Use this easy-to-follow recipe with visuals and make the best ever eggless dark chocolate brownies made even better with rich peanut butter swirls on top.
If you love chocolates and peanut butter you are going to LOVE these brownies! Fudgy in the centre, these ultra rich brownies will melt in your mouth as soon as you bite into these. The moist chocolate centre is my absolute favorite. 😀 These are the best brownies I’ve ever made and probably tasted! I have no shame in accepting that I will pick these brownies over any cake recipe in my blog..at any point in life. These brownies are simple to make and the pattern on top makes them look super fancy too! They take about 45 minutes to 1 hour depending on your speed but are totally worth the time. Even on a sunday when all you want to do is laze around these brownies will make up for the time lost in the kitchen. There is not one thing that I would wanna change in these, except the quantity – I would double it! 😀
Despite being eggless, these brownies are super moist..The centre is crazy dense and the brownie literally sticks to the top of your mouth as you eat it..It’s so good! 😀 I’ve used condensed milk to add some moisture to the brownies and I’m surprised at what a great job it has done. To get extra fudgy texture I’ve used a combination of white and brown sugar. If you didn’t know already, brown sugar adds moisture to a recipe, totally worth going to the grocery store to get it if you don’t have it at hand. And for that golden goodness on top please use only creamy peanut butter only, nutty won’t work.
- For the Chocolate Brownie
- • All Purpose Flour, 1 cup (128 grams)
- • Baking Powder, 1 teaspoon
- • Cocoa Powder, ⅓ cup
- • Softened Butter, 2 tablespoons
- • Sugar, ⅔ cup (mix of white granulated and dark brown)
- • Condensed Milk, 100 grams
- • Melted Dark Chocolate, 100 grams
- • Milk, ½ cup (or 120 ml)
- • Vanilla Essence, 1 teaspoon
- For the Peanut Butter Swirls
- • Creamy Peanut Butter, ⅓ cup
- • Melted Butter, 1 tablespoon
- • Powdered or Caster Sugar, 2 tablespoons
- • Vanilla Essence, ½ teaspoon
- In a bowl, whisk all ingredients listed under "for the peanut butter" until properly combined, set aside.
- In another bowl, sift together flour, cocoa powder and baking powder. Keep aside to be used later.
- In a third bowl, whisk butter for a few minutes until light in color and fluffy. Add in the sugars and whisk again for a 3-4 minutes. Add in the condensed milk and whisk thoroughly for only a couple of minutes.
- Add in the dry flour mix set aside to the wet mix little by little until everything is evenly combines. DO NOT OVERMIX or your brownie will sink in the centre. Mix until you no longer see dry flour, then add in the milk and incorporate with the batter followed by the melted chocolate and vanilla essence.
- Preheat your oven to 180 degrees Celsius for 10 minutes
- Grease your pan and line the bottom with parchment or butter paper. Pour half of the brownie batter in the tin and smooth the surface with a spatula. Now drop spoonfuls of peanut butter over the brownie and move a knife or wooden stick back and forth on it. Pour the remaining brownie batter over the top and repeat the pattern with the remaining peanut butter.
- (Remember to not overcrowd the peanut butter drops or you will not get a beautiful pattern. Drop a few and the run a skewer lengthwise and then again breadth wise in continuous motions.)
- Bake in the preheated oven for 20-25 minutes in the medium rack at 175 degrees Celsius. The top will be really soft and a skewer will not come come clean because of the melted chocolate, so bake for maximum 25 minutes. If the brownie looks cooked before 20 minutes, by all means take it out. Mine took 25 minutes at 180 degrees celsius but all ovens are different.
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