Homemade Eggless Brownies which are rich, chewy, fudgy, chocolatey, and have a crinkly top. Truly the best brownies made with out eggs.
Love Brownies? Then do try few other variations – Nutella Brownies, Gluten Free Brownies and Cakey Brownies.
Brownies can be divided into three categories – fudgy, chewy and cakey.
Fudgy Brownies have a rich chocolate flavor, moist, and gooey.
Chewy Brownies have deep chocolate flavor and are chewy around the edges.
Cakey Brownies have a texture similar to cake. They are light and fluffy because of less fat content and uses baking powder as leavening agent.
For me a brownie should be rich, moist, and intensely chocolatey. But how do we attain that without adding eggs, as eggs give structure, leavening and richness to the brownies.
Why this Eggless Brownie recipe works?
The Eggless Brownies I am sharing today are slightly fudgy and chewy. I replaced the eggs with plain yogurt and whipped the yogurt with sugar to make it light and bubbly. Beating the yogurt is the key to getting the crinkly top for these eggless brownies.
We also use both dark chocolate and coco to give that intense chocolate flavor.
While the fudgy brownies use less flour, these eggless brownies use little more flour to bind everything together.
Ingredients for Eggless Brownies:
Yogurt- plain unflavored yogurt is used ( I used 2 % milk to make the yogurt at home)
Coco Powder – highly recommend using Dutch process cocoa powder
Dark Chocolate – use good quality dark chocolate (65-70%)
Step by Step Method
1- Chop the dark chocolate to small pieces, will help with melting the chocolate faster.
2- Line a 8 by 8 inch square metal baking pan with parchment paper, with little over ganging to remove the brownies easily.
3 – In a bowl sift together all purpose flour, coco powder and salt.
4 – In a bowl add the yogurt and sugar and using a hand held mixer beat the mixture for 2 ½ minutes to light and bubbly. If using a whisk to beat the mixture, do it for 3 to 3 ½ minutes.
5 – In a small sauce pan, melt the butter and add it to the chopped dark chocolate. Mix it well till the chocolate completely melts and the mixture is smooth. If the chocolate doesn’t melt completely microwave it for 30 seconds or as needed.
6 – Add the melted chocolate to the yogurt-sugar mixture and mix it using a whisk.
7 – Add the sifted flour-coco mixture and gently fold in without over mixing. At this point you can add some chocolate chips ( do not use chopped chocolate as they tend to release oil. It will a thick batter.
8- Pour batter into the prepared pan and spread it evenly. Bake the brownies in a preheat oven at 350 for 28-30 minutes.
9 – Let the brownies rest in the pan for 20 minutes, then remove and let it cool for another 30 minutes before cutting them.
Protips for Best Eggless Brownies –
Use high quality dark chocolate and Dutch process coco powder. These two ingredients make a huge difference on how the brownies taste.
To measure the flour, use a spoon to fill the measuring cup with flour till top and then use a knife to level it off. (very imp step) Same applies to coco powder too.
To make it more chocolatey add one teaspoon of espresso powder or instant coffee powder.
Sift the flour and coco powder.
Dont’s-
Do not use any leavening agent like baking powder, as they give more cakey brownies.
If you like more chocolatey, add some chocolate chips at the end. Use chocolate chips, not chopped chocolate. Chopped chocolate tends to release oil and the brownies when baked turn out quite oily. I personally tried it and do not recommend using it.
Do not over mix the batter after flour and coco powder are added. Over mixing will create air pockets in the batter and will give you cake like brownies.
Frequently Asked Questions-
4-5 days stored in a air tight container and upto 10 days in the refrigerator.
Yes, up to two months. Individually wrap them and store them in a freezer safe container. Defrost them over night in the refrigerator or leave on the counter top for 1 hour before enjoying.
I have tried this recipe only with yogurt, so I am not sure how the recipe will work with flax egg.
This recipe works only with yogurt. Once you put the eggs, the amount of flour and coco powder used will change.
More Eggless Desserts
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Best Eggless Brownies
Equipment
- Oven
Ingredients
- ½ cup plain yogurt ( use 2% or full fat yogurt), at room temperature
- 1 ½ cups pure cane sugar
- 7 tablespoons unsalted butter
- 5 ounce 65 – 70% dark chocolate, chopped
- 1 teaspoon vanilla extract
- 1 ¼ cup + 1 tablespoon all purpose flour
- ⅓ cup + 1 tablespoon dutch process coco powder
- ½ teaspoon salt
- ⅓ cup chocolate chips (optional) see note
Instructions
- Chop the dark chocolate to small pieces, will help with melting the chocolate faster.
- Line a 8 by 8 inch square metal baking pan with parchment paper, with little over hanging to remove the brownies easily. Preheat the oven to 350 F or 176 C.
- In a bowl sift together all purpose flour, coco powder and salt.
- In a bowl add the yogurt and sugar and using a hand held mixer beat the mixture for 2 ½ minutes to light and bubbly. If using a whisk to beat the mixture, do it for 3 to 3 ½ minutes.
- In a small sauce pan, melt the butter and add it to the chopped dark chocolate. Mix it well till the chocolate completely melts and the mixture is smooth. If the chocolate doesn’t melt completely microwave it for 30 seconds or as needed.
- Add the melted chocolate to the yogurt-sugar mixture and mix it using a whisk. Add the sifted flour-coco mixture and gently fold in. Do not over mix. Its a pretty thick batter. At this point you can add some chocolate chips ( do not use chopped chocolate as they tend to release oil.
- Pour batter into the prepared pan and spread it evenly. Bake the brownies in a preheat oven at 350 for 28- 30 minutes.
- Let the brownies rest in the pan for 20 minutes, then remove from the pan and let them cool for another 30 minutes before cutting them.
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