated oven (middle rack) to cook for 30 mins
  18. Once baked, remove from oven and cool for half an hour
  19. Parchment paper will lift out of the baking tin easily
  20. Cut only after it is cooled

Serves: 8-12


Inspiration source:


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