I like brownies that have a soft, fudgy center and a deep chocolate flavor. This eggless version has both, with a rich texture that feels almost like chocolate fudge.
It is a helpful recipe for people who avoid eggs or cannot eat them. You can still make thick, satisfying brownies without changing the texture you expect from a classic batch.
The batter comes together in one bowl and does not need any complicated steps. Melt the butter, mix the wet ingredients, then gently fold in the dry ingredients.
Dark chocolate chips add extra pockets of chocolate throughout the brownies. Let them cool fully before cutting so the center has time to set.
Why You’ll Love It
Deep Chocolate Flavor – Unsweetened cocoa and dark chocolate chips create a rich, satisfying chocolate taste.
Perfectly Fudgy Texture – Sweetened condensed milk and melted butter keep every bite soft, dense, and wonderfully fudgy.
Extra Chocolate Chips – Chocolate chips melt into little pockets of sweetness throughout the brownies.
Beautiful Glossy Batter – The smooth, glossy batter bakes into brownies with an inviting, rich chocolate appearance.
Ingredient List
- 1 can (14 oz) Sweetened Condensed Milk
- 1/2 cup Unsalted Butter
- 1/4 cup Milk
- 1 tsp Vanilla Extract
- 1 cup All-Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 cup Dark Chocolate Chips
Directions
Step 1
Preheat your oven to 350F and generously grease an 8×8 inch baking pan. Line it with parchment paper for easy removal.
Step 2
Melt the unsalted butter in a large microwave safe bowl.
Step 3
Whisk the sweetened condensed milk, milk and vanilla extract into the melted butter until the mixture is completely smooth and glossy.
Step 4
Sift the all-purpose flour, unsweetened cocoa powder and baking powder directly into the wet ingredients. Gently fold the batter together with a rubber spatula until no dry spots remain.
Take your time with this step to avoid overmixing, which can make the brownies tough instead of fudgy.
Step 5
Stir in the dark chocolate chips gently so they are spread throughout the thick batter.
Step 6
Pour the brownie batter into your prepared pan and smooth the top with your spatula.
Step 7
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
Step 8
Allow the brownies to cool completely in the pan before slicing them into neat squares.
Tips
Use the Right Pan Size
An 8×8-inch pan gives these brownies the right thickness for a rich, fudgy center. A larger pan will make the batter too thin, so the brownies can turn dry before the middle is ready.
Line the pan with parchment paper, leaving some paper hanging over two sides. Those extra edges make it much easier to lift out the cooled brownies without breaking them.
Measure Cocoa Powder Carefully
Spoon the cocoa powder into your measuring cup, then level it with a straight edge. Scooping the cup directly into the container packs in too much cocoa powder and can make the brownies dry or bitter.
Sift the cocoa powder with the flour and baking powder. This removes little lumps, so the finished brownies have a smooth chocolate texture in every bite.
Mix Until Just Combined
After adding the sifted dry ingredients, fold the batter gently with a rubber spatula. Stop as soon as you no longer see streaks of flour or cocoa powder.
The batter will be thick, which is completely normal with sweetened condensed milk. Scrape along the bottom and sides of the bowl as you fold so no dry pockets are left behind.
Questions You Might Have
Why does this recipe use sweetened condensed milk?
Sweetened condensed milk adds sweetness, moisture, and a rich texture all at once. It helps these eggless brownies stay soft and fudgy without needing extra sugar.
Use regular sweetened condensed milk from a 14 ounce can, not evaporated milk. Evaporated milk is much thinner and will change the final texture.
Eggless Fudgy & Rich Chocolate Brownies
Ingredients
Equipment
Method
- Preheat your oven to 350F and generously grease an 8x8 inch baking pan. Line it with parchment paper for easy removal.
- Melt the unsalted butter in a large microwave safe bowl.
- Whisk the sweetened condensed milk, milk and vanilla extract into the melted butter until the mixture is completely smooth and glossy.
- Sift the all-purpose flour, unsweetened cocoa powder and baking powder directly into the wet ingredients. Gently fold the batter together with a rubber spatula until no dry spots remain. Take your time with this step to avoid overmixing, which can make the brownies tough instead of fudgy.
- Stir in the dark chocolate chips gently so they are spread throughout the thick batter.
- Pour the brownie batter into your prepared pan and smooth the top with your spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
- Allow the brownies to cool completely in the pan before slicing them into neat squares.