STRAWBERRY EGGLESS FUDGY BROWNIES
The most fudgy and rich Eggless Brownies loaded with chocolate and enriched with strawberries!This brownie recipe gives you the most decadent fudgy melt in your mouth brownies and they are simply amazing matched with fresh chopped strawberryes and strawberry jam swirls on top!Nobody could say this recipe is made without eggs: you'll enjoy a delicious fudgy regular brownie!The chocolate flavor is intense and it depends on the type of chocolate you use for the batter: I suggest to use a good quality bittersweet chocolate bar (not milk chocolate, but neither a very dark chocolate with more than 70% cocoa).It comes together in few steps, using only one bowl and it doesn't require hand mixer, you need only a whisk.Of course you can skip strawberries or substitute it with chocolate chips or chopped nuts.
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
Store at room temperature for about 4 days.
Store in freezer up to 3 months.