Crinkle top eggless brownies without condensed milk
Crinkle top eggless brownies without condensed milk offer a delightful twist to the classic chocolate treat, providing a rich and fudgy experience without the use of eggs.
Ingredients
1 cup = 240 gram
- 90 gram All purpose flour (3/4 cup)
- 120 gram powdered sugar (1 cup)
- 120 gram dark chocolate
- 25 gram butter (unsalted - 1+3/4 tbsp)
- 100 gram curd/yoghurt (1/2 cup)
- 1 tbsp cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp Vanilla essence
- Pinch of salt
Instructions
- Take a bowl and add yoghurt/curd and Powdered Sugar.
- Whisk them so well.
- Put a lid and keep it aside.
- Take a dark chocolate.
- Roughly chop the chocolate thinly.
- Place a small bowl over the hot water pan (double boiler) and put butter in it.
- Let the butter melt.
- Then add chopped chocolate.
- Mix and let chocolate melt completely. Don't overdo otherwise chocolate will begin to turn dry. However you can do this process (double boiler) in microwave as well.
- Immediately drop the melted butter+ chocolate into the bowl having yoghurt sugar mixture.
- Give a good mix so that everything incorporates so well.
- Put a sieve over the bowl.
- Add all purpose flour, cocoa powder, salt and baking soda.
- Sift them to the bowl.
- Add vanilla essence.
- Mix well. The batter of this brownie will be more thick in comparison to the cake batter.
- Drop the batter to the 6 inches cake tin lined with greased butter paper.
- Bake in pre-heated oven @160°C for 35-40 minutes.
- Check by inserting the toothpick and if it comes out clean it's a sign that brownie is well baked.
- Let it cool down completely.
- Cut and enjoy.