Add Preferred SourceFudgy, gooey, and so chocolaty, these eggless brownies are the BEST. Made with pantry staples, they are the perfect treat, ready in no time. Learn how to make eggless dark chocolate brownies from scratch with this fail-proof recipe.
Why you will love this recipe?
- These egg-free brownies are rich and fudgy with chewy edges,
- These eggless brownies are very easy to make.
Ingredients
Chocolate: I am using dark chocolate in my recipe. However, you can also use milk chocolate.
Flour and cocoa: We need all-purpose flour and unsweetened cocoa powder for this recipe. Use good quality cocoa powder. You can also use a mix of plain and whole wheat flour; however, these delicious brownies will be denser in that case.
Butter: I prefer to use unsalted butter so that we can control the amount of salt we add to the batter easily. However, if you use salted butter, skip the salt in this recipe.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Place the butter and cooking chocolate in a heat-safe large bowl and place it in the saucepan with simmering water. Keep stirring until the chocolate and butter are melted, and there are no lumps. Remove the bowl from heat and let it stand for 5 minutes.
Step 2: In a separate bowl, combine thick curd and powdered sugar. Whisk well until the sugar melts completely. Take the mixture and rub it with your fingers to check. It should be smooth with no grainy texture.
Step 3: Add this and vanilla extract to the melted butter and chocolate mixture. Mix well using a wooden spoon to make a smooth batter.
Step 4: Sift the flour, cocoa powder, cornstarch, and salt into the wet ingredients. Mix until the flour is incorporated. Do not overmix; just make sure there are no dry bits of flour.
Step 5: Line a baking tin with parchment paper. Pour into the prepared pan and place it in a preheated oven for 25-30 minutes until a crust is formed. Insert a toothpick to check - it should have moist crumbs.
Step 6: Cool the brownie in the pan, then place it in the refrigerator for 1-2 hours. Take the brownie out of the pan by lifting the overhang and cut it into squares.
Expert tips to make the best eggless brownies
Make sure the yogurt and sugar are whisked really well. The mixture should be smooth and not grainy. To check, rub a little mixture between your finger and thumb - it should be smooth with no grainy texture.
Preheat the oven before you begin making the batter, and bake immediately once the batter is ready. Also, note that the baking time depends on the oven temperature. Keep an eye after about 20 minutes.
Cool the brownie in the pan for 30 minutes, then place the pan in the refrigerator for 1-2 hrs before cutting.
I am using dark chocolate in this recipe. However, you can replace it with an equal amount of milk chocolate.
Recipe FAQs
The main difference is in the fat-to-flour ratio. A cakey brownie has more flour and uses a leavening agent like baking powder, while brownies with a fudgy texture have less flour and more fat (butter or oil).
They can be stored in an airtight container at room temperature for up to one week.
It is really important to cool the brownies in the baking pan before cutting them. Once it is baked, let it cool down in the pan for about 30 minutes, then place it in the refrigerator for at least one to two hours. Use a sharp knife to cut them. Dip the knife in warm water and wipe it clean before cutting.
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Recipe card
Eggless Brownies (Dark Chocolate Brownies)
Ingredients
- 6 oz dark chocolate (150 grams)
- 3 oz unsalted butter (85 grams)
- ¼ cup cocoa powder
- ½ cup yogurt
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 2 tablespoon cornstarch
- ¼ teaspoon salt
Instructions
- Preheat the oven to 340 F (170 C). Line an 8-inch baking pan with baking paper, with a little overhang on both sides.
- Add water to a saucepan and bring it to a boil. Reduce the heat and let it simmer.
- Place the butter and cooking chocolate in a heat-safe bowl and place it in the saucepan with simmering water.
- Keep stirring until the chocolate and butter are melted and there are no lumps. Remove the bowl from heat and let it stand for 5 minutes.
- Alternatively, microwave the butter and chocolate in 30-second bursts until they are fully melted.
- In a separate bowl, combine yogurt and powdered sugar. Whisk well until the sugar melts completely. Take the mixture and rub it with your fingers to check. It should be smooth with no grainy texture.
- Add this and vanilla extract to the chocolate-butter mixture.
- Sift the flour, cocoa powder, cornstarch, and salt into it.
- Mix until the flour is incorporated. Do not overmix, just make sure there are no dry bits of flour.
- Pour into the prepared pan and place it in a preheated oven for 25-30 minutes, until a crust is formed. Insert a toothpick to check - it should have moist crumbs.
- Cool the brownie in the pan, then place it in the refrigerator for 1-2 hours.
- Take the brownie out of the pan by lifting the overhang.
- Cut into 16 squares.
Notes
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