Eggless brownies | Fudgy Vegan brownies

These eggless brownies will change your life forever!! If you like your brownies fudgy , with crinkled top , gooey and chewy, tender enough but not cake like, packed with nuts!!

Then my friend your search for a perfect egg free brownie is over.

This cocoa brownie recipe  is a VEGAN friendly version too.

This is by far my favorite brownie recipe and I am happy to share it with you today.

Wait a minute .. why cocoa brownies ?? 

Because this recipe doesn’t require melting chocolate . Using cocoa instead gives a rich chocolaty feel to these brownies.

Wait until you make these eggless brownies this way and you will instantly fall in love with them.

How did I come up with this brownie recipe ?

It’s adapted from here. But for making them eggless and the way I wanted it in taste and texture I have changed almost all the proportions and it’s no more like the original.

Making these changes wasn’t as easy as I thought.

It all started 2 years back . I vaguely remember that day. I was craving brownies and was all set to make it. Unfortunately I was out of baking chocolate. I quickly searched online and settled for cocoa brownies by Alice Medrich. I was a bit skeptical about using cocoa instead of melted chocolate but then there was no harm experimenting .

This recipe must be great for folks consuming eggs .But oh boy converting this recipe having eggs into eggless was such a bummer.

1 st trial

Followed recipe to the T replacing only eggs with yogurt.

Result-

• It was falling apart, way too much cocoa and no structure. Plus it was super greasy as I think my butter was overheated.
• I baked for longer than called for but still not cooked through 🙁
• Eggs does like a zillion things to your baked goods and baking without it surly needs few trials.

So in the second trial –

I changed cocoa and flour ratio. Increased flour and tad less cocoa than flour thinking brownies will have great structure .  Increased the temperature to standard 350 deg F .It turned out tough and way dense but did not fall apart. But while mixing sadly the butter was separating .( I blame myself as I was a rookie back then)

So now structure wasn’t a problem

I had 2 problems to handle –

• avoid butter from separating and get less greasy brownies
• get fudgy moist and light brownies

So thought of –

• adding leavening agent
• use less butter and stabilize the butter somehow

So in the Third trial –

Reduced butter and added some oil so that butter doesn’t break – I was inspired by buerre monte – a French technique to emulsify butter with water . But here I used oil – God knows why – just intuitive

As I know oil can sustain higher temp than butter and I thought it might add in some moistness to my brownies.

Added just a 1/4 teaspoon baking powder.

Result –

• Butter problem solved
• But a little more dense,  chewy and gooey than expected  . Suspected it needs to be more tender.
• I am one finicky soul when it comes to desserts and if I don’t get it the way I want I will remake it endless times .

So last and final trial that left me and my entire family go GAGA over it was –

• Increase baking powder , rest remains same as 3 trial and result is down below .
• Perfect eggless brownies in every way.
• And I have made  vegan version of the same a lot of times.

Given below is step by step instructions and pictorial followed by important tips and notes.

The double boiler method might seem intimidating or boring but trust me these extra 10 minutes is totally worth it.

How to make Eggless Brownies –

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4.68 from 43 votes

Eggless brownies | Fudgy Vegan brownies

These are the best eggless fudgy cocoa brownies you will ever have. With easy vegan options.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 28 minutes

Total Time 38 minutes

Adjustable Servings -16

Author Khushboo

Ingredients

• ¾ cup / 98 grams All purpose flour *
• ½ cup / 45 grams unsweetened Cocoa powder *
• ½ cup / 115 ml thick yogurt *
• 6 tablespoon / 75 grams salted butter/ vegan butter
• 1 tablespoon flavorless oil
• 1 cup plus 2 tablespoon / 223 grams granulated sugar *
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence
• Topping
• ¾ cups mixed nuts or more.
• ½ cup chocolate chips or broken chocolate of your choice.
• 2 teaspoon all purpose flour.

Instructions

• Pre heat your oven to 350 degrees F / 180 deg C.
• Line a 8 " square pan with parchment paper horizontally and vertically with a bit of over hang for easy pick up after baking.
• 
• Toss the choco chips and nuts into 2 teaspoon all purpose flour. Keep aside. This will avoid them sinking at the bottom of the pan during baking.
• For the batter we will be using double boiler method.
• Choose a medium size heat safe bowl which can sit easily on a saucepan.
• Heat some water in the saucepan on medium heat. Water level should be just 2-3 inches high. Water should be simmering and not a rolling boil. Adjust temperature of water accordingly.
• Place a heatproof bowl over the saucepan . The water in the saucepan shouldn’t be touching the bowl above .
• Cut the butter into small pieces and add it to that heat proof bowl. Add in oil too.
• Now vigorously stir oil and butter together until its melted and emulsified well for about 20 seconds . This step will avoid the butter to break even if the temperature is a bit high giving you smooth silky batter later.
• Now add in the sugar and cocoa powder to the bowl and stir well with butter and oil mixture until combined which will take about less than 1 minute .
• At first the mixture will look gritty and rough.
  
• But it will smooth out later after adding rest of the ingredients.
• Take the bowl off the saucepan and let it cool a bit until lukewarm before adding yogurt.
• After 2 minutes or when the cocoa mixture in lukewarm and not very hot ,slowly stir in yogurt and vanilla until incorporated well and smooth.
• 
• See below the mixture is smooth already.
• 
• In a separate bowl sift in flour and baking powder.
• Now add the sifted dry ingredients to the wet ingredients .
• 
• Combine everything gently with a spoon or a spatula until smooth and lump free.
• Do not over mix – not more than 50 strokes .
• Now fold in some nuts and choco chips in the batter if desired.
• 
• Pour the batter evenly in the lined pan.
• Top it with some nuts and chocolates if desired .
• Tap the pan gently on your countertop to release any air bubbles.
• Bake it in a pre heated oven on the middle rack for 23-30 minutes or until the top is set to touch and crinkly and the brownies leave the sides . Check at 25 minute mark.
• 
• Toothpick test does not work with brownies . If you are really confused about your brownies being done or not then insert a tooth pick in the center and it should not come out with liquid batter.
• If the toothpick comes out clean that means you have over baked the brownies. Few crumbs are perfect.
• Remember that the brownies continue to bake even after they are out of the oven.
• Once done take the pan out of the oven and place it on a cooling rack.
• Let the brownie completely cool before taking it out of the pan .
• For clean cut edges of the brownies , after its completely cooled place the pan in the fridge for at least 3 hours before cutting ( I cant wait that long 😉 )
• Lift up the parchment overhang and place the brownies on the cutting board.
• With a help of sharp serrated knife cut 8 large or 16 small pieces.
• Enjoy it cold or warm it up for 10 seconds in your microwave . Both ways it tastes out of this world.
• 

Notes

You may use foil liner instead of parchment paper. Just lightly grease it with oil.
If using plastic clips to secure parchment as I have done in the picture above, remove them before baking the brownies .
I have used raw sugar i.e vegan . You may use sugar of your choice.
If sugar granules are large then after measuring you may pulse it in your blender and use.
I have used soy yogurt , use yogurt of your choice.
I never feel the need of adding any extra liquid to the batter but yogurt thickness may vary so if the batter is too thick then add 1 tablespoon of water.
I have used canola oil. Use oil of your choice.
If vegan, earth balance butter works great.
If using unsalted butter add 1/4 teaspoon of salt to the dry ingredients.
Use nuts of your choice or skip.
I have used Ghirardelli's bittersweet chocolate chips .
Store brownies in cool dry place for up to 2 days or in the fridge for up to 5 days .
You may wrap individual brownie pieces in cling wrap and foil and freeze them up to 3 months . Thaw overnight in the fridge or over the counter on room temperature for 1-2 hours before eating.

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An important tip

Every oven is different. If you want gooey and chewy brownies – it’s generally done at 25-30 minute mark. If you want tender and melt in mouth brownies bake a bit more say up to 30-33 minute mark.

If you are inserting a toothpick, it should not come out with sticky batter, it should come out with few crumbs .

A confession to make . I forgot to top it with chocolate chips before baking. Happens with me a lot 😉 So topped it after baking and broiled it for a minute , hence use see them melted .

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Hope you like this recipe as much as we do .

PS: 8th December is National Brownie Day so make some soon!

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