Weekend baking time! My niece like me has a sweet tooth but unfortunately she can’t have many of the desserts as they contain egg. She is allergic to egg and most of the recipes that I know need egg for binding. After many experiments and pairings, I came up with this easy recipe that I am sharing with you all today. Do give it a try and let me know if your attempt was successful.
Eggless Peanut Butter Brownies
(makes 8 pieces)
1 cup all purpose flour
1 packet chopped reese’s peanut butter cup chocolate
3/4 tin condensed milk
3 tsp milk
1tsp baking powder
1/2 tsp baking soda
3 tbsp Chunky peanut butter
2 tsp butter
1/2 cup unsweetened dark chocolate chips
Parchment paper for lining
Preheat oven at 325 degrees
In a pan, heat condensed milk on low heat, add peanut butter and milk. Mix well and set aside.
In a bowl sieve all the dry ingredients together and mix well. Create a well in between and slowly incorporate the wet mix that we made earlier. Keep mixing till a smooth batter is formed. Add chopped reese’s cup chocolate to the batter and give it a final mix.
Line the baking pan with butter and parchment paper. Allow the paper to be two inches above the tin so that its easier to removed the baked brownie.
Add the batter to the lined pan and bake for 35 minutes. Keep poking toothpick to check if the brownie is cooked thoroughly.
Once baked, remove from oven and leave it to cool for 15 minutes. Cut into desired shapes.
For chocolate drizzle, take a microwave bowl, add unsweetened chocolate chips and 1 tsp butter. Microwave it for exactly 30secs on med. high heat. Mix the melted chocolate well. Quickly take the cooled brownie pieces and drizzle with melted chocolate and sprinkle some brown sugar for a bit of added sweetness.
Have it hot with ice cream, have it cold with coffee. ❤
These will last upto 5 days in a airtight container.