Eggless Fudgy Brownies

 Ingredients
 

    ¾ cup (90g) all-purpose flour
   1 tbsp (10g) cornstarch
   ¼ tsp salt
   7 tbsp (105ml) milk
   1 tsp white vinegar
   ½ cup (114g) unsalted butter
   ½ cup (100g) light brown sugar
   ½ cup (100g) granulated sugar
   ½ cup (42g) cocoa powder
   1 tsp vanilla
   100 g semi-sweet chocolate chips or chunks

For Topping (optional)

    2 tbsp semi-sweet chocolate chips

 

Instructions
 

    Preheat the oven to 350°F (180°C). Grease an 8×8 inch square pan with a nonstick oil spray or butter.
    Then, line it with parchment paper and keep the parchment paper hanging over both sides. Set it aside.
    Whisk flour, cornstarch, and salt together in a medium bowl. Set it aside.
    In a bowl, combine milk and vinegar, stir, and let it rest.
    Melt the butter in a saucepan or microwave and transfer to a large mixing bowl. Add the sugars to melted butter and stir until well combined, for about a minute.
    Now add the milk + vinegar mixture to the butter mixture. Whisk well to incorporate and microwave this mixture for a minute. Remove the bowl from the microwave and whisk well until the sugar is completely dissolved and the mixture is smooth.
    To check, rub a little mixture between your first finger and thumb. If it feels smooth without any grain, the mixture is ready. But if you find some grains, microwave the mixture again and stir well until the sugar is dissolved.
    Add cocoa powder and vanilla, and stir well for a minute or until cocoa powder is fully incorporated.
    Then add the flour mixture and chocolate chips and stir until just combined. Transfer the batter to the prepared baking pan and spread it evenly. Top it with more chocolate chips or chunks if desired.
    Bake the brownies for 32-35 minutes or until a toothpick inserted in the center comes out almost clean.
    Let it cool completely in the pan and remove gently by lifting the edges of the parchment paper. Then, slice the brownies into desired-sized squares.

 

 

Notes

1. Measuring: Use a kitchen scale if you have one to measure the ingredients for the best results.
2. Cocoa Powder: I have used Dutch-processed cocoa powder, providing a deeper chocolatey flavor to the brownies. However, you can use natural cocoa powder if you have only that one.
3. Chocolate Chips: I added semi-sweet chocolate chips to the batter and also topped the batter with them. Instead of semi-sweet chocolate chips, you can use dark chocolate chips or chunks.
4. Baking The Brownies: Do not over-bake the brownies. So, keep an eye on the brownies after 28 minutes of baking. Ensure to check the center using a toothpick to note it is done; the toothpick should come out with some soft crumbs stuck to it.
5. Cooling The Brownies: It is essential to let the brownies completely cool down in the pan. Then, remove carefully by lifting the edges of the parchment paper and then use a sharp knife to cut the brownies.
   

 

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