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)


Chocolate Ganache

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

Level: Medium

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.

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!


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