Homemade Eggless Chocolate Brownies
on Oct 14, 2015, Updated Oct 12, 2021
This post may contain affiliate links. Please read our disclosure policy.
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.
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!