Eggless Crinkle Top Chocolate Brownies is heaven on earth! I have been struggling with a crinkle-top eggless brownie recipe for a long time. Finally did achieve it! My love for brownies can be gauged by the number of brownie recipes on the blog from wine-roasted strawberry brownies, and cucumber brownies, to brownie cookie bars, etc.
Getting the crackle top on eggless brownies is a combination of several factors and no perfect formula. I will share all of them below and if you have more tricks for the same, please do share yours too.
One of the most common reasons for the flaky top is overmixing the batter. Another reason is baking for extra long. Excessive exposure to heat will evaporate the moisture and cause the brownies to dry out and crack on top.
Since the crackling is dependent on the time taken for mixing the batter and the duration of baking, it is possible to have a crinkle or flaky top layer on all types of brownies like a gooey chocolate brownies, fudgy chocolate brownies, vegan brownies, etc.
Many people desire a crinkle top from an eggless brownie recipe but some may look upon it as imperfection. It is a personal choice and accordingly, you can go for it or not.
How to Make the Best Eggless and Gooey Chocolate Brownies Recipe?
This is the best brownie recipe with crackle-top, decadent, and firm to bite into. The beautiful shine added to the appeal. Chocolatey, chewy brownie with the perfection I desire!
Crinkle Top Brownies
Ingredients
- 150 g all purpose flour
- 220 g dark chocolate chopped
- 70 g unsalted butter softened
- 200 g sugar granulated
- ½ tsp vanilla extract
- 100 ml water warm
- 25 ml yogurt homemade curd or buttermilk
- 20 g cornflour
- 7 g cocoa powder unsweetend
- ¼ tsp salt
Instructions
- Start by bringing all the ingredients to room temperature if they were refrigerated. It’s best to keep the refrigerated ingredients on the counter 30 minutes prior to baking.
- Preheat the oven to 350 °F (175 °C) Grease an 8-inch square pan with butter or line it with parchment paper. I used baking spray which also works great.
- In a large bowl, add sugar and warm water and stir till the sugar completely dissolves. Ensure that water is warm to dissolve sugar but not very hot or boiling. Set aside.
- In a medium-sized microwave-safe bowl, add butter and chopped chocolate. Melt them together using 15 seconds spurts. After every spurt, remove the bowl and mix gently to combine.
- Add the melted chocolate mixture to the sugar and water mixture. Combine the two mixtures till smooth.
- Now sift in the dry ingredients – flour, cornflour, cocoa powder, and salt. Whisk to combine all the ingredients. Do not overmix.
- Pour the batter in the prepared pan. Smoothen the top with a spatula or back of a spoon.
- Bake the brownies in the preheated oven at 350 °F for 24 minutes, or till a toothpick inserted into the cake comes out with some almost-baked batter with many moist crumbs still attached to the toothpick.
Notes
- The addition of salt helps bring out the sweetness of the dessert.
- You can replace the water in the recipe with milk or buttermilk.
- Water should not be boiling hot but should be warm to easily dissolve the sugar. If you are replacing water with milk then milk also needs to be warm enough to dissolve sugar.
- Using 15 seconds spurts to melt chocolate and butter together will ensure that they don’t burn and melt adequately.
- Brownie batters should not be overmixed. At every step only do sufficient mixing to combine ingredients, do not overmix.
FAQs for an Eggless Fudgy Chocolate Brownies Recipe
The perfect eggless fudgy brownie recipe uses the right combination of ingredients and techniques to achieve a dense, moist texture without relying on eggs for structure. Here are some tips for creating eggless fudgy brownies:
1. Use a Moisturizing Agent: Since eggs contribute moisture to brownies, you’ll need to replace them with a suitable alternative. Common options include mashed bananas, applesauce, yogurt, or silken tofu. These ingredients help retain moisture and add richness to the brownies.
2. Choose the Right Flour: Opt for a combination of all-purpose flour and cocoa powder to achieve the desired texture and flavor. Cocoa powder adds richness and depth to the chocolate flavor, while all-purpose flour provides structure.
3. Add Fat: Incorporate plenty of fat to create a dense and fudgy texture. Use a combination of melted butter or oil, which helps keep the brownies moist and tender. Ideally, a combination is required and not one type of fat.
4. Use Brown Sugar: Brown sugar adds moisture and chewiness to brownies, resulting in a fudgy texture. Its higher moisture content compared to white sugar contributes to the overall richness of the brownies. Also, brown sugar adds deepness of color and unique flavor.
5. Don’t Overmix: Be careful not to overmix the batter, as this can lead to tough or cakey brownies. Mix the ingredients just until they are combined to avoid developing too much gluten, which can affect the texture. This is one of the most critical aspects.
6. Avoid Overbaking: Bake the brownies just until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached. Overbaking can result in dry and crumbly brownies, so it’s important to monitor them closely while they’re in the oven.
7. Let Them Cool Completely: Allow the brownies to cool completely in the pan before slicing and serving. This allows them to set properly and ensures a fudgy texture throughout. For best results, allow brownies to cool in the pan overnight and then slice them into neat squares the next day.
By following these tips and experimenting with different ingredient combinations, you can create delicious eggless fudgy brownies that are rich, moist, and irresistible!
To achieve that desirable crinkle top on brownies, follow these tips:
1. Use the Right Amount of Sugar: Using a higher ratio of sugar to fat in your brownie recipe can help create that crinkly crust. The sugar forms a thin layer on top of the brownies as they bake, resulting in a crackly appearance.
2. Beat the Eggs (or moisturizing agent) and Sugar Well: Whisking the eggs (or moisturizing agent) and sugar together until pale and fluffy incorporates air into the mixture, which can contribute to the formation of the crinkle top.
3. Don’t Overmix the Batter: Overmixing the batter can lead to the formation of gluten, resulting in a denser texture and potentially inhibiting the crinkle top from forming. Mix the ingredients just until they are combined.
4. Don’t Overbake: Baking the brownies for the right amount of time is crucial. Overbaking can cause the sugar to caramelize too much, resulting in a harder crust instead of a crinkle top. Bake the brownies until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
5. Bake at a High Temperature: Starting the baking process at a higher temperature (around 375°F to 400°F or 190°C to 200°C) for the first few minutes can help set the crust quickly and encourage the formation of the crinkle top. Afterward, reduce the temperature to the recipe’s recommended level to finish baking.
6. Use the Right Pan: Using a metal baking pan can help conduct heat more evenly, promoting the formation of the crinkle top. Avoid using glass or ceramic pans, as they may not produce the same result.
By following these tips and techniques, you can enhance your chances of achieving that coveted crinkle top on your homemade brownies.
