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 –
Eggless brownies | Fudgy chocolate brownies
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
How to Store Chocolate brownies -
Store brownies in cool dry place for up to 2 days or in the fridge for up to 5 days .Can you freeze Chocolate Brownies -
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.Nutrition
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 .
Pin this for later 🙂
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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Thanks for stopping by.
I made the brownies and it was my first time baking experience, it was a bit crumby but was really good. I used jaggery instead of sugar and used banana instead of yogurt.
Hi Himanshi, bananas are fine but jaggery when set hard tends to make baked goods crumbly. I guess you will need to add more liquid. I still have to experiment it with jaggery.
Can you suggest an alternative to yogurt?
You can do flaxseed meal or apple sauce. Refer to my other brownie recipe on the blog – hot chocolate brownies.
hello, any idea why some of the brownies get stuck as i peel the parchment
Hello Angel, did you let brownies to completely cool before peeling the parchment? It may be the quality of parchment too. Because nothing sticks on parchment.
Hi khushboo!
Have tried ur recepie and trust me it came out supeerrr awesome… loved the gooeyness ohh soooooo yumm 🤩🤩 thanku for sharing such amazing and egg free recipes 😘😘
Glad you liked it Neha. Thank you for sharing your feedback and photo with us. The brownies sure looks delicious.
Hi
This is Vidhya. I made your brownies last week..It turned out delicious..Thanks for the eggless recipe..
I have a doubt? Can we use diabliss sugar sweetener in place of sugar?
Is it the same quantity to be used?
Please reply
Thanks
Awesome. Yes, you can use sugar-free options. But sugar-free sweeteners tend to be very sweet so I suggest using a bit less and don’t swap for exact sugar measure. Diabliss should have a chart of quantities to substitute sugar. If you are planning to make it diabetic friendly then avoid all purpose flour too. Good luck!
Hi Khushboo , most of your recipes are with curd. Is it true that curd recipes dont last long, usually only upto 2 days in room temperature?
Baked goods have a lot of sugar that acts as a preservative.So its safe to keep baked goods at room temperature. But weather plays an important role too. If it’s very hot then I suggest you put any baked good in the fridge.
Love this recipe! Just used a normal cup and didn’t add chocolate chips. I used some hazelnuts and walnuts and instead of yoghurt I used low fat quark since I didnt have yoghurt. It has a little thicker substance.
Still tastes amazing after storing some in the fridge. Just like it said.. just warm it up 30 sec in the microwave and taste the gooey chocolate deliciousness! Love love love
Glad you liked it Annemjin. I am happy you made changes to the recipe to suit your taste.
Hi..can we substitute cocoa with 55% dark
Chocolate ? And if yes, what’s the quantity ?
Hey twinkle, I suggest you follow recipe as is. For using melted chocolate in brownies follow the recipe that includes it. Altering this recipe will change the liquid measures too.
Hi..I tried this receipe today..I wanted to knw..do these brownies rise in oven..becoz it has bP in it..mine dis nt that’s y asking..how it should b..
Hi Prachi, brownies are supposed to be fudgy and not spongy. They aren’t supposed to rise or it will turn into a cake.
Thanks for the immediate response.
Yes I did measure everything correctly,the oven was hot,the brownies were cooked to perfection,did it with a spoon.I made half the quantity mentioned in a 5*5 inch square pan.Would this make a difference?
.
Also I forgot to mention that I found it way too sweet.To how much can I reduce the sugar to. Used breakfast sugar in it.
Thanks much
Hmm Deepti, I still can’t figure out why. You can adjust the sugar to your taste . Reduce it by 2 tablespoon if you find it too sweet. This recipe uses way less sugar than other brownie recipes out there.
Hey Khushboo
I just tried your recipe and it tastes divine ….but the only problem I faced was a sunken centre but a little risen at the edges.Iwonder what the reason can be?
.
Kudos to ur RnD
Thanks
Ooops .. sorry for that Deepti . Did you measure the raising agents correctly.? Is your oven running hot ? Or did you remove brownies before it was done ? Was it cooked in the center? And did you use a spoon or an electric whip . Over beating causes lot of air bubbles which might cause caving of brownies in the center after baking.
Hi .
I want to know if adding baking powder make the brownies Cakey…
I’ve tried an eggless recipe before…that too had baking powder..and I felt it was too Cakey…
TIA
Hi Sharon , I hear you. But these ones are not cakey . They are fudgy . I do not use eggs so some baking powder is essential otherwise your brownies will be dense doughy .The key is not to whip the batter , just mix until combined.
I can say proudly that I have tried your eggless cake and brownie recipe and they are just awesome…each time when I get an order for eggless cakes I use to get anxious but after your receipee am more an eggless cake Baker..thanks a lot
Amazing brownies…….egless brownies re invented….
These brownies are amazing!! I have been baking egg-free for ten years, due to my child’s allergy, and I have tried so many brownie recipes. Every single one was a disappointment, so much that my husband urged me to stop trying them. But then I saw yours and not only how gorgeous they looked but how precise and thoughtful your notes are, so I took a chance. These are REAL brownies! You have our eternal thanks!!! I cannot wait to try your other recipes!
I am happy Carolyn that you trusted your instincts and went ahead with this recipe. It’s a house favorite too. Do try other eggless recipes. I am sure you will love it the way many of my readers do. Thank you for a lovely and kind feedback!
THE BEST RECIPE of brownie….first time I tried brownie n it came out so so good….I m in luv with brownies now😊
Thank you Pooja for a lovely feedback!I got your brownie photos .. they have come out perfect. Enjoy!
I sifted the grounded sugar into the cocoa butter batter….that finally did the magic…….why sometimes the batter do not get completely baked….???????? Once when i was following the recipe the butter did not break but the batter was undone from inside????
No idea Ishita. May be bake for few minutes longer as every oven is different.
Hi Khushboo,
I tried the recipe and it came out excellent.. I tried a slight variation as well by using wheat flour and jaggery.. it was amazing. Thanks for the recipe..
sounds great Rashmi.. I cant wait to try the jaggery version.
Finally , the brownies came out very well……thank u for such an amazing recipe….n how actively you respond to rvery query is also praiseworthy…
Fantastic Ishita. I have to thank you for not giving up so easily. As well as believing in my recipe. Thank you for trying it out. May I know what trick worked finally ?
Just 1 more query…….i want to make 8 servings of brownie …so can i halve the given proportion of the ingredients in the recipe?????
You will have to for a smaller tin if you halve the ingredients Ishita.
Do pan size affects baking ??????I have 6″×4″ rectangular aluminium pan……
It shouldn’t for the problem you have mentioned. I suspect butter broken .
When the first tym i tried the recipe the batter wasnt boiling,it was just the brownies came out uncooked,but the next time i tried the batter was boiling inside the oven…..n butter had separated from the batter………can this happen due to excessive use of butter than mentioned in the recipe……??????
Hello Ishita, do not panic. Please use the measurements as mentioned. It’s US standard size cup. You may use weighing scale for accurate measure too. Please go through the entire post before starting to bake. I suspect that your butter is too warm and breaking. Do one thing let the cocoa butter mixture cool completely then slowly add in room temperature yogurt. Not cold yogurt from the fridge. Hope this helps. Let me know either ways!