Homemade Eggless Chocolate Brownies
on Oct 14, 2015, Updated Oct 12, 2021
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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), 90 gms
- 2 teaspoons Baking Powder
- 1/3 cup Cocoa Powder, 27 gms
- 1/4 teaspoon Salt
- 1 cup Chocolate, chopped, 170 gms
- 1/2 cup Butter, 113 gms
- 3/4 cup Greek Yogurt, 180 gms
- 1 teaspoon Vanilla Extract
- 3/4 Cup Sugar, 150 gms
- 1/4 cup Walnuts, 20 gms
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.
Video
Notes
- Do not use curd in place of greek yogurt. Greek yogurt is thicker than homemade curd and will give a different consistency. If using homemade curd, double strain it using a muslin cloth.
- This recipe requires 40 minutes at 180C in my oven. This time may vary depending on your oven and its capacity. Start checking if the brownies are cooked by inserting a fork or toothpick in the centre at the 35 minute mark. If the toothpick comes out clean, or with very few crumbs on it, it is baked.
- You can add walnuts, almonds, pecans, peeled peanuts, etc., as a topping or combined with the batter. You can also add chocolate chunks, caramel candies, or even Oreo chunks.
Can I convert this recipe into a blondie recipe as in skip cocoa powder and substitute dark chocolate for white? Will it work?
Hi can you put the recipe with actual weights on it? I am sure it had it before but now it is in cups.
Hey Bhvita, We have updated the recipe with gram measurements, so kindly check it out.
Hey Richa!
The brownie was so so yummy! 😁Was perfect for my chocolate cravings!
It had kinda sunken in the middle, and just was a little crumbly when i tried cutting it into pieces, any suggestions for that? The taste however, was toooooo good! 😬Thanks so much for this eggless recipe, it’s going to be my go-to brownie recipe henceforth!
Hey Pujitha, so so glad that you liked the recipe. the brownie has to be cooled well before cutting. hope this helps.
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
Hey Richa!
Can we use Dark Chocolate in this recipe? If yes, then what should be the quantity and shall we use cocoa powder then?
Hey Venkatesh, Sorry I have not tried this recipe with dark chocolate. you may give it a try and leave a comment if it turned out well.
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?
Same happened with mine. The brownies sinked from the middle and crumbled on cutting. But i cut them when they were warm. Dint wait for them to cool completely. But even after refrigerating, they are not v well binded. What could have gone wrong ?
But the taste is amazing
Hey Ritika, I have made this several times and so have other readers and have never had a problem. You must cool them completely before cutting.