Eggless Brown Butter Brownies
These eggless brown butter brownies are everything you want in a brownie: chocolatey, fudgy and chewy with a rich, nutty flavour from the brown butter. They have that perfect crackly top, a gooey centre and just the right amount of chew making them so so good!
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
You would think these brownies would be difficult to make because they’re so rich and decadent but they’re actually incredibly easy to make and anyone can make them! The batter comes together in just a few minutes: melt – mix – bake. The brown butter adds an incredible depth of flavour, making them taste like something straight out of a bakery (no kidding). Since my recipe is eggless, they’re perfect for literally anyone whose looking for a good brownie recipe that delivers every single time!
Can these brownies be made in the airfryer?
Yes, of course! These brownies bake beautifully in the airfryer and I actually prefer airfrying them because it’s even quicker (by around 10 minutes!). The AirFryer gives them the same rich, fudgy texture with that perfect crinkle top, just like my oven baked brownie. The airfryer ensures even heat distribution so the brownies bake evenly with slightly crisp edges and a soft, chewy, gooey centre. If you love quick and easy baking, your airfryer is definitely the way to go for this recipe cause you’ll have a batch of amazing brownies in no time!
This is a batch I made in my airfryer with walnuts and extra dark chocolate and it was beyond incredible!
My Latest YouTube Video
You like brownies? You're going to love these cookies too!
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
How to make these eggless brownies?
We start by browning our butter. Heat butter in a pan over low heat. Stir continuously as it melts and begins to foam. After about 3-4 minutes, the colour turns golden brown and the butter starts smelling nutty and caramely. Turn off the heat. Keep an eye throughout this process and be careful not to overcook since brown butter can get burnt very quickly.
While the butter is still hot, add chopped dark chocolate (I used compound) directly into the brown butter. Whisk until the chocolate is completely melted and smooth. The heat from the butter is enough to melt the chocolate so there’s no need to put it back on the stove.
Pour the warm chocolate butter mixture into a bowl of powdered brown sugar, powdered white sugar and unsweetened cocoa powder. Beat with a hand mixer a few minutes till the mixture looks smooth and glossy. This helps dissolve the sugars and creates a crackly top when baked. Add in the condensed milk, milk and vanilla and whisk for another 1-2 minutes to incorporate air into the batter. The mixture will look thicker and glossier at this stage which is exactly what you want for chewy brownies!
Sift in the all purpose flour, cornstarch, instant coffee powder and baking soda. Gently fold the dry ingredients into the batter until just combined. Do not overmix—mix only until no dry spots remain since overmixing can make the brownies dense instead of fudgy. At this stage, feel free to mix in more dark chocolate chunks or walnuts for added texture, just like I did in my airfried batch of brownies!
Grease a 6″ baking tin with butter, line with parchment paper and scoop in the batter. We spread it evenly using a spatula and top with dark chocolate chips.
Bake the Brownies!
• Oven: Preheat your oven at 180°C for atleast 10 minutes. Bake the brownies for 25-30 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs (not wet batter).
• Airfryer: Preaheat your airfryer for 5-10 min. Bake at 170°C for the first 10 minutes and then reduce to 165°C and bake for another 5-10 minutes. Since airfryers can vary, you can check by poking a toothpick in the centre just like you would for an oven baked version.
Once baked, let the brownies cool completely before slicing. Finish with a sprinkle of flaky salt and slice them into 9 small pieces and I just know you’re going to love these so much!
Notes
- Pour the butter-chocolate mixture into the sugars and cocoa powder while it’s still hot. This helps dissolve the sugars properly: creating a smooth, glossy batter that gives the brownies a beautiful crisp crinkle top. The heat also blooms the cocoa powder, intensifying the chocolate flavour.
- Cooling the brownies completely is important because they continue to set as they cool. Cutting them too soon might make them fall apart.
- Use a metal baking tin for best results. Steel, carbon steel or aluminium baking tins conduct heat more evenly, ensuring that the brownies bake properly without the centre sinking in. I’ve baked brownies in different materials like ceramic and glass and metal has consistently given me the best results. Ceramic and glass take longer to heat up and can cause uneven baking, often leading to brownies that are overcooked on the edges while still underbaked and sunken in the centre.
- Do not overmix the batter. Overmixing can make the brownies more cakey or dense instead of fudgy. Fold the dry ingredients in gently until just combined.
- Make sure that the condensed milk and milk are be at room temperature and not cold so they mix smoothly into the batter.
Eggless Brown Butter Brownies
These eggless brown butter brownies are everything you want in a brownie: chocolatey, fudgy and chewy with a rich, nutty flavour from the brown butter. They have that perfect crackly top, a gooey centre and just the right amount of chew making them so so good!
servings
9
prep time
10 min
cook time
oven: 25-30 min
airfryer: 15-20 min
Ingredients
- 1/3 cup butter
- 1/4 cup dark chocolate (I used compound dark chocolate)
- 1/4 cup brown sugar, powdered
- 1/4 cup + 2 tbsp white sugar, powdered
- 1/4 cup unsweetened cocoa powder
- 1/4 cup condensed milk
- 2 tbsp milk
- 1/2 tsp vanilla essence
- 1/3 cup + 2 tbsp all purpose flour
- 1/2 tbsp cornstarch
- 1/4 tsp instant coffee
- 1/16 tsp baking soda
- 1/4 cup chopped walnuts, optional
- dark chocolate chips, for topping
Top
Equipment
Instructions:
- Brown the butter: In a pan over low heat, melt the butter and stir frequently for 3-4 minutes until it turns golden brown and starts smelling caramely and nutty. Turn off the heat immediately to prevent burning.
- Melt the chocolate: Add the dark chocolate to the hot butter and whisk until fully melted and smooth.
- Mix with sugars and cocoa powder: In a bowl, combine powdered brown sugar, powdered white sugar and cocoa powder. Pour in the chocolate-butter mixture into it while it is still warm. Beat with an electric handmixer for a few minutes till the sugar dissolves and the mixture is smooth.
- Add condensed milk, milk and vanilla extract. Whisk for 1-2 minutes to incorporate air into the batter. It should look glossy and slightly thick.
- Add dry ingredients: Sift in all purpose flour, cornstarch, instant coffee and baking soda. Fold gently using a spatula until just combined. Do not overmix. Optional but recommended: fold in chopped walnuts.
- Transfer the batter to a greased, parchment lined baking tin and smooth the top. Top with dark chocolate chips.
- Bake in a preheated oven at 180°C for 25-30 minutes or Airfry: 170°C for the first 10 minutes, then reduce the temperature to 165°C and airfry for another 5-10 minutes or until a toothpick inserted in the centre comes out with a few moist crumbs.
- Cool & finish: Let the brownies cool completely before slicing. Sprinkle with flaky salt and enjoy!
Recipe Video
Leave a Comment
R.
Hey,
Can you give the recipe in grams so that the result is consistent?
It didn’t turn out good at all had to throw everything away. Put it in the air fryer with the instructions everything became watery and not good. I had lots of expectations but all went down. Take it from me, I would not recommend trying this waste of ingredients
These brownies are absolutely delicious! Perfectly fudgy, rich in chocolate, and so satisfying.
Response from shivangi kooks
Yayy thanks for trying them out! 🍫
i really wanted to try out this recipe and i finally got an airfryer but the mould isn’t fitting in the air fryer basket :(((
I got the philips HD9252/90, which is slightly bigger than the one you’ve used but the 6-inch baking tray isn’t fitting in
Could you help me out with details of your air fryer and baking tray :((
hey i tried making it firstly the recipe was awesome but i have a few questions i baked it at 160 degrees for first 13 minutes and then 7 minutes it was tasty but chewy and crispy at the edges so why did it happen it wasn’t soft and fudgy.
love all your recipes!!
Can I use more white sugar instead of the brown sugar?
They were the best brownies I’ve ever had!!!…..chewy…fudgy….chocolaty!….luv u gurl
Response from shivangi kooks
aah thanks for your review, glad you loved themm <37
I tried these brownies today and they were extremely delicious! They smelled so chocolatey and tasted the same, literally loved them! Definitely gonna make these again 😉
Response from shivangi kooks
Yayyy so happy you loved them just as much as I do 🍓🧸🍫
OMG! So happy to see that you have a website now, Shivangi!!!
Yay! Best of luck on your journey. All the love alwayssss
Response from shivangi kooks
Yay thank you so much for your love and support aah 🥹💜
