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.
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.