These Homemade Eggless Chocolate Brownies are here to make vegetarian brownie lovers happy and to make those dessert parties more inclusive! They are super easy to pull together, are cakey and fudgy!
I have a confession to make. I have never got a brownie recipe right. Till now. So if you don’t trust me with this one I understand. But before you go away, just take a look at these fudgy, cakey, chocolatey homemade eggless brownies and tell me you can walk away from this deliciousness. I thought so. Since I have never been able to get brownies right, it’s all the more reason for you to know that the one that I actually post here will be fool proof!
The other day, Karan who is my boisterous, close friend asked me some technical questions about brownies. Something about making the cakey ones fudgy or vice versa. It’s real embarrassing for a food blogger to admit that they don’t know how to bake the simplest baked item in this world. I almost hid my face, but thankfully we were whatsapping. What can I do if those brownies are one disaster after another, and I had no hope with this batch too.
How to make Eggless Chocolate Brownies
Icing on the cake, I was trying to master an eggless version. Ugh. I’m not too proud of myself guys, but it’s that time of the year. My Indian friends here would understand. So while all things animal produce are not to be touched, I decided I couldn’t make that stop me. And here we are. Some research, some testing and I think I’m happy. Because these were extra chocolatey, cakey and slightly fudgy too. That’s the combination I can’t stop stuffing my face with. Umm midway through that sentence I had to get up and break off a bite. Or two.
Baaaaydaaawaaaaaaay I have more exciting news to share, apart from these amazing brownies. My new look — of course! What do you guys think? It was a moment of insanity and a case of massive hair fall that led to this desperate attempt at looking cool, but I think I’ve pulled that off nicely enough, don’t you? Denver absolutely adores it and can’t get enough of running his hand through my non-existent hair, plus zeeerrrooo maintenance. Considering how my haircare routine stops at shampooing, I’m thrilled with this! My stylist has reached best friend status in my life now, and you can’t borrow him because he’s a cutie and was totally game about listening to me crib about my hair for half an hour! I think I should make a batch of brownies for him. How did I not think of that earlier?
More Sinfully Delicious Chocolatey Stuff:
- Oreo Stuffed Double Chocolate Brownies
- Intense Eggless Chocolate Mousse
- Chocolate Stuffed Mini Pancake Bites
- Baileys Chocolate Ice Cream
- Healthy Oatmeal Banana Chocolate Chip Muffins
Watch Eggless Chocolate Brownies Recipe Video
Homemade Eggless Chocolate Brownies
Equipment
- Oven
Ingredients
- 3/4 cup All Purpose Flour (Maida)
- 2 teaspoons Baking Powder
- 1/3 cup Cocoa Powder
- 1/4 teaspoon Salt
- 1 cup Chocolate chopped
- 1/2 cup Butter
- 3/4 cup Yogurt
- 1 teaspoon Vanilla Extract
- 3/4 Sugar
- 1/4 cup Walnuts
Instructions
- Preheat oven to 180C/350F
- Line an 8X8 inch baking dish with parchment paper or aluminium foil, and brush all sides with butter.
- Sift flour, salt, baking powder and cocoa powder in a bowl and set aside.
- In another bowl, place chocolate and butter and microwave in 30 second intervals till the butter melt. Mix well and add yogurt, vanilla extract and sugar. Whisk well for 1-2 minutes.
- Add the liquid mixture to the flour mixture and mix till combined. The mixture will be on the thicker side. Fold in the walnuts, or you can sprinkle them on top.
- Pour into the prepared baking pan and bake for 40 minutes. Start checking if the brownies are cooked by inserting a fork or toothpick in the center at the 35 minute mark.
- Once baked, cool the brownies in the pan completely before inverting them onto a metal rack. Cut into slices and serve.
Notes
What an amazing recipe
It was a big hit thank you so much 😊
Thank you so much Meghana! Glad you liked it
Hi, tried this recipe.came out well but more cake than fudgy
Thanks for sharing your feedback Nisha!
Hi Richa I tried the recipe and twice it turned out amazing! However I recall using a grams version of the recipe or lb and ounces. I can’t find it anymore could you post it please? Xx
Thanks for leaving a comment! Soooo glad you liked it Bhvita. I’ll update the grams
What kind of chocolate? Semi-sweet or bitter?
Semi sweet works well!
I made this brownie today it’s awesome but I bake it for 30 minutes in preheated oven it becomes little bit hard on corner and very thin in middle . Why this happened?
Hey Amita, edges crisping up is normal in a brownie sometimes. When you say thin in the middle – what do you mean?
Hello!
If I wanted to double this quantity, what size baking dish do I use? Currently I have an 8×8″ square pan with 4″ depth.
Hey, if you double this, you can us a 10 inch pan
I don’t know why but I followed the instructions well and my brownies became sour. Can you explain why?
Hey Ayushi – was your curd really sour?
Hey Richa, do we need to dissolve the sugar or just mix to combine
Dissolve it slightly
Can I convert this recipe into a blondie recipe as in skip cocoa powder and substitute dark chocolate for white? Will it work?
I did the recipe exactly how it was shown but my brownies became sour. Can you please tell me why that happened? Thanks.
Honestly I have no idea Maya but I’ll try to do some research and get back to you about this.
The yoghurt you used might have been sour.
Hi Richa!
Can we use the same recipe to cook in a cooker/covered pan. I have made cakes in the cooker but this would be my first time making brownies.
Yes it should work. Just follow the same process you do for cakes
It was an awesome recipe..tried it today and it was delicious!
Thanks for trying out this recipe Saumya and leaving a comment. Soooo glad you liked it.
These brownies are AMAZING! I used a 1:1 gluten free flour, but kept everything else the same. 10 minutes out of the oven I thought they seemed crumbly, but after putting them in the fridge for an hour – WOW! Chewy, fudgy and everything a brownie should be, without the eggs. This is now my favorite brownie recipe.
Yay! Thanks for trying out this recipe and leaving a comment Linda. Soooo glad you liked it!
Hi everyone, I tried this recipe, it was very easy to make. To be more specific on the ingredients, I used unsalted butter, almonds instead of walnut, dark cocoa powder, and powdered/icing sugar. Also, I used a round pan, because I didn’t have square pan at home. I took out the pan from the oven withing 30 minutes of baking. It was still wobbly but not so much. The edges have come off the side of the pan, and I did the toothpick test. There was some moist brownies stuck to the toothpick at 30 minutes. But I decided to bring it out because I don’t want my brownies to be fully cooked. I prefer a fudgy and moist brownies. Anyways after taking it out, I let it cool outside for an hour before start cutting it. The brownies was crumbly. So I stopped and left it in the fridge. After 3 hours, I took it out again, and started cutting again, this time the brownies was more firm and they kept their shape without crumbling. It was absolutely delicious. Thank you so much for the recipe. I’m reccomending it to all my friends.
Wow! Thanks for sharing all your feedback and changes. I’m sure it’ll be very helpful to other readers
I made the brownies today but the centre became flat and it is crumbly . What could have gone wrong ? Also I used a 6.5 / 6.5 inches tin .
Hey Kasab, can you try refrigerating them for a few hours?
The taste of the brownie is just too good .. seem so I have made a mistake in measurement my brownie was bit crumbled , I couldn’t make proper pieces ..can u plz share what can be the reason .. I took every thing as per cup measurement except for chocolate and butter used kitchen scale ..
Hey Mrs Shah, I’m sorry your brownies crumbled. Did you wait 2-3 hours before slicing them? Were they refrigerated before slicing?
Hey
Tried this recipe and it amazing! My family can’t eat walnuts so I left these out but it tasted amazing anyway! Also I baked these on 160 instead and for about 29minutes and it cooked perfectly ! I think my oven is quite powerful that’s why! Thank you for this 🙂
Thanks for trying out this recipe and leaving a comment Hina. Soooo glad you liked it!
Hi…
I tried your recipe…But mine was uncooked from inside…Plz help..
Hey Arju, sometimes ovens can take slightly longer to cook. If this happens, you can leave the brownie to bake for another 5-10 minutes till its baked
Hey! So currently running low on chocoalte, can I use cocoa powder instead?
No that wont work
Hi.. Can I skip the walnut or is it compulsory?
You can skip it
I’ve tried various brownie recipes and I must say this is by far the beeeeeeeessssssssttttttttt brownies I’ve ever made. Thank you so much for such an amazing recipe ❤️
Thank you for leaving a comment! Sooooooooooo glad you liked it Mahek 🙂
Worked out well
it was sunken inside even after following the ditto recipe
Was your temperature pre-heated properly?
Super yummy… It really turned out super yummy…and I do not have oven so made in kadhai….n wow…it’s turned out best bake till date…had super sizzling brownie in lockdown…thanks a lot chef
So happy you liked the recipe Bhavita! Thank you for leaving a comment
Um why does the recipe say to use yogurt? Can I use milk instead?
No you can’t use milk. Yogurt is how eggs are replaced here
I can see so many ppl love this recipe and feel so bad that it did not turn well for me! The brownie took 50 mins to bake and was oozing fat. It was fudgy without a doubt, but hard to consume cuz it was just so greasy! :'( I feel so bad for my kids who were eagerly watching it bake!
I used dark chocolate compound btw. I live in India and the summer is very hot right now. Not sure what the reason could be.. I’ve baked amazing brownies(using a different recipe) when in the U.S, but 1st time in India.. What could the reason be?? I plan to try it again with lesser amount of butter.
Hey Suchitra, I’m sorry this didn’t work for you. Did you preheat your oven properly? Also, in a chocolate compound, the chocolate liquor is replaced with cocoa powder, and cocoa butter with vegetable oil. That could be the reason for all the greasiness
This recipe is outstanding. As a vegetarian this brownie recipe is so delicious and fluffy
Thank you so much for leaving a comment G! So happy you enjoyed it!
I am planning to bake some brownies over the weekend and was just looking at all the recipe links I have saved over time (the ones I have already tried out and the ones I haven’t). When I realized that I did follow this brownie recipe and forgot to leave a review.
Baked this edible goodness for Christmas 2019. I was desperately looking for an eggless baked recipe as there was a guest with food allergies. I am so so glad I came across this recipe…IT WAS SO GOOD. I decorated the brownies with strawberries and some frosting to add a festive touch. I doubled the recipe because of the number of people we had over and thankfully I did, because most went for seconds and thirds. If you’re looking for an eggless brownie recipe, look no further. I’m going to stop rambling now 😄 Thanks Richa ❤️
Ma’am Can I use beater and if I am using it will it be helpful to make it more delicious? Plz reply Bro’s bday on the way 😘
Hey Hezal, sure you can use a beater. That won’t make a difference in how it tastes though
Please reply its urgent, why it doesnt need Baking Soda? To make it fluffy..
Because brownies are not fluffy so you don’t need baking soda for them
Delectable easiest brownie recipe that one could find and the best part it’s eggless!! Super soft and goey. A perfect combination with a scoop of vanilla ice cream!! Must try
Thanks so much Shrap! So glad you enjoyed this recipe
Amazing made it in 30min
Very simple and very tasty at the same time 😋
Thank you so much Aman! So glad you enjoyed this recipe
Hey can i use the same recepie for microwave? If yes then on what temp and for how long? I have a convection mode microwave
Hey Saumya, the temperature remains the same. Just make sure to pre-heat your microwave
Hi. The middle of the brownie did not raise up as much as the sides. It was like the entire cake was thinner in the centre. Why is that?
Hey Vikram, did you pour the batter evenly in the mould? That could be one reason
Which chocolate did you use? Is it ok if i use compound chocolate?
Sure that works
My very first attempt at baking and these brownies turned out amazing. My family loved them. Added more walnuts fot extra crunchyness. Thank you for lovely recipes.
Thank you so so much Aparna! So glad you enjoyed this recipe!
My 17 year old daughter made it using your recipe. She followed the recipe completely. It tasted amazing but it was crumbly. Any idea why ? Also what do you think of using brown sugar instead of white sugar.
Hey Charu, I’m sorry the brownies turned out crumbly. Did you let them cool completely before cutting into them? Also brown sugar should work well.
Super simple and truly amazing !!
Thanks Lakshya! Really glad you enjoyed these
Hi Richa,
By any chance have you revised your recipe. The old print of the recipe says 1 cup APF and does not include chocolate at all. Even sugar was 200gms as compared to 180gm nows.
Hey Lashya, I retested and updated the recipe a few weeks ago. I believe this version is better. I hope you’ll try it
Hi Richa
By any chance have you revised the recipe as the old printout which I have with me doesn’t have chocolate and the APF is 3/4th cup which is quite different from this recipe. Also, the amount of sugar is different in that…the old recipe seems cakey but I believe the updated one would be dense, fudgy as it contains chocolate. Pls advise.
Hey Lakshya, I restested and improved the recipe and updated it here. I hope you’ll like this version
If there was option I would have given your recipe 10 🌟. Thank you for sharing this fantastic recipe.
You are sooo sweet – thank you Piyali!
Can i use curd instead of yogurt?
Sure, just make sure to use hung curd
Hey,
When I made them using granulated sugar the second the around, I used the exact same measurements and everything but they came out tasting much more sweeter. Could you help me fix that?
Hey Priya, castor sugar and granulated sugar will give you slightly different sweetness levels, so you’ll have to adjust it accordingly.
Hey thank you for sharing!!
I had a question do we need to cool the chocolate butter mixture and then add yogurt or we add yogurt and let it cool
You don’t need to cool the chocolate butter mixture, since you are warming it just enough to melt the chocolate.
The brownies turned up deliciously…the chocolaty fragrance while baking itself was so tempting…and I infact tried it with wheat flour instead of maida but the results were the same…amazing…and took merely 30 minutes
So glad you like this recipe Rishika. Thanks for adding the comment about substituting with whole wheat flour – I’m sure it’ll help other readers.
Hey, they brownies came out looking (and tasting) phenomenal!
Just had a question though, if I wanna replace sugar with granulated sugar how much more/less sugar am I supposed to put according to the recipe?
Thanks Priya, same quantity.
I made brownies as per your recipe. It came out very well. Taste was awesome. I don’t know why it turned little crumbly ?? I couldn’t cut it properly
Hey Tan! Did you slice the brownies while they were still warm? It helps to wait for the brownies to cool completely before slicing to avoid them from crumbling
Hi there,
I tried your recipe but it didn’t turnout moist and chewy. Rather it was dry. What could be the reason? The baking time was 36mins.
I’m not sure why that happened Chhavi. Did you use the right measurements for all the ingredients?
Approximately one batch consists of how many servings?
You’ll get 8-9 brownies squares from this recipe
The brownies were so moist and delicious!
Thank you!
Amazing work!
AWesome!! So glad you liked these brownies Spurthy
Hi.
I want to try this in my OTG.
Could you tell me the temperature and time I should set to bake the brownies?
Thanks.
You set it to 180C, and these take approx 35-40 minutes to bake
Any yogurt will work ?
Please use either greek yogurt or hung curds
Can you substitute the sugar to Stevia?
No, that won’t work Joann.
HI.. Can i ask if the butter used is salted or unsalted?
Its unsalted butter
I was planning on making delicious brownies. This has helped me. Thanks so much.
So glad!
Richa, a friend if mine guided me to your recipe. Made it for my birthday and followed it to the T. Absolutely in love. So yum. Thank you for this treasure 😊
So glad you liked it Amrita! And a belated happy birthday to you 🙂
Can i use microwave for the brownie? If yes then what should be the settings?
I tried this recipe (doubling everything except the sugar) last week and the brownies turned out perfect! This recipe is what I have been looking for – a perfect blend of cakey and fudgey, and that too eggless. I don’t know if the sugar in India is extra sweet, because usually when I use the exact amount of sugar in recipes on websites, they turn out to be too sweet. So I always have to greatly reduce the quantity of sugar. I baked in my oven using the bottom heating source with the fan switched on. I am making my third and fourth batch right now.
Glad you liked it Rushil!
so five minutes is good??
I just kept it for 10 minutes. It got over burnt and u told to keep it for 40 mins
Thats impossible. What was your oven temperature?
I didn’t have any yogurt so I added about a cup of evaporated milk and used brown sugar. DIVINE!!!
So glad you liked them!
Can we make this recipe in microwave as I don’t have oven
Hey Manvi, I have never tried this in a microwave. I’m sorry but I don’t know what the temperature should be like.
This is a delicious yet forgiving recipe. I didnt have enough yogurt nor sugar nor butter so had to compensate with almond milk, maple syrup and apple sauce, respectively. My daughter aka Brownie Expert gave the end result a thumbs up!!
Wow!! With so many substitutions, I’m so glad you still liked it.
Hi Richa,
I really loved your recipe for brownies. I tried it first time at home and it turnef so well, all my family members loved it. Thank you so much.
So so glad Meeta! Thanks for sharing!
Hey Richa.
The recipe is great. But could you tell me the possible reason for the brownie to rise and then sink in between while baking?
Hey Sana, brownies don’t rise too much which is why they are denser than cakes. The recipe shouldn’t sink and create a U in the middle – is that what happened?
Hey Richa, thank you for this amazing recipe. I never really tried to make brownies at home, so first time…. But these are really awesome and delicious brownies.
Yay! So happy you liked it
Hey Richa! First of all, I would like to thank you for this recipe. I usually make my brownies with eggs and I had zero experience on how to make eggless brownies. This help me overcome that. I loved the recipe and I will be sticking by it. Everything was perfect except one thing. They kind of broke apart while I tried cutting them into pieces. They were in the microwave(convention mode ) for 35 minutes. What could be the reason? Were they over baked or did it lack something? The upper layer was hard and underneath it was perfect. Also because of the hard upper layer I wasn’t able to cut it symmetrical. Do you have any suggestions for me to ensure that this doesn’t happen again?
Hey Apeksha, it could be because they were baked in the microwave. Alternatively, I recommend letting brownies cool completely before cutting. Sometimes, I even refrigerate them for an hour before cutting into them. I know it’s hard waiting, but then they don’t crumble and you get perfect slices.
I tried this recipe as my first brownie recipe and it was super yummy. But it took 1 hour 15 minutes to bake this. I wanted to know from you the reason for it.
Hey Neha, different ovens behave differently. Thats the only reason I can think of.
More like rich chocolate cake than brownies but moist and incredibly delicious nonetheless
i am like the little baker in my family i make buttermilk brownies and they are so good
These were pretty darn good! I did have to make a couple of substitutions based on what I had on hand. I used vanilla Greek yogurt and vanilla creamer instead of milk. Since both these were vanilla, I nixed the vanilla extract. Next time I will probably increase the amount of cocoa powder; it just needed more chocolatey-ness (is that a word?). But otherwise, I was impressed this actually worked and tasted so good!
More chocolatey-ness is definitely a word in my dictionary! So glad you liked it Kathleen
Hi Richa! Should I put regular sugar, powdered sugar or brown sugar? And can I try olive oil, regular oil or should I put butter only?
Hey Ketaki, I used regular, granulated sugar in this recipe. I’ve never tried it with oil so I’m not sure how it’d change things but you can try it – you might have to cook the brownies slightly longer. I hope this helps
Hi Richa!
Have you ever been able to get a shiny flaky top on these brownies? If I’m not mistaken, eggs play a huge part for that. So I was just wondering if you knew a work-around to that for the eggless version?
I actually have a recipe that I’ve been testing for that shiny, flaky top but I haven’t got it right yet. A few more tries and I should be able to upload that recipe here.
Brilliant, can’t wait 🙂 also congrats on your little bundle of joy on the way! 😀
Thanks 🙂
A late night brownie craving and and a lack of eggs in my fridge brought me here, i just so happened to have a few cups of red hill farms vanilla goatmilk yogurt in my fridge (regular yogurt dosent agree with me) and they just so happend to be 3/4 cup in serving size! So i made this recipe. My house smells so good right now😊 i mixed ghirardelli 60% chips into the brownie itself and topped it with Heath bar bits.
Loooove ghirardelli! Glad this took care of those midnight cravings!
BEST Brownie i have made so far..
Yaaaay Stuti! Thanks for leaving your feedback here
can’t wait to try
Hey, how long can they survive outside the fridge?
Haha they never survive for more than a few hours at our place, but they should keep well for 2-3 days in an airtight container.
I tried this recipe today and it was amazing. I didn’t have yogurt but I melted some chocolate candies I found around my house added that with the butter before everything else so they could cool together and also eyeballed around 3/4 cups more milk and they came out of the oven a little after 40 minutes and were delicious
Thanks for trying this out Hannah and for sharing the substitutes you made. So glad you liked it!
Best brownie recipe I ever tried. I followed the instructions as they are and voila!!! Though I used a microvave( convection mode) and I only had a round glass bowl but the taste and consistency was flawless, better than the brownie of local baker. So I can say that its a failproof recipe that came out just perfect in the first go. Thank you for this one.
So glad you liked it Shama!
Hey,
How long did it take in the microvave?
Hi i was just wondering what yougurt you would use as im jot a baking type of person i bake every now and i would really love for my mother inlaw to have a brownie but she is pure vegeterian and doesnt eat anything at all with egg in it. And you wouldnt happen to have any other sweet eggless recipes would you?
Hey Luxmi, I just use regular homemade curd for this recipe.
Hi Richa,
Thanks for the recipe. The brownies came out very well. Could you tell me how do you store them? Do they have to be refrigerated?
Hey Pallavi, they’ll be okay at room temperature for a day or two in an airtight container. But after that, I recommend refrigerating them.
I’m a very impressed with your recipe! The first time I made it I didn’t have yogurt so I used sour cream, the second time I made it I only had vanilla yogurt. Both times the brownies came out fantastic! Thank you for sharing this great recipe! 🙂
So glad you liked it Tomara! And thanks for sharing the tip about sour cream.
Can we make this run recipe in microwave?
I’ve never tried it in the microwave so I’m not sure of the settings Khushi
Thank you Indeed .This is the only egg less brownie recipe that came out perfect.As you say its yummy too!Thanks again for sharing your effort with all of us!
So so glad you liked it Narmada!
Hey Richa, thanks, i tried your eggless brownie recipe and it turned out great. But I wanted to ask you, if I use whole wheat flour instead of all-purpose, will that be ok? Or i need to make some changes to this recipe? Thanks again.
Thanks Kavita. I’ve never tried these with whole wheat flour, so I can’t say. If you want to try it, I would recommend subbing half the amount first.
Amazing brownies!!! Please try!
Thanks Devki 🙂
awesome recipe…..My kids love this brownies with vanilla ice cream and chocolate sauce
thank u so much for this tasty recipe
So glad you liked these Chhaya!
Loved the recipe, however, would have been great if you can also mention the measurements in grams.
Thanks.
Thanks Rachita, I’ll update the measurements in grams
Oh My God.. best brownie ever… I just can’t stop eating them…. Thank you so much for this wonderful recipe…
Yassss! Glad you liked them Bhagyashree
Baked this for my son’s charity bake sale. Had doubled the qty of ingredients, came out really well. But the color wasn’t dark enough – had used cocoa powder as suggested. Also they seemed a little dry. How could I get it darker and softer?
Regards
Mohan
Hey Mohan, I’m not sure why the colour wasn’t dark enough – which cocoa powder did you use?
Hi. I recently made this recipe and it wasn’t chocolately enough for my liking but it’s a great recipe. I was wondering if you could recommend how much melted chocolate I should put in it. I’d appreciate if you could reply ASAP.
Hey Natasha, instead of melted chocolate, I recommend adding chocolate chunks or chips to it to add that extra chocolatey flavour
Hey Richa, can i skip the yogurt? Because my daughter not like it And Can I change yogurt by adding milk?
Hey Anissa, I’ve never tried it with milk, but your daughter won’t even be able to taste the yogurt here. If you try it with milk, do let me know how these turn out. It would help other readers too.
Hey!
Isn’t baking soda needed in this recipe?
No, this only uses baking powder
Hi, can I use vanilla essence instead of vanilla extract?
Yes vanilla essence works Kritika.
Thank u so much for such an amazing recepie.. loved it.. the only concern that I had was that after cooking n tasting was that I didn’t come out to be spongy. Moreover,the core contained sort of moisture. What could be done to get better results.?
Hey Vinita, this isn’t supposed to be a spongy brownie – it’s more fudgy in texture. With most brownies, they firm up as they cool.
is the recipe supposed to be a dough or batter mine turned out more of a dough will it still work
Hey Bob, its actually a very thick batter. It should definitely not have a dough like consistency
Hi Richa ,
First and foremost thanks for the recipe .
Secondly , I never never get the brownie recipe right and trust me this is the first time i did and all thanks to your recipe.
So thanks once again .
Love
Debolina
I’m so so happy this worked well for you! Thank YOU!
hello Richa,
love your recipes.
i tried baking your 40 min brownie. But, on cutting it into pieces, it got scattered. what could be the reason behind the brownie breaking/cracking in between.
Thankyou,
Radhika
Hey Radhika, with brownies, I recommend waiting till they cool down complete or even refrigerating them for a bit before cutting into them. I can’t think of any other reason they might crumble.
Hi… It looks so yummy. But I have a question that you use sugar granules or powdered sugar ? Plz reply..
I used granulated sugar Neeru
I was so proud of myself when I this but I know all credit should be given to this recipe… This recipe is perfection. No fuss, easy and uses the most basic ingredients.
Wohooo Nimcee! Give yourself a big pat on your back!
Hi
Can I use regular dahi? I would really like to try this, but not sure if it has to be hung curd
Yes, you can use regular dahi, but if its too watery, please hang it for half an hour before using to get rid of the extra whey.
Hi,
Should i use unsalted butter or regular amul butter?
I use either Surbhi. If I’m using Amul butter, I don’t add additional salt.
Hi!
This was a great recipe if you are looking for flavorless cake with a yogurt aftertaste. Our’s also did not last till the next day, just like Arpita’s, but it might be for a different reason. Perhaps a bundt cake pan was the wrong move… 🙁
Hi Richa, I tried this recipe of yours and it came out so delicious that those brownies didn’t last for the next day. I have been looking for the eggless brownies recipe for ages and I finally found the best one out there. I just swapped butter with a mix of butter and oil. But I am so thankful. Thank you so much.
Wohoooo! I’m glad you loved these so much Arpita. I’m actually updating the recipe a bit to make it slightly better and will be sharing it on Friday with a video but this feedback means so much 🙂
Hi Richa. I have been thinking to bake these brownies and a video tutorial would do me so good. Has it been uploaded anywhere is what I wanted to ask.
Hey Lavya, I don’t have a video tutorial yet but I plan to do one soon.
Hi Richa,
Can you post the grams equivalent for the recipe? Makes it perfectly same for everyone as not everyone uses the standard measuring cups.
Absolutely, I’ll test this again and update the values. Thanks for the feedback.
Hey can oil be used instead of butter?
Hey Anjan, I’ve never tried swapping the butter for oil but it might work.
Followed your the measurements in your recipe to a T and it came out perfect! It’s unbelievable!
Tweaks I made due to unavailability. I used almond milk instead of milk and added 2 Tbsp more. Then topped with toffee bits.
Thank you!
Thanks for letting me know that almond milk worked for this recipe – it’ll be especially useful for any vegans who are looking for the recipe. Glad you liked it 🙂
HEY! can you tell me the cooking time in a microwave convection ??
Sorry Nidhi, but I’ve never made this in a microwave convection
It took me around 45 mins at 180℃
Hey!
Can i substitute cocoa powder with melted chocolate? And what alterations do I have to make to the recipe?
I’ve never tried using Cocoa Powder in the recipe. If you try it, let me know how it turns out.
Yeah u can try cocoa powder , I tried many times and result was soo good.. follow..
1 cup refine flour
1 cup sugar
1/2 cup cocoa powder
2tbsp baking powder
500ml milk
1 pack of parle’G biscuit.
Firstly pour and mix biscuit with milk, apart from theses mix all raw material (cocoa, flour, sugar) together..
Try it. Tnx
Use 500 gm melted butter and copped wallnut for garnishing..
Can i use oil instead of butter
I’ve never tried it with oil, so can’t say for sure, but its worth a try. Let me know how it goes!
Hi can i use oil instead of butter
I’ve never tried using oil, so I’m really not sure.
Is there anything I can use to substitute with yogurt? I’m out of stock helpp
I’m so sorry but substituting yogurt is not something I’d recommend
Yummmm.
Awesome recipe. Everyone loved it.
Perfect softness, texture n amazingly delicious.
Thanks a ton.
Thank you so so much!
Hi Richa.. Can I double the recipe??? I wanna bake in 11×11 inch pan…
Hey! It should be okay if you double the recipe.
Thank you.. I baked a batch of Brownies in a 9×11 inch brownie pan they came out so perfect n yummy thanks a ton for the recipe it’s a life saver after series of faliuers in making eggless Brownies… Everytime I baked eggless Brownies they wud be either v gooey or v hard n edges wud be v crisp n centre wud be v thin.. I was tired of making eggless ones thn Ur recipe came to rescue m so glad I ran into Ur blog…
Hey richa please mention the temperature of the oven while baking
What is the measurement of your 1 cup in grams??
Hey Priyanshi, one cup is about 120 grams of flour.
I wasted a whole hour and half of time because your recipe does NOT specify celcius vs fahrenheit like others have mentioned. This was a big bummer as dessert was late and most people I made it for left already.
I’m really sorry about that. I’ll update the recipe right away!
Thanks for such a wonderful recipe. Got so many compliments and my hubby’s favourite recipe so far..
So glad you liked it!
Hi, thank you for the receipe. I just tried it and my brownies have come out bitter. This is not the chocolate bitterness,seems like medicine bitter. Can you kindly help me with where did I go wrong.
Thank you very much.
Hey Shalini! Thats really strange and there shouldn’t be a bitter taste. Are you sure your ingredients were fresh? Sometimes old cocoa powder or baking powder can turn rancid, leading to a bad taste. Lots of readers have made this recipe before, and have always left good reviews for this recipe.
Quick Question – just want to make sure its 180 degrees as the baking temperature. Mine have been in the oven for over an hour and its still not done. Am i doing something wrong?
Hey Janaki, yes the oven temperature should be set to 180 degree Celcius. Different ovens can behave differently and take longer because their temperature might not be exactly 180 degrees, which is why this might be taking longer.
I have a doubt. When u write sugar you mean the Indian granulated sugar or the American cane sugar ?? I have tried a lot of my Indian recipes with American sugar just doesn’t work so if you could clarify it would be awesome. Thanks a lot in advance
Hey Shreya! I’m referring to Indian granulated sugar. Hope that helps, and I hope you try this out.
Omg! I never received so many compliments for any cake made. But your brownie , I can’t thank you enough .I was showered with compliments. Thankyou so so much for the recipe????????????
Yay! Really happy you liked it
Hii Richa, wanted to ask you that if I’m conscious about my diet and want to keep the calories low which brownie recipe should I go for, gluten free or egg less?
Sarah, I don’t have the nutritional information for both so it’d be wrong for me to tell you which is better. The only that I can say is that the Gluten Free Brownies are not made with processed All Purpose Flour, which in my opinion is a healthier option on it’s own. I hope that helps.
Hey Natasha. Walnuts and chocolate chips are added once the batter is ready. Sorry about missing them out. I have updated the recipe.
When do you add the walnuts? Do you put them in the mix before baking? It looks more sprinkled on top in the picture
Hey Manasi, I’m soo glad you loved the brownies. I know exactly how it feels to break a cooking curse – such a relief!
Hey Richa.. I’m so ecstatic to tell you that your recipe was so great that my records of unsuccessful eggless baking were all wiped off…thank you sooooo mch 🙂 😀 can’t tell u how excited I m ..it was my 1st successful eggless baking in my new oven. Lots of love yar.. Keep posting 🙂
That sounds nice Uma!
No.. Actually it kind of made crust lil more crunchy…
Thank you for trying these out Uma, really happy you liked them. Adding more powdered bitter chocolate is a great idea, but did it affect the consistency?
Thanks Sandi, have fun!
Manals I like a combination of both cakey and fudgy. It’s a tough decision 😛
Thanks Sara, short hair is just so liberating for some reason!
I made with this recipe.. Only difference I did is added powdered bitter chocolate instead of Chico chips..came out bloody dark..:)
OMG I am sitting in my son’s fencing center and saw these brownies. I am drooling those look so good!
nice recipe
These are the darkest and the most chocolaty brownies I have every seen…lovely recipe…and I have to admit it is always a dilemma…cakey or fudgy brownies!!! I am in for any recipe that has no eggs…will be trying these for sure!!!
I think your hair looks great btw, I cut mine mid-Summer, less to maintain! I have been trying different brownie recipes, thanks for sharing this one, I am pinning it to try later, I love the idea of doing an eggless version!
Hehe thanks Cliff!
Hum yumm yummm!!