Small Batch Brownies (No Eggs, Super Fudgy)
These eggless brownies are rich, gooey, and deeply chocolatey, perfect for a quick treat without leftovers.
Servings: 2 servings
Calories: 200kcal
Ingredients
Wet Ingredients
- 4 tablespoons Butter, melted Melt and let cool slightly.
- 2 tablespoons Neutral oil (canola or vegetable) Keeps brownies fudgy.
- 1/2 cup Granulated sugar For sweetness and a shiny top.
- 2 tablespoons Brown sugar Adds moisture; optional.
- 1/4 cup Milk or dairy-free milk To bring the batter together.
- 1 teaspoon Vanilla extract Enhances flavor.
Dry Ingredients
- 1/2 cup All-purpose flour Provides structure.
- 1/3 cup Cocoa powder Deep chocolate flavor.
- 1 pinch Salt Balances sweetness.
- 1/4 cup Chocolate chips or chopped chocolate Optional; adds melty pockets.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Line an 8 by 4 inch loaf pan or a 6 inch square pan with parchment paper and lightly grease it.
- In a small bowl or saucepan, melt the butter until just liquid and let cool slightly.
Mixing
- In a medium bowl, whisk together the melted butter, neutral oil, granulated sugar, and brown sugar until glossy and thick.
- Add the vanilla extract and milk, whisking again until smooth.
- Sift in the flour, cocoa powder, and salt, stirring with a spatula until a thick and slightly sticky batter forms.
Baking
- If using, fold in the chocolate chips or chunks gently.
- Spread the batter evenly in the prepared pan.
- Bake for 18-25 minutes, until the edges are set and the center is slightly soft. Check with a toothpick; it should come out with moist crumbs.
Cooling
- Let the brownies cool in the pan for at least 20-30 minutes before lifting them out and cutting into squares.
Notes
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For freezing, wrap individual squares and store in a freezer bag for up to 2 months.