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This fudgy brownie recipe is PERFECT with a cold glass of milk! I adapted this recipe from Serious Eats to make it eggless and added swirls of gooey burnt caramel and crunchy walnuts to it. The bittersweet caramel swirled into dark chocolate brownies with a hint of salt is honestly one of the greatest flavor combinations in life! I used Aquafaba, aka chickpea water (the liquid in canned chickpeas), instead of eggs in this recipe. Most eggless brownies tend to be cake-y but aquafaba is the key to getting a fudgy texture. If you don’t have aquafaba and don’t mind eggs just use 3 whole eggs.
Making your own caramel is probably one of hte easiest things to do. This recipe makes 1/2 a cup of burnt caramel but you won’t need all of it. Save the rest to snack with apples or on top of ice cream! Make sure your caramel is completely cooled before piping it onto the brownies, otherwise it’ll make a mess and create a liquidy puddle in the middle of the brownies.
Here are some other quick tips so that you don’t mess these up:
- Make sure the aquafaba mixture is thick and meringue-like. If it doesn’t hit this consistency you’ll get a very wet brownie without hte crackly top.
- Sift the cocoa powder and all-purpose flour to avoid any large chunks of flour in the batter.
- Don’t overmix the batter! You’ll end up with a very chewy brownie.
- Let the brownies rest before cutting into them! They will set as they cool.
If you make these brownies be sure to tag me on social media @milkandcardamom! Happy baking!
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Burnt Caramel Fudgy Brownies (Eggless)
- Total Time: 45 minutes
- Yield: 9 1x
- Diet: Vegetarian
Description
A fudgy, eggless brownie recipe perfect with a cold glass of milk. Makes 9 large brownies.
Ingredients
BURNT CARAMEL
- 1/2 cup (100 g) sugar
- 3 tbsp unsalted butter, room temperature
- 1/4 cup heavy cream
- 1/2 tsp salt
FUDGY BROWNIES
- 10 tbsp (143 g) unsalted butter
- 1/2 cup (93 g)finely chopped dark chocolate, about 72%
- 1 1/4 cup (246 g) granulated sugar
- 2 tbsp (30 g) brown sugar
- 1/2 tsp salt
- 3/4 cup plus 1 tbsp (100 g) aquafaba**
- 1/2 tsp vanilla extract
- 1 1/4 cup (156 g) all purpose flour
- 1 cup minus 1 tbsp (73 g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 cup (53 g) chopped walnuts
- flaky salt
Instructions
Burnt Caramel
- Add sugar to the bottom of a heavy-bottom saucepan over medium-high heat. Once the edges of the sugar start to melt, gently stir the sugar until all the sugar has melted. Once the caramel is a deep amber color, add butter and stir until melted. Then drizzle in heavy cream slowly and mix well. Stir in salt and pour into a jar and cool completely.
Fudgy Brownies
- Add unsalted butter to a saucepan over medium heat and melt. Stir until the butter starts to foam up and you see little brown specks. Take off the heat and stir in chocolate until melted. Set aside.
- Into a bowl of a stand mixer, add granulated sugar, brown sugar, salt, aquafaba, and vanilla extract. Whisk on high until you have a thick glossy mixture, about 8 minutes.
- Slowly pour in the chocolate-butter mixture and mix until well combined.
- In a separate mixing bowl, whisk together baking soda, all-purpose flour, and unsweetened cocoa powder.
- Pour the dry ingredients into the mixing bowl and whisk until just incorporated. Fold in chopped walnuts and fold until all the batter is well combined.
- Spoon the batter into a greased and parchment paper-lined 8×8-inch pan. Spread into an even layer.
- Spoon cooled caramel into a sandwich bag and snip off a small corner. Pipe lines across the brownies. Gently drag a knife through the caramel to swirl it. Sprinkle with flaky salt.
- Bake at 350°F for 30 minutes. Cool for 20 minutes before removing from the pan and cutting.
Notes
You can use 3 eggs instead of aquafaba as well, however, if you use eggs omit baking soda and use 1/2 cup of all-purpose flour and 3/4 cup of cocoa powder. Adapted from Serious Eats
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: American
