I’ve experimented with countless variations of brownies over the years, each one bringing its unique twist to the classic dessert. From traditional oven-baked brownies to healthier alternatives and decadent versions packed with rich ingredients, I’ve tried them all. However, this no-oven fudge brownie recipe stands out among them for its sheer convenience and delightful results. Imagine being able to whip up a batch of gooey, chocolatey brownies without needing an oven! Yes, you read that right. This recipe allows you to create perfect brownies using just a cooker. It’s a game-changer for anyone without an oven or those looking for a simple, hassle-free way to enjoy their favorite treat.
These no-oven fudge brownies are an absolute delight for the senses. They boast a rich, deep chocolate flavor that’s sure to satisfy any chocolate lover’s cravings. The texture is wonderfully fudgy, with a perfect balance of moistness and chewiness that makes each bite melt in your mouth. The convenience of making them in a cooker doesn’t compromise their taste or texture one bit.
Whether you enjoy them warm with a scoop of ice cream or let them cool to enjoy their full flavor, these brownies are sure to become a favorite.
WHAT YOU’LL LOVE ABOUT THIS
- MADE IN COOKER
- CHOCOLATEY
- EGGLESS
- EASY TO MAKE
- REFINED SUGAR & FLOUR FREE
INGREDIENTS USED IN NO OVEN FUDGE BROWNIES
BUTTER
Butter is the heart of any good brownie recipe. It adds richness and moisture to the brownies, giving them a tender crumb and a melt-in-your-mouth quality. When melted with chocolate, butter creates a smooth, velvety mixture that forms the base of your brownie batter. The fat in butter also helps to carry the chocolate flavor throughout the brownies, making each bite decadently delicious.
DARK CHOCOLATE
Chocolate is the star ingredient in these fudge brownies. Using high-quality chocolate ensures a deep, intense chocolate flavor. Whether you prefer dark, semi-sweet, or a mix of both, the chocolate you choose will define the taste profile of your brownies. Melting the chocolate with butter not only blends the flavors but also ensures a smooth texture in the final product. The chocolate also helps create that irresistible fudgy consistency that makes these brownies so special.
JAGGERY
Jaggery is a natural sweetener made from concentrated sugarcane juice or palm sap. It adds a unique, complex sweetness to the brownies, with notes of caramel and molasses that you can’t get from regular sugar. Using jaggery not only enhances the flavor but also provides a slight health benefit, as it retains more minerals than refined sugar. This ingredient complements the chocolate beautifully, adding depth to the overall flavor.
MILK
Milk adds moisture to the brownie batter, ensuring that the final product is not too dry. It helps to create a smooth, pourable batter and contributes to the overall tenderness of the brownies. The proteins in milk also interact with the other ingredients to help set the structure of the brownies as they cook. Whether you use whole milk or a dairy alternative, it’s an essential component for achieving the perfect texture.
WHOLE WHEAT FLOUR
Whole wheat flour is a nutritious alternative to all-purpose flour, adding fiber and nutrients to your brownies without sacrificing flavor. It gives the brownies a slightly denser texture, which works well with the fudgy consistency we’re aiming for. The whole wheat flour also adds a subtle nutty flavor that pairs wonderfully with the rich chocolate and caramel notes from the jaggery.
COCOA POWDER
Cocoa powder intensifies the chocolate flavor in these brownies, making them even more indulgent. It also adds a bit of structure to the batter, helping to achieve that perfect balance between fudgy and cakey. Using unsweetened cocoa powder ensures that the brownies aren’t overly sweet, allowing the natural bitterness of the cocoa to shine through and complement the sweetness from the jaggery and chocolate.
EQUIPMENT USED FOR MAKING NO OVEN FUDGE BROWNIES
The kind of equipment you use when you’re baking makes a huge difference to the end result! I would recommend you to use good quality mixing bowls and other equipment so that your no oven fudge brownies come out delicious!
I have used stahl cooker to bake my brownies
Measuring Cups and Measuring Spoons are the first thing that anybody needs. The right quantities will help in the desired outcome so these two things are a must. You will need mixing bowls as well to melt the chocolate as well.
I have used 6 inch square pan to bake my brownies
OTHER BROWNIE RECIPES ON THE BLOG
TIPS TO MAKE NO OVEN FUDGE BROWNIES
- A heavy-bottomed cooker helps distribute heat more evenly, preventing the brownies from burning at the bottom. Ensure that the cooker is preheated properly before placing the batter inside.
- Line your brownie pan with parchment paper or grease it well with butter. This makes it easier to remove the brownies once they are done, ensuring they come out clean and intact.
- Keep the heat on low to medium. Too high heat can cause the brownies to burn on the outside while remaining undercooked on the inside. Slow and steady is the key to achieving the perfect texture.
- Place a metal stand inside the cooker before putting the brownie pan on it. This helps to create an air gap, ensuring even heat distribution around the pan.
- Allow the brownies to cool completely in the pan before cutting. This helps them set properly and makes slicing easier.
- Feel free to add nuts, chocolate chips, or dried fruits to the batter for extra texture and flavor. Just fold them in gently before transferring the batter to the pan.
HOW TO BAKE IT IN THE OVEN
- Preheat oven at 180 degrees for 5-7 minutes
- Grease a 6-inch square pan with oil and line it with parchment paper.
- Pour the batter into the prepared pan.
- Bake at 180 degrees for 25-30mins.
- ½ cup (55g) butter
- ¼ cup (45g) dark chocolate
- 6 tbsp jaggery
- ¾ cup milk, warm
- ½ cup wholewheat flour
- 6 tbsp cocoa powder
- ⅓ cup milk chocolate chunks
- Chocolate chips, for top
- Spread a layer of salt at the bottom of a cooker and set it in medium low heat. Place a hollow stand in the middle and cover the cooker with a lid. Let it preheat for 10 mins.
- Grease a 6 inch square pan with butter or oil and line it with parchment paper leaving handles on two ends for easy lifting after baking.
- Add butter and chocolate in a bowl and melt it in a microwave at 30 seconds intervals till completely melted.
- Add jaggery powder and milk to the above mixture and mix well.
- Dump in the flour and cocoa powder into this mixture and form a smooth lump-free batter.
- Fold in the chocolate chunks evenly into the batter and transfer the batter into the greased pan. Sprinkle some more chocolate chips on top of the batter.
- Carefully place the brownie pan inside the cooker and bake for 25-30 mins.
- Let the brownies come at room temperature before demoulding and slicing. You can also refrigerate the brownies for 30 mins for sharper edges.
If you like my no oven fudge brownies recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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