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9 pieces of eggless brownies
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5 from 3 votes

Best Eggless Brownies

Homemade Eggless Brownies which are rich, chewy, fudgy, chocolatey, and have a crinkly top. Truly the absolute best brownies made with out eggs.
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American, Baking, International
Servings: 9 pieces
Author: Madhavi

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
  • 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.

Notes

Please note that these Eggless Brownies are only tested with yogurt. I have not tried with any other egg replacers. 
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.
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.