Baking · serves 2

Eggless Brownies

Curd and condensed milk instead of eggs. Just as dense.

45 min Some work Vegetarian

Ingredients

  • 150g dark chocolate
  • 100g butter
  • 1 cup condensed milk
  • 1/2 cup curd
  • 1 cup maida
  • 1/3 cup cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp soda
  • 1/2 cup sugar
  • 1 tsp vanilla

Method

  1. Melt the chocolate and butter together gently.
  2. Whisk in condensed milk, curd, sugar and vanilla.
  3. Sift the flour, cocoa, baking powder and soda over the top and fold until just combined.
  4. Into a lined tin. Tap it on the counter to knock out big air pockets.
  5. 180°C for 25-28 minutes. Same test: wobbly centre, wet crumbs on the skewer.
  6. Cool completely, then chill an hour before cutting for clean edges.

Questions people ask about Eggless Brownies

How long does Eggless Brownies take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chocolate in Eggless Brownies?

Use cocoa powder plus butter, roughly 3 tbsp cocoa and 1 tbsp butter per 30g chocolate.

Can I make Eggless Brownies ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Eggless Brownies vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Eggless Brownies?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Eggless Brownies?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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