![Eggless brownies](https://www.how-tasty.com/wp-content/uploads/2020/10/COPERTINA-INSTA-min-300x300.jpg)
EGGLESS BROWNIES
Ingredients
- 100 g (3,5 oz) dark/bittersweet chocolate 50% cocoa
- 110 g (1/2 cup) unsalted butter
- 120 g (1/2 cup) caster sugar or granulated white sugar
- 70 g (1/3 cup) dark brown Muscovado sugar or granulated white sugar
- 1 tsp vanilla paste or extract
- 1/2 tsp instant coffee powder
- 110 g (1/2 cup) cream cheese, room temperature or unsweetened plain yogurt or Greek yogurt
- 90 g (3/4 cup) all purpose flour
- 25 g (1/4 cup) unsweetened cocoa powder
- 1/2 tsp salt
- 4 g 1 tsp baking powder
- 100 g (3,5 oz) dark/bittersweet chocolate chopped in large chunks
Instructions
- Chop 100 g of dark chocolate.
- In a heatproof large bowl, put chopped chocolate, butter and place over bain marie to slightly melt. You can also use a microwave.
- Add dark brown sugar, caster sugar, salt, coffee powder and mix until combined.
- Add cream cheese, vanilla paste and mix just until combined.
- Add sifted flour, cocoa powder and baking powder and gently fold with a spatula until well combined.
- Incorporate 70 g of chopped dark chocolate.
- Transfer the batter into a 20x20cm-8x8inch baking pan lined with parchment paper.
- Place 30 g of chopped dark chocolate on top.
- Bake in a preheated fan oven at 180°C-350°F for 30 minutes. If you don't have a fan oven, you will maybe bake the brownies for about 5-10 minutes more.
- Slightly cool down in the pan for about 10 minutes.
- Transfer the brownie, using the parchment paper, on a wire rack and slightly cool down before slice it.
- Cut in 9 pieces.
Video
Notes
Hello, I am Valentina! Welcome to How Tasty!
I am an Italian girl in love with baking and cooking. I’ve been raised in a cooking family, baking since I was a little girl and learning from my mom and my professional chef grandma.
I created the Youtube channel How Tasty in 2017 to share with you my passion.
You don’t need to be a professional cook to follow all my recipes thanks to the video tutorials and the tips & hints you can find here.
Let’s cook!
Don’t lose any recipe!
Tips:
![eggless brownies](https://www.how-tasty.com/wp-content/uploads/2020/10/BLOG-1-min-1024x576.jpg)
My eggless brownies recipe features dark chocolate but you can add more magic touches like white chocolate, chopped pecan nuts and many more! It’s up to you!
![eggless brownies](https://www.how-tasty.com/wp-content/uploads/2020/10/BLOG-2-min-1024x576.jpg)
You can use a hot knife to have a perfect sharp cut. You can keep it in hot water or directly on the stove top to heat it up. Remember to clean it before any new cut.
![eggless brownies](https://www.how-tasty.com/wp-content/uploads/2020/10/BLOG-3-min-1-1024x576.jpg)
You can substitute the Muscovado dark sugar with normal white caster sugar but the brownies texture will be less chewy.
Brownies are perfecly baked when the top looks a bit dry, but the center (that you can check with a toothpick) is humid and not completely dry. A toothpick comes out humid with moist crumbs; if it comes out perfeclty clean, maybe you overbake your brownies!
![eggless brownies](https://www.how-tasty.com/wp-content/uploads/2020/10/BLOG-4-min-1024x576.jpg)
These eggless brownies are awesome served warm with some ice cream on top. The hot and cold contrast will be just perfect.