Eggless Brownies
Mar 10, 2023, Updated May 07, 2023
This recipes makes the perfect fudgy and gooey Eggless Chocolate Brownies! Warm them up and enjoy with ice cream for the ultimate treat.
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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!
Ingredients
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.
Storage
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.
Expert Tips
- 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.
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This post has been updated from the recipe archives, first published in April 2017.
Eggless Brownies
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have a question ..
Instead of yogurt what can be used??
try applesauce?
I’m so glad to have found this recipe. Just a quick question, can I use dark chocolate cocoa?
yes!
Can we use the dutch processed cocoa powder?
should be okay in this recipe
Due to lockdown it is difficult for me to get butter. What can j substitute it with?
Also, can i steam them while covered with aluminium foil instead of baking?
ahh I am sorry I can’t think of anything that will work here, butter is what works with brownies. You can use oil but the butter adds to flavor
Hey, this is my first time here and your recipes look yum. My doubt is that, can we use curd in place of plain yogurt?
curd and yogurt is the same thing
No worries. Thank you.
Hi Manali, I just made these brownies and they are a super hit!!! Everyone loves them. I’ve been looking for a good eggless brownie recipe and I can now say I’ve finally found the perfect one! Thank you so much!
Do you have a recipe for an eggless cheesecake brownie? Would love to try it if you do.?
glad you liked it! I don’t have cheesecake brownie recipe yet, will definitely share in the future 🙂
Hi Manali. I have a question. What should be the baking time if we bake on 230 degrees. My oven have maximum 230 degrees. Waiting for your reply. TIA
Hi Komal, I live in US and hence mention temperature in Fahrenheit since that’s the metric that’s used here. In your oven you have to bake at 180 C (which is 350 F).
Excellent recipe, thank you so much Manali. The only thing I did was replace choc chips with walnuts. God bless you
Should I apply oil on the aluminium foil or should I directly coat my baking tray with oil?
aluminium foil will be better
Can I add nutellla as well?
you can try, reduce the sugar then
This recipe looks awesome.
Would you kindly give measurements in grams please?
In UK, we have grams rather than cup.
Thanks
when I make the recipe again, I will update. But I live in the US and 1 cup=240 ml. 1 cup flour=130 grams, 1 cup sugar=200 grams.
And also the butter in grams instead of tablespoon
around 100 grams (1 tablespoon butter is 14.2 grams)
Hi ma’am
Can you just tell me how much grams of Cocoa powder is used instead of 2/3cup measurement
around 65 grams
Can we make the brownies in a pressure cooker???
sure, search for a pressure cooker brownie recipe. I don’t have much experience baking in a pressure cooker.
I just tried making these today and everyone loved them! Thank you for the eggless recipe
welcome, I am glad to know!
I tried this recipe yesterday . Although the recipe is good and the texture and taste of the brownies comes out very good, it is way tooo sweet.
I think 3/4 cup of sugar should be used instead of 1 cup.
Also Using 7 tablespoons of salted butter makes the brownies a little too salty. Using unsalted butter and adding salt to the batter will be better.
However this recipe is excellent with the above mentioned minor changes.
Thanks.
Hey if i need to add melted dark chocolate to this recipe, does the flour quantity needs to be increased??
haven’t tested the recipe with melted chocolate, that will change the proportion of ingredients. So I will need to re-test the recipe.
We have just tasted my first batch of brownies and definitely approve! Our hens aren’t laying and I won’t resort to shop eggs so was lucky to find your recipe.
I used self raising flour so no baking powder required, less cocoa powder but more (75%) chocolate which I ground, reduced the sugar to 3/4 cup, used a tbs milk to replace some of the thick yoghurt, and sunflower oil. Melting the butter in the microwave is definitely the way to go.
It didn’t rise as much as I expected but even so was delicious. Next time I might use plain flour and baking powder as per the recipe. And I’d reduce the cook time to 25 minutes as I felt it could have been slightly moister. My usual recipe (with eggs) includes walnuts and sour cherries so I just might try a few of those in.
good to know 🙂
Just tried this today. . Came out fab for an amateur baker like me. . Wanted an eggless recipe , and glad I found yours. However I did go low on the sugar than what’s mentioned, and yet it tasted brilliant .. thanks a ton
glad to know!
Hi can I know which store bought yogurt will be good for brownies or anyother pastries? Like any brand you would recommend? Greek yogurt is acceptable?
I live in the US and buy regular brands from stores here. USe any, there’s no preference. Yes greek yogurt is fine.
Hi can I use greek yogurt for yogurt?
yes should be okay
Is it possible to get a lighter brown coloured crust on top of the brownie? How does that happen in an eggless version?
use a light brown color cocoa powder! simple
Hey! Loved the look of these brownies.
Had just two questions in my mind.
1. What exactly causes the crackly top on the brownies to be of a slightly lighter colour?
2. If we use unsalted butter instead of salted, is there a difference in result that we might see?
1, baking for less time.
2. you can use unsalted, then add some salt in the batter.
Also, does the batter have to be immediately baked? Or can I refrigerate it and bake it the next day?
has to be baked immediately
Hey, love the way these brownies look and I’m hoping for the same outcome. Doubts:
1. Does the yoghurt have to be hung and drained out of water? Can homemade dahi be used?
2. Is it ok if I don’t use baking powder cause I want a pure fudgy brownie. I’ve heard baking powder makes it cakey.
3. Does the sugar have to be white or brown?
already replied please check your previous comment
Also, can I use half the quantities you mentioned to make half a batch of brownies ? (8 pieces instead of 16)
Hey! Love how these brownies look and I’m hoping to get the same outcome.
I have a few doubts.
1. Does the yoghurt have to be drained out of water? (Hung curd)
2. Can the yoghurt be regular home made dahi?
3. Can I NOT use baking powder, as I’ve heard it gives the brownie cakey texture. However, I want them to be as fudgy as possible.
4. Is it ok if I use regular vegetable oil?
5. Does the sugar have to be white or brown?
1. yes drain out water, should be thick yogurt.
2. sure if the homemade yogurt is that thick, else use store bought.
3. you do need some baking powder here since these are eggless. If these had eggs, then baking powder could have been skipped. If you want you can reduce the amount to maybe 1/2 teaspoon and see how that goes.
4.vegetable oil is fine
5. sugar used is white granulated sugar.
6. you can ho half batch if you have a smaller pan.
How long do I have to pre heat the oven and how many degree pre heat. First time baking
15-20 mins
Delicious ♡ Already made them twice.
good to know!
Hi Manali,
Loved it ?. Tried your recipe today and they turned out to be yummlicious!!! My search for a perfect eggless brownie recipe finally ends today ?. Thank you !!!!
awesome! 🙂
Hi Manali, can I replace all purpose flour with ragi/atta or a combination of the two? If yes then in what quantity?
this recipe hasn’t been tested with either of these flours so difficult to say. I would do 50% all purpose flour and 50% whole wheat
Hi Manali. Tried your recipe today. Thank you for sharing. In this period of lockdown- everyone enjoyed it.
Ran out of sugar midway so added shakkar ( soft brown sugar). The added zing was yummy. How ever my brownies turned out crumbly. Any suggestions on how to avoid that next time?
take them out of the oven a bit early, even oven is different so looks like you might have over baked them…
Hello Manali,
Tried it came out really well… it was of high demand for the kids 🙂
Thankyou
awesome!
Hi manali i tried your recipe brownie come very yummy ? Thanks
Hi. So for measuring 8 tbsp butter shud I use the melted or non melted one for the measure. Also while baking shud I switch on top and bottom rods. Or only the bottom. Is it safe to use aluminum foil in the oven. Also I have Hersheys coco powder… Will that doI am a novice in baking
it should be un melted and then melted for the recipe..so take out 7 tablespoons butter from your fridge and melt it..aluminium foil is safe to use in the oven…hersheys cocoa powder is okay to use..I am not sure about rods..just bake in the middle rack
It was good but more like a moist dark chocolate cake… I think I used too much butter as the recipe calls for tablespoons of butter and I find it difficult to determine tablespoons. Did you use heaped tablespoons butter?
I used the measured tablespoons of butter that we get in the US..1 tablespoon of butter is around 14 grams
Is it on the thicker side with ribbon consistency or it doesn’t reach the ribbon consistency at all
it doesn’t really get to ribbon consistency, just thick batter
And do we pre-heat before baking?
yes we always pre-heat!
what can I use if I don’t have canola oil?
any neutral oil like vegetable oil, avocado oil etc.
These look amazing Manali! I rarely bake brownies, but would definitely try this recipe!
thanks Mira!
I made these today and they were great! I used Greek yogurt so they had a little bit of a tangy taste.. but it eased up after siting in the fridge awhile. I’d probably use a whole milk yogurt or vanilla Greek yogurt next time though. Great recipe, thanks!
Glad you liked these Anastasia! And yes I should have mentioned, I used plain whole milk yogurt, that works best. Just edited to add that 🙂
Gorgeous!! Love that they are eggless!
Thanks Kelly!
I love eggless brownies and these look delicious, Manali. Hope you Mom is doing better now. Sending good vibes.
I have kept you and your mother in my prayers, Manali! I certainly hope you can enjoy your time in Delhi. Aaand I hope it’s not ridiculously hot while you are there. 😉 These brownies are fabulous, girlfriend! I’ve never tried eggless brownies, but I bet they are dangerous, because I’d want to eat the raw brownie dough with a spoon! Hehe. Cheers and travel safely!
Thank you Cheyanne!
Your mom is in my prayers, my friend. <3 Before I wrote a single word I had to pin that first shot! OH MAN! I know it's just time for breakfast – but this could be all three meals for me today! Delicious! Safe travels, dear!
Thank you Annie. Brownies for breakfast is totally acceptable! 🙂
I have so many thoughts here, Manali! First of all, my thoughts and prayers remain with your mother. I hope everything works out. Second, I’m a huge believer in the ‘best ingredients make the best recipes’ thing! I’ve never made eggless brownies, but your version looks incredible! I just wish I had some of these brownies on my desk right now. 🙂 Oh, and I get ya on those long flights. 2 movies back-to-back, and I’m ready to go nuts from being stir-crazy. Hang in there, my friend!
Thank you David 🙂 It’s amazing how much difference quality ingredients can make to a recipe!
Eggless brownies?! I’m intrigued! These look fantastic, Manali! I’ll take the entire batch, please! 🙂
Thanks Gayle!
What kind of cocoa powder did you use? It looks really light..the one we usually get here in Europe is Dutch processed.
Angie, I have used Anthony’s Organic Cocoa Powder..it’s absolutely amazing! https://www.amazon.com/Organic-Anthonys-Certified-Gluten-Free-Non-GMO/dp/B00F7SU64K/ref=sr_1_2_a_it?ie=UTF8&qid=1492772006&sr=8-2&keywords=anthony%27s+organic+cocoa+powder
They look divine! Enjoy the early summer weather in Indian, Manali!
Hi, I have made this a few times, and LOVE this recipe! Thanks for sharing!