Fudgy, chocolaty, and dense, these are one of the best Eggless Brownies ever! These eggless brownies are made with basic pantry staples like butter, cocoa powder and will leave you craving for more. I like serving mine with a dollop of vanilla ice cream for the ultimate treat.
My eggless baking recipes are super popular around here, like these eggless chocolate cupcakes or eggless vanilla cupcakes or the eggless cumin cookies and so many more. And every time I post one I get requests for many more. It has been on my mind forever to share a classic brownies recipe here since brownies are a classic. And the recipe that I am sharing today happens to be my favorite Eggless Brownies. I make this whenever I am craving for something rich and chocolaty and it always works like a charm to satisfy my chocolate craving.
This eggless brownies recipe uses basic pantry ingredients so I almost always have everything in my pantry and can whip them up in no time. Honestly, these warm brownies with vanilla ice cream on top is my perfect idea of a dessert. It can’t be better than this!
This Eggless Brownies Recipe
- make the perfect fudgy eggless chocolate brownies.
- uses basic pantry ingredients.
- can be made without a stand or hand mixer.
- works every single time!
Cocoa Powder: since we are making brownies with cocoa powder, it is important to choose a good quality cocoa powder for best results. I like using Rodelle, valrhona or Anthony’s cocoa powder. But use a brand you love and stick with it.
Butter: for some reason, I love using salted butter in a lot of my recipes. I know it’s always recommended to use unsalted butter but I love the flavor better when using salted butter. So, for these brownies as well I have used salted butter. However, if you are not a fan you can use unsalted butter. Just add some salt in the batter if using unsalted butter.
Flour: very little flour is added to these brownies, I have used all purpose flour. I would assume whole wheat will also work but I prefer all purpose for the overall texture.
Yogurt: this is what works as a substitute for eggs in the recipe. I like using plain whole milk yogurt and making sure it is at room temperature. If you forgot to take out yogurt from the refrigerator and you have to make brownies immediately, just microwave the yogurt for 15 to 20 seconds. That will do the trick!
Caster Sugar: while you can use granulated white sugar in this eggless brownies recipe, I prefer using caster sugar which is a type of fine granulated white sugar. It’s also known as superfine sugar. The sugar dissolves and mixes much more easily with the yogurt than the regular white sugar and that’s why I prefer using it here. But if you don’t have it, use regular white sugar. Don’t confuse caster sugar with powdered sugar- they are different.
Let’s Talk About Texture!
While making eggless brownies, it’s super important to get the texture right. For me, a good brownie needs to be fudgy, gooey and moist.
- These brownies have a higher fat to flour ratio thus making them fudgy in place of cakey.
- They stay moist because of the yogurt and a little bit of oil in the recipe.
- Pulling them out of the oven before the toothpick comes out clean makes sure that these eggless brownies are gooey.
Baking Powder: To Use or Skip?
You will find eggless brownie recipes with leavening agents and without as well. I have made brownies using a lot more baking powder than what’s mentioned in this recipe. However, I have finally come to the conclusion that for fudgy eggless brownies 1/4 teaspoon of baking powder is just the right amount. You need just a little bit since this is an eggless recipe but you still want the brownies to be fudgy and not cakey.
Step by Step Instructions- How to Make Eggless Brownies
Before you begin preheat your oven to 350 F degrees and line a 8 x 8-inch square pan with parchment paper, spray with an oil or butter spray and set it aside.
1- To a bowl, add 3/4 cup all purpose flour (98 grams), 1/3 cup + 1 tablespoon cocoa powder (42 grams) and 1/4 teaspoon baking powder. If you are using unsalted butter, you should add 1/4 teaspoon of salt here as well. I am using salted butter so I skipped the salt.
2- Use a wire whisk, mix until it is all well combined and set it aside.
3- Take a large bowl and add 1/2 cup plain whole milk yogurt (120 grams). Make sure the yogurt is at room temperature. To that now add 1 cup caster sugar (200 grams).
4- Using a wire whisk, mix until the sugar dissolves completely, this takes around 2 to 3 minutes of stirring. The sugar needs to dissolve well and it’s for this reason we use caster sugar since it is the finer sugar and easier to dissolve and mix.
5- Then add 1 & 1/2 teaspoon of vanilla extract.
6- And mix until it is all well combined. Now, set this aside.
7- Dice 6 tablespoons of butter (85 grams) into small pieces and place them into a bowl. Place this bowl over a pot of simmering water. The bottom of the bowl should not touch the surface of water, this is called the double boiler method. You can also use the microwave to melt the butter.
8- Stir until the butter melts completely and then remove the bowl from heat.
9- Add 1 tablespoon of oil (15 ml) to the melted butter and stir. You can use any oil, I used avocado oil here. Now, let this cool down a bit for 7 to 8 minutes.
10- Once the butter and oil mixture has cooled down, add the yogurt-sugar mixture to it and mix using a wire whisk until it is all well combined.
11- Now, add the flour and cocoa powder mix to it.
12- Mix until well combined using a spatula. Also add 1 tablespoon of warm water here while mixing the dry ingredients.
13- Once dry ingredients are mixed, add 1/2 cup chopped walnuts or pecans. You can also add chocolate chips if you like.
14- Fold the nuts using a spatula and your brownie batter is now ready.
15- Pour the batter into the prepared square pan. Level the top with a spatula, you can also sprinkle some chopped nuts on top.
16- Bake at 350 F degrees for 25 to 30 minutes. My oven takes 28 minutes but every oven is different so start keeping an eye after 22 minutes or so. You are not looking for a clean toothpick coming out from the center here (like a cake), you want some crumbs sticking to the toothpick actually but you don’t want it to be wet. If your toothpick comes out clean, you have over baked your brownies.
Once you have taken them out of the oven, let them cool in the pan itself. Then place the pan in the refrigerator for 2 to 4 hours and then cut them. Don’t cut them before else they will crumble and you will not get clean pieces. I like to warm mine up a bit in the microwave before eating them.
How to store and how long are the eggless brownies good for? I like storing the brownies at room temperature and they are good for 3 days. I find they taste best consumed within 48 hours. You can also refrigerate them and they will last longer for up to 5 to 6 days.
Can You Make These Vegan
I haven’t tried this recipe with vegan yogurt but I think it will work. I would recommend using plain soy milk yogurt or plain almond milk yogurt. Also, use vegan butter in place of regular butter. The rest of the recipe will remain the same.
Why Do My Eggless Brownies Turn Hard
Usually this happens when you over bake the brownies. The thing with eggless brownies or brownies in general is that they need to be baked just for the right amount of time. You don’t have to wait for a toothpick inserted in the center to come out clean in case of brownies (unlike cakes)! They will be dry and hard if you over bake them.
Every oven is different, so it’s a good idea to invest in an oven thermometer and check the actual settings of your oven. If your oven is running too hot, you might need to bake for a lesser amount of time than the recipe calls for.
Bake the brownies until the toothpick test comes out with some crumbs sticking to it (but it should not be wet batter), that’s the stage you want to take them out of the oven. They will continue to cook a little as they cool down in the pan.
- Since the taste of these eggless brownies depends so much on the cocoa flour being used, I highly recommend using a good brand of cocoa powder for the best flavor. I love Rodelle, Valrhona and Anthony’s cocoa powder.
- For extra chocolate flavor, you can add chocolate chips to the batter as well. I like using dark chocolate chips but semi-sweet ones will also be nice.
- It is important to wait for the brownies to cool down before you attempt to cut them. Once they have cooled down (I like to put them in the refrigerator for 2 to 4 hours), cut them using a sharp knife. For cleaner edges, use a sharp knife and dip the knife in hot water, then wipe with a clean paper towel and then cut the brownies.
- You can use granulated white sugar in place of caster sugar, just make sure to mix it for some more time so that it dissolves completely.
- Warm the brownies a little in the microwave before serving and top with some ice cream. The combination of warm fudgy brownie topped with vanilla ice-cream makes the best dessert. You can also serve them with a glass of cold milk.
Older Recipe: I have tweaked the older recipe to make it better. This version in my opinion results in a more fudgy brownies which is what I was going after. However, if you would like a copy of the older recipe, drop me an email and I will send you the pdf file.
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This post has been updated from the recipe archives, first published in April 2017.
- 3/4 cup all purpose flour 98 grams
- 1/3 cup + 1 tablespoon cocoa powder 42 grams
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt optional, add only if using unsalted butter
- 1/2 cup plain yogurt 120 grams, at room temperature. I used plain whole milk yogurt
- 1 cup caster sugar 200 grams, or can use granulated white sugar
- 1 & 1/2 teaspoon vanilla extract
- 6 tablespoons salted butter 85 grams, cut into cubes
- 1 tablespoon oil 15 ml, use any flavorless oil of choice
- 1 tablespoon warm water
- 1/2 cup chopped walnuts or pecans
- Prepare an 8-inch square pan by lining it with parchment paper and preheat your oven to 350 F degrees before you start. To a large bowl, add the dry ingredients- flour, cocoa powder, and baking powder. Also add 1/4 teaspoon salt if using unsalted butter in the recipe. Mix using a whisk until the dry ingredients are well combined.
- Now to another bowl, add plain yogurt and sugar. I have used caster sugar since it dissolves easily. Mix using a wire whisk (or you can also use a stand or hand mixer) until the sugar dissolves completely. This step is important and the sugar needs to dissolve completely. Then add the vanilla and mix until combined.
- Cut the butter into small cubes and place it into a bowl. Place that bowl over a pot of simmering water (double boiler method) and melt the butter. You can also use a microwave to do this. Once the butter melts, remove the bowl from heat and add the oil to it and mix. Let this cool down a bit.
- Then add the yogurt and sugar mixture to it and mix using a whisk until it's combined. Followed by the flour and cocoa powder mix. Use a spatula to mix everything together. I also added 1 tablespoon of warm water while mixing in the ingredients at this time.
- Once the dry ingredients are mixed, add the chopped nuts. Fold the nuts using a spatula. Pour the batter into the prepared pan, level using a spatula. Bake at 350 F degrees for 25 to 30 minutes. Mine get done in 28 minutes but every oven is different so keep an eye after 22 minutes. Don't wait for the toothpick to come clean, you need to take the brownies out before that. You want some crumbs sticking to the toothpick.
- Let the brownies cool in the pan. Once they have cooled down, transfer the pan to the refrigerator for 2 to 4 hours and then slice them up.
- I cut them into big 9 pieces but you can get more smaller pieces. I usually cut them into 12 pieces.
- Let the brownies cool down completely and place them in the refrigerator for 2 to 4 hours before slicing them. If you slice them quickly, they will crumble.
- Make sure to not over bake the brownies else they will turn hard. Take them out of the oven when there’s still some crumbs sticking to the toothpick when you insert it in the pan. Don’t wait for the toothpick to come out clean completely.
144 thoughts on “Eggless Brownies”
How to use unsweetened chocolate in dis recipe
this recipe uses cocoa powder but u can definitely melt some chocolate and add it to the batter too
How long they can last in the refrigerator ? Also can these be frozen for later use?
Ideally they should not be kept in fridge because they dry out quickly in the fridge. But you can keep them for 5-7 days in the fridge. Yes these can be frozen.
Can I use ghee instead of butter as my parents don’t eat butter? If yes, then could you provide measurements for ghee ASAP! Thank you in advance!
I have not tried with ghee but you can try. I would use the same amount
Thanks for this amazing recipe. I have tried it once and they came out very delicious and chocolaty! I want to try again, however, this time I want use wheat flour(atta) instead of maida. Can you pls suggest if I need to change the measurements for other ingredients. Thanks in advance!
I would say do 50% atta and 50% maida
Hey hi I’ve made this brownie with whole-wheat flour and with the same measurements provide by Manali,I tell you it came out super delicious and no one can tell I’ve used wheat flour…
Thank you Manali for the yummy recipes ☺️
These brownies are awesome and as you said my search for mouthwatering eggless brownies has ended here. Thank you very much.
Hey your recipe has measurements in cups. Can you pls mention it in grams or specify what cups you using. Cos different cups have diff measuring standards
sure I will make again and update