Eggless Brownies

Super fudgy Eggless Brownies with an intense chocolate flavor! You would love these with a glass of milk!
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Fudgy and oh so chocolaty Eggless Brownies! Enjoy them with a scoop of vanilla ice cream on top or a glass of milk!

As you guys are reading this, I am already in Delhi and enjoying [NOT] the 110 F temperatures! Just kidding, who can possibly enjoy that much heat? Anyway I am writing this on my flight to India. Yes going back again, for the nth time in the last 6 months. Frankly speaking, I don’t even remember the count now, just holding on to things and trying to take each day as it comes. That’s what I keep telling myself “one day at a time” and that’s what keeps me going. Please keep my mom in your prayers, I would really appreciate that.

I have realized that I get tons of work done on long flights like this. And thanks to technology, nowadays it’s so easy to stay connected on air. It not only helps me kill time on a 15 hour direct flight but also helps me finish some work. I really get bored after watching 1-2 movies and honestly how many movies can one watch in one go? As usual before leaving, I tried making some recipes to share with you guys and one of them was these Eggless Brownies.

eggless brownies

I do get a lot of requests for eggless baking recipes and I realize that I don’t post them enough. Trust me, it’s something I am working on and I would have done so much more if my last few months weren’t as crazy as they were (and still are). But guys, your search for the perfect eggless brownies recipe ends here.

These Eggless Brownies are

✔ Fudgy

✔ Moist

✔ Chocolaty

✔ 10 ingredients only [8 if you skip the chocolate chips and use salted butter]

If you ask me, these were even better than my regular brownies, seriously I am not even kidding. I couldn’t stop eating them and asked Sarvesh to take the entire pan to his office else I would have finished them in one sitting. Here’s the secret guys to making the best eggless brownies – use the best cocoa powder available in the market. Actually that’s the secret to making best brownies (eggless or not) or any chocolate cake. When you use the best ingredients, you get the best results. I love Valrhona cocoa powder, it’s amazing. I like Rodelle as well but these brownies I made using Anthony’s organic cocoa powder and they turned out super good. So I would highly recommend using one of these, it makes all the difference. I have not been paid by any of these brands, just sharing my experience with you guys.

I loosely adapted this recipe from my caramel pecan brownies. If you have noticed, I like to add little oil to all my brownies, I know most brownie recipes call for all butter but just a little bit of oil helps in keeping them super moist. At least that’s what I have noticed in my experience. Also I like to use lot of cocoa powder in my brownie recipes, for this one I used 2/3 cup cocoa powder and 3/4 cup flour (just like the caramel pecan brownies) so the ratio of cocoa powder to flour is pretty high but that’s required to bring in that chocolaty flavor. Like I said, use a good quality cocoa powder to get an intense chocolate flavor.

And what about butter? Yes, a really important ingredient to make good brownies. I have used salted butter here, you can definitely use unsalted butter, just make sure to add salt to the batter when you use the unsalted butter. I personally love using salted butter in my recipes, in fact I prefer it even in my frosting sometimes. But that’s just me, you don’t have to agree with me. If you are in favor of using unsalted butter in your recipes, then that’s the way to go.

Adding chocolate chips is optional but hey we are talking about brownies here so why not make them even more chocolaty and add some chocolate chips. Makes sense right? I hope you guys will give these eggless brownies a try and if you do, please share pics and tag me #cookwithmanali on social media. I would love to see your creations.

PS: Don’t try to cut these brownies immediately. It will be a mess and you will not get clean pieces. Of course it will be really delicious but not presentable. Take the brownies out of the oven and let them cool completely. Once they have cooled completely, place them into the refrigerator for 1-2 hours. I know it’s hard to wait but do it! And then cut them using a sharp knife. Pro tip: for cleaner edges, use a sharp knife and dip it in warm water, rinse and then cut the brownies.

PPS: If you worry about your brownies sticking to the pan, do this – line your pan with aluminium foil. Spray the foil generously with a non-stick spray. I prefer those baking spray which are mixed with flour, so look out for those. And remember to spray generously. Your brownies will never stick to the pan.

 

Method

Line a 8×8 inch pan with aluminium foil and spray generously with a non stick spray. Set aside.

 

In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt (if using unsalted butter, I did not add salt since I used salted butter).

Melt butter using a double boiler method or microwave. For the double boiler method, cut butter into pieces and place it on top of a pan of barely simmering water. The bottom of your bowl should not touch the surface of water in the pan. Whisk continuously till the butter melts completely.

Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.

Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.

Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.

Add in the flour-cocoa mix.  Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.

The batter will be really thick, that is fine. Fold in chocolate chips.

Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter. Bake the brownies at 350 F degrees for 30-35 minutes.

Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.

Slice into pieces and enjoy these eggless brownies! Warm them a bit and serve with vanilla ice cream for the ultimate indulgence!

* Additional add-ins: nuts- walnuts, pecans would be great here.

Eggless Brownies

Manali
Super fudgy Eggless Brownies with an intense chocolate flavor! You would love these with a glass of milk!
4.90 from 29 votes
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Sweet
Cuisine Dessert
Servings 16 brownies
Calories 168 kcal

Ingredients

  • 7 tablespoons butter I used salted
  • 1 tablespoon canola oil
  • 3/4 cup all purpose flour
  • 2/3 cup cocoa powder
  • 1.25 teaspoons baking powder
  • 1/4 teaspoon salt only if using unsalted butter
  • 1 cup granulated sugar
  • 1.5 teaspoons vanilla extract
  • 1/2 cup plain yogurt use thick whole milk yogurt preferably
  • 1/2 cup semi-sweet chocolate chips optional

Instructions
 

  • Line a 8x8 inch pan with aluminium foil and spray generously with a non stick spray. Set aside. Pre heat oven to 350 F degrees.
  • In a bowl sift together flour, cocoa powder and baking powder. Also add in the salt (if using unsalted butter, I did not add salt since I used salted butter).
  • Melt butter using a double boiler method or microwave. For the double boiler method, cut butter into pieces and place it on top of a pan of barely simmering water. The bottom of your bowl should not touch the surface of water in the pan. Whisk continuously till the butter melts completely.
  • Remove bowl from the pan and let it cool down a bit, for 5-6 minutes.
  • Once butter has cooled down, add oil, 1/4 cup yogurt and 1/2 cup sugar. Mix to combine.
  • Add the remaining 1/4 cup yogurt and 1/2 cup sugar and vanilla extract and mix till well combined.
  • Add in the flour-cocoa mix. Combine using a spatula, do not go overboard with mixing the batter, few streaks of flour is okay.
  • The batter will be really thick, that is fine. Fold in chocolate chips.
  • Transfer batter to the prepared pan. Spread the batter throughout the pan using a spatula or back of your spoon. If batter sticks to your spatula/spoon, simple spray little non-stick spray of your spoon and then spread the batter.
  • Bake the brownies at 350 F degrees for 30-35 minutes.
  • Remove from oven and let them cool completely. Transfer to the refrigerator for 1-2 hours before cutting into pieces.
  • Slice into pieces and enjoy these eggless brownies!

Nutrition

Calories: 168kcalCarbohydrates: 22gProtein: 1gFat: 8gSaturated Fat: 4gCholesterol: 14mgSodium: 85mgPotassium: 136mgFiber: 1gSugar: 15gVitamin A: 160IUCalcium: 33mgIron: 1.2mg
Tried this recipe?Mention @cookwithmanali or tag #cookwithmanali!

Eggless Brownies

144 thoughts on “Eggless Brownies

    1. 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.

  1. 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!

  2. Hi Manali,

    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!

    1. 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 ☺️

  3. 5 stars
    Hi Manali,
    These brownies are awesome and as you said my search for mouthwatering eggless brownies has ended here. Thank you very much.

  4. 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

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