About this recipe
Fudgy, chocolatey, and rich eggless brownies from scratch are the best treats to satisfy your chocolate cravings. This fail-proof, no-fuss eggless brownies recipe uses pantry staple basic ingredients. They are so good and taste just like regular brownies, you can't tell that it does not have eggs in them.
These fudgy brownies are so buttery with an intense chocolate flavor and have the right amount of moisture. It is not too dense or not too fluffy and has the perfect chewy corners. Enjoy these delicious eggless dark chocolate brownies with a glass of milk or indulge with some vanilla ice cream.
This fail-proof eggless brownie recipe is made in 30 minutes and is one of my favorite eggless recipes. You won't buy a brownie box again once you try these homemade brownies. Read on for ingredients, detailed instructions, and useful tips to make perfect brownies without eggs.
Chocolate: I am using dark chocolate in my recipe. However, you can also use milk chocolate.
Sugar: Use powdered sugar as it will melt easily. You can also use castor sugar or brown sugar but make sure you powder it before using.
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.
Yogurt and cornstarch: These act as egg substitutes in this eggless chocolate brownie recipe. Use plain yogurt or Greek yogurt, preferably at room temperature. Cornstarch, along with yogurt, acts as a binding agent.
Other ingredients: Salt (use only with unsalted butter) and vanilla extract.
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.
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.
Add this and vanilla extract to the melted butter and chocolate mixture. Mix well using a wooden spoon to make a smooth batter.
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.
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.
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 into squares.
Useful 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.
Do not overmix the batter. Just mix it enough to incorporate the dry ingredients.
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.
You can add nuts of choice - walnut, almonds, and pecans work really well here. You can also add dark chocolate chips to the brownies.
You may also like these cookie and cake recipes:
- Eggless chocolate chip cookies.
- Healthy chocolate cake.
- Almond flour brownies.
- Biscoff brownies.
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.
These egg-free brownies are:
- fudgy and gooey center with chewy edges,
- no eggs used,
- very easy to make
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.
Eggless Brownies (BEST Dark Chocolate Brownies)
- 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
- 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.
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