Eggless Brownies


  • 175g soft butter
  • 60g sugar
  • 397g condensed milk
  • 280g cake flour
  • 10ml baking powder
  • 5ml bicarbonate of soda
  • 190ml cold water
  • 5ml vanilla essence
  • 240g Lindt dark chocolate, melted
  • 65ml pecan halves
  • Whipped cream, to serve


Here’s How

  1. Grease and line a 25cm or 10 inch square tin.
  2. Sift the flour, baking powder and bicarbonate of soda.
  3. Cream the butter and gradually add the sugar.
  4. When the mixture is light and fluffy, add the condensed milk and beat well.
  5. Add the sifted dry ingredients and continue beating.
  6. Pour the water and vanilla essence into the batter and mix until well combined.
  7. Fold the melted chocolate into the batter, lifting the mixture from the bottom of the mixing bowl.
  8. Turn the batter into the tin and top with pecan halves.
  9. Gently press the nuts into the batter bake at 180 degrees celsius for 40 minutes.
  10. Turn out onto a wire rack and place on a chopping board.
  11. Slice the brownies into squares and serve with whipped cream.