Egg Free Brownies
500g (2 cups) dark chocolate
170g (6oz) unsalted butter
200ml (2/3 cup) cup buttermilk
200ml (2/3 cup) whole milk
400g (2 cups) plain flour
2 tbsp cocoa powder
2 tbsp cornflour (cornstarch)
¼ tsp baking powder
¼ tsp bicarbonate soda
150g (3/4 cups) white sugar
2 tsp vanilla paste/extract
150g (1 cup) walnuts, chopped (optional)
300g (1 ½ cups) dark chocolate
100ml (½ cup) thickened/whipping cream
White Chocolate Ganache
100g (½ cup) white chocolate
50ml (¼ cup) cream
Makes 16 brownie cubes!
Recipe can be halved to make shorter brownies
Pre-heat your oven to 180˚C/350˚F. Spray a 9 x9 inch (3 inches deep) with cooking oil and line the bottom and sides with baking paper, allowing some of the baking paper to hang over the sides. This will make taking the brownies out of the pan super easy
Add chocolate, butter, buttermilk, sugar, cream and cocoa powder into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth.
Add the flour, baking powder, bicarb soda and corn starch and mix until well combined.
Add the dark chocolate chips and walnuts. Use a spatula to fold in.
Pour into the pan. Use a spatula to smoothen out. Bake for 45 minutes. If your oven tends to be on the hot side, check after 40. Once baked, allow to cool in the pan completely.
Making the chocolate and white chocolate ganache is really easy and they’re both made the same way.
Let’s make the dark chocolate first. Add the dark chocolate and cream to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth. You’re going to repeat the same process for the white chocolate ganache.
Pour the dark chocolate ganache over cooled brownies. Use a small offset spatula to spread it around evenly.
Add the white chocolate ganache to a piping bag or squeeze bottle and squeeze out lines on top of the chocolate ganache. Then use a toothpick or the back of a small spoon to drag it in the opposite direct of the lines to create a cool decorative effect.
Allow to set completely in the fridge for 3 hours or overnight. Use a large knife to cut up into cubes.
Brownies can be stores in an airtight container in the fridge for up to three days.