Eggless No Bake Biscuit Brownie Recipe, Step by Step

November 1, 2022 141 Comments

Jump to Recipe

Eggless no bake biscuit brownie – a simple dessert recipe with Marie biscuits and condensed milk with added chocolate and chopped nuts. The mixture is pressed into trays and left to set in the refrigerator to get these brownie squares without any baking.

I love biscuit based sweets and desserts. That must be one reason why I love Twix bars! I love biscuit puddings and make the Marie biscuit chocolate logs pretty often to satisfy my biscuit dessert cravings.

This biscuit brownieis yet another wonderful addition to my list of quick and easy dessert recipes with biscuits as a base. It’s eggless and no-bake which definitely adds to the charm.

I often get asked for quick and easy bars and desserts that can be made without an oven or in the microwave. Since I enjoy baking, I hardly ever go actively looking for such recipes but when my cousin posted this in her blog couple of weeks back, I knew I had to try it as soon as possible.

I got Marie Biscuits during my next trip to the supermarket and made it that same weekend.

This recipe is perfect for you if you are looking for:

A Marie biscuit dessert with condensed milk
A brownierecipewithout an oven
An eggless brownie recipe with biscuits
Recipes for chocolate-lovers

I don’t think I need to give you more reasons, do I?

Also check out: 5 Min Chocolate Mug Cake | Marie Biscuit Chocolate Logs | Twix Bar Brownies| Eggless Brownies

Ingredients

20-25 Marie biscuits
3 tbsp unsweetened cocoa powder
1/4 cup roasted nut of choice I used hazelnuts
2 tsp sugar
1/2 of a 400gm tin condensed milk I used low fat Milkmaid

Instructions

Break the biscuits into fours and powder coarsely
Add the cocoa powder to this and mix well.
Add the sugar to this mixture and mix again.
Dry-roast any nut of choice and let it cool.
Chop the nuts coarsely and add to the above and mix well.
Add half a tin of condensed milk to this mixture.
Mix well with a sturdy spoon.
Line a plate, pie dish, or baking tray with butter paper (or just grease with some butter) and transfer the mixture to it.
Press firmly with wet fingertips until the mixture is firm
Cut into squares and serve.
Store any remaining brownies in the refrigerator in an airtight container and consume within 3 days

Step by Step Instructions for Eggless No Bake Biscuit Brownie Recipe:

1. Break the biscuits into fours and powder coarsely. I left small bits of biscuits in this mixture to give the brownies some extra texture.

2. Add the cocoa powder to this and mix well.

3. Add the sugar next andmix again. If you prefer mildly sweet brownies, you can omit this step but I found the sweetness level perfect with 2 tsp sugar.

4. Dry-roast any nut of choice and let it cool. I had some roasted hazelnuts handy so used that. Roughly 1/4 cup should do.

5. Chop it up coarsely and add to the mixture. Mix well.

6. Add half a tin of condensed milk to this mixture. Feel free to lick up the remaining condensed milk sticking to the tin!

7. Mix well with a sturdy spoon. I would advice against using a whisk at this stage because the mixture will be very thick and would refuse to cooperate with a weak whisk or spatula. Use a steel or wooden spoon or ladle. Show it who is boss! Mix well until all the powdery bits are combined with the wet ingredients.

8. Line a plate, pie dish, or baking tray with butter paper (or just grease with some butter) and transfer the mixture to it. Press firmly with wet fingertips until the mixture is uniformly spread.

The colour of the biscuit brownies in the variouspictures all look different because of the difference in lighting. Bear with me. Whatever colour the brownies are, they will be delicious, I promise.

9. Refrigerate for minimum4 hours or overnight if possible. This picture was taken after 2 hours of refrigeration because I was impatient. If you are like me, you will get more fudge-ybrownies that won’t hold its shape when you cut it.

If you refrigerate longer, then they can be cut into perfect squares and taste delicious. This was taken the day after I made them.

So, what’s your favourite biscuit-based dessert recipe?

For eggless no bake biscuit brownie recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc, please use the Google translate button in the sidebar.

Eggless No Bake Biscuit Brownie Recipe, Step by Step - Edible Garden (2024)

FAQs

How do you keep brownies from getting hard on the edges? ›

How do you keep brownies from getting hard on the edges? The best way to soften the hard edges is to cover the brownies with foil while they are still warm. The moisture created by a tight cover will keep the edges soft.

Find Out More ›

How many brownies can you get out of a 9x13 pan? ›

This homemade brownie recipe is great for every day celebrating to enjoying life's special moments that call for chocolate deliciousness. This recipe is perfect 9×13 to give you 12 large or 24 smaller brownies.

Learn More ›

How do you know when brownies are done? ›

For cake-like brownies, take them out of the oven when they just begin to pull away from the sides of the pan, or when a toothpick inserted in the center comes out clean. For fudgy brownies, bake within the time range stated in the recipe. For very moist brownies, take them out toward the minimum baking time.

What happens if you add an extra egg to brownie mix? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Tell Me More ›

How do you keep brownies soft and moist? ›

Airtight Containers

Use parchment paper to layer brownies into an airtight container for best results. Tip: When storing brownies in an airtight container, add a slice of bread in with them. The moisture from the bread will help keep your brownies fresh and soft for a couple more days.

Learn More Now ›

Can I use 2 8x8 pans instead of 9x13? ›

For a rectangle, simply take the measurements of the long side and the short side of a rectangular one and multiply them, i.e. 9x13=117 square inches. From this you can see that you can substitute two 8” pans for the 9”x13” one as 2x64 = 128 square inches which is close enough.

Keep Reading ›

Can I use a 9x13 pan instead of 8x8 for brownies? ›

The area of a 8x8 pan on the other hand, is 64 square inches, or close to half that of a 9x13 pan. This means you can scale a recipe down from a 9x13 pan to an 8x8 pan by simply halving the recipe. Conversely, to go from a 8x8 pan to a 9x13 pan, you double the recipe.

Tell Me More ›

What size pan is best for brownies? ›

Unfortunately, there's just not a standard size for brownie pans. But if you're baking for a big family or other large crowd, we recommend a 9-by-13-inch pan over an 8- or 9-inch square. And when it comes to nonstick bakeware, "USA Pan is the GOAT!" says Commerce Writer Kristin Montemarano.

Keep Reading ›

Do brownies bake faster in a glass or metal pan? ›

Glass, on the other hand, has a low thermal conductivity,and is an insulator, according to the pros at Nordicware. This means it takes longer than metal to heat up, but it also holds heat longer than a metal pan. Because of this, brownies baked in a glass pan will need more time to bake.

Discover More ›

Is it better to bake brownies in a glass or metal pan? ›

The brownies baked in a metal pan were perfectly cooked through after 30 minutes. They were also taller, thicker, and had a perfectly chewy, slightly fudgy texture. The brownies baked in a glass pan were very underdone in the center after 30 minutes.

Read The Full Story ›

Should you add baking powder to brownies? ›

Many brownie recipes don't contain baking powder or baking soda; these recipes tend to be for the dense, sometimes chewy, kind. Cakelike brownies usually contain a leavening agent, which helps give them their fluffy texture. The technique you use also makes a difference in the texture of the final product.

Find Out More ›

Why do the sides of brownies get hard? ›

Certain spots might be over-baked and hard, while others have barely set and are still liquidy. To combat these issues, rotate your brownie pan to ensure that every area of the batter gets equal heat — even in an oven with hot and cold spots.

Learn More Now ›

Why are my brownies burnt on the edges raw in the middle? ›

Brownies are dense, and often deep - if you bake them on a high temperature, the edges will dry out (and could even burn) before the heat gets a chance to reach (and cook) the middle of the brownie. If you're finding that your brownie edges are burnt and the middle is still raw, your oven is DEFINITELY too hot.

Know More ›

Why is my cake hard around the edges? ›

Often if the edges of a cake are hard and dry then the oven temperature is slightly too high. If you are finding that the cake layers have peaks in the centre when they come out of the oven then this would confirm that the oven temperature is slightly high.

Show Me More ›

Why do my brownies have a hard crust on top? ›

Either you're melting chocolate into your batter and/or adding chocolate chips. One thought is that the melted chocolate contains more fat and less moisture than butter. So if a large portion of the fat in the recipe comes from chocolate, there will be less water to prevent that crust from forming.