STRAWBERRY EGGLESS FUDGY BROWNIES
Ingredients
- 100 g (about 6) fresh strawberries
- 140 g (5 oz) bittersweet chocolate, chopped. Use a good quality dark bittersweet chocolate, not too dark or bitter in flavor
- 70 g (1/3 cup) unsalted butter
- 300 g (10,5 oz) sweetened condensed milk If you don't want to use it, just follow my Eggless Brownie Recipe Without Condensed Milk (link below).
- 30 g (2 tbsp) hot water
- 90 g (3/4 cup) all purpose flour
- 1/4+1/8 tsp baking powder
- 30 g (1/4 cup) unsweetened cocoa powder
- 1/4 tsp salt
- 40 g (2 tbsp) strawberry jam
Instructions
- Chop about 100 g of fresh strawberries in small-medium chunks and place them between two paper towel sheets to absorb water excess. Set aside.
- In a large bowl place the chopped chocolate, butter and melt completely over a bain marie or in microwave until all the chocolate pieces are completely melted.
- Incorporate sweetened condensed milk and hot water.
- Sift in flour, baking powder, cocoa powder, salt and mix with a whisk until combined: do not overmix the batter!
- Fold in the chopped and dried strawberries.
- Place the batter into a lined 20cm-8inch square cake pan.
- Spoon into tsp the strawberry jam on top of the batter and use a toothpick to create swirls.
- Bake in preheated oven (fan on, upper+lower heat) at 180°C-350°F for 30 minutes. Do not overbake: it's ready when a toothpick comes out a bit dirty with some moist crumbs.
- Slightly cool down in the pan before unmold it.
- Unmold and cool down on a wire rack for at least 40 minutes (better 1 hour) before slice them into large 9 or small 16 squares.
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!
Tips:
If you always want to get the BEST brownies, you should use high quality chocolate!
I suggest to use a very good quality bittersweet chocolate bar (not too bitter or too dark). I’ve used the Lindt classic dark chocolate, but you can use a quality chocolate brand you can find in your Country.
Do Not overmix brownie batter, mostly when you add flour!
The last tip for perfect fudgy brownies that melt in your mouth is to NOT OVERBAKE them!
They are ready when a toothpick comes out with some crumbs: be careful that the toochpick should not be too dry or perfectly clean.
And remember to cool down completely before slice them because they are fragile when still hot.
LET'S TRY THESE RECIPES!:
If you want an EGGLESS BROWNIE RECIPE WITHOUT CONDENSED MILK just try my recipe by clicking on the picture above!
Cheesecake and Brownies is a match made in heaven! Let’s try my EGGLESS CHEEESECAKE BROWNIE RECIPE by clicking on the picture above, you won’t regret it!
For regular STRAWBERRY BROWNIES WITH EGGS, let’s try my super fugy recipe by clicking on the picture above!
