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Eggless fudgy cocoa brownies| Simple Vegan brownies

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These eggless fudgy cocoa brownies| Simple Vegan brownies will change your life forever!

How do you like your brownies to be?

vegan-cocoa-brownies

If you like them –

 fudgy

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.

eggless-cocoa-brownies

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.

eggless-cocoa-brownies-easy

How did I come up with this 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 .

A perfect eggless brownie in every way.

And I have made  vegan version of the same a lot of times. 

vegan-cocoa-brownies-fudgy

 

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. 

Liked this recipe?Do give it a star rating below !
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4.66 from 40 votes

Eggless fudgy cocoa 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 Kothari

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.
Tried this recipe?Click photo & send it @carveyourcraving or tag #carveyourcraving on Facebook or Instagram to be featured!

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 🙂

simple-vegan-cocoa-brownies

Hope you like this recipe as much as we do .

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

eggless-cocoa-brownies-vegan-fudgy

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Comments

  1. 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.

  2. 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

  3. 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.


  4. 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

  5. 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.


  6. 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


  7. 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

  10. 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!

  11. 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!


  13. THE BEST RECIPE of brownie….first time I tried brownie n it came out so so good….I m in luv with brownies now😊

  14. 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????

  16. 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 ?


  18. 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..


  19. 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…

  20. 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?????

  22. 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!

  24. 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……??????

  25. Hello Kashish .. I have never had sour brownies .. may be you can try again with yogurt that isn’t very sour .. or you can replace yogurt with silken tofu puree plus 1 teaspoon lime juice or vinegar.

  26. Aww Reshma.. I am happy that this recipe worked out for you as well. Happy baking! Never give up!

  28. Ishita.. sorry to hear that. Did your butter break . Meaning is it separated and bubbly while baking?

  30. Hi Khushboo!!!!!tried ur eggless brownie version n they came out amazingggg….i just want to know if we can use flax meal replacer as an egg substitute in brownies….????


  31. Superb! Amazing! Awesome recipe:-) after numerous failed attempts at making an eggless brownie, your recipe gave me a new ray of hope that I too can make brownies.. thanks for sharing 😃

  32. Hey Khusboo I’ve messaged you on Feb 22 ’18 about the Brownies turning out a lil sour and you’ve asked me about the yogurt I used, well,I had used store bought yogurt. What do you suggest I do? I have been try to get a good eggless Brownie recipe please help!

  33. Thank you Gunj for a lovely feedback. I am happy that this recipe did not let you down considering it is eggless. Do try other ones on my blog too. Vanilla ice cream and chocolate syrup sounds delish!!


  34. I started looking for a vegan brownie recipe for a get together with my friends..After browsing through many recipes i settled with this one..let me tell you first,i love baking but i am not good with eggless recipes. So i was very worried how this will come out..but thanks to you it was a super hit. My friends were like crazy after trying this brownie and I mean literally. I followed this recipe step by step and it was perfect…all thanks to you.(p.s i served the hot brownie with vanilla ice cream and chocolate syrup)
    Thank you

  36. The best thing about this recipe is that it helps you learn from mistakes. And you at the end, get the perfect brownies! Loved the way it is written.

  37. Awesome Ishita. Glad you adjusted ingredients to your preference . Thank you for a lovely feedback. Do try other eggless recipes on my blog 🙂


  38. I was in search of eggless brownies since a long time. Then came across this recipe. It came out amazing. Although i adjusted sugar measurement according to our taste, they turned out fantastic! It didnt break while cutting ( was so hard to resist it for 3 hrs in fridge before cutting😀😀😀 ). It got finished in mintues when took it to my workplace for my colleagues!
    Thanks a lot for the wonderful recipe and detailed explanation helped a lot for first time bakers like me!


  39. Baked these brownies today and they are delicious. the best brownies i have baked till now, better than any other recipe. thank u so much for sharing the recipe. they broke a llittle white cutting even though i cooled them in the fridge. is there a way i can change tht?

  40. Thank you for a lovely feedback Abhilasha, I am glad it turned out well for you . Did you refrigerate before cutting? Use a sharp long serrated knife to cut the brownies and you will get good edges.


  41. Baked them today. They turned out delicious and they are eggless. Never thpught eggless brownie would turn out way better than egg ones. Thank u for sharing 7r recipe. Only problem they breaking while cutting even after cooling
    Any suggestions ?

  44. Hi Niyati, Vegan butter and yogurts even if store bought are really great.. better than milk based ones…. saying that , it’s absolutely your wish to use everything homemade. Only oil will not give you fudgy brownies… you can try coconut oil as a better bet. You may use unsweetened apple sauce homemade or store bought to replace yogurt or mashed bananas … but note that banana will be evident in the brownies taste wise. I am glad that you make these brownies regularly 🙂


  45. Hi Khushboo!!

    I want to make your brownies again (have made them at least 10 times since I my last conversation with you.

    This time i want to bake them for my hubbys birthday 🙂

    Since hubby and I are trying to go vegan and I don’t really want to buy store bought packaged items like vegan butter and vegan yoghurt (God knows how many preservatives, stabilisers and chemicals it will be loaded with) is it possible to use just oil instead of the butter and oil emulsion and substitute yoghurt with an equal amount of over ripe bananas??

    Your inputs will help me out a great deal with baking today!

    Thanks in Advanve 🙂

  47. Hi I tried making these brownies and they seem to have turned out fine but they have a bit of a sour taste what do I do about that?

  48. Bitter? What kind of cocoa powder are you using? Did you measure the sugar well? These brownies have enough sugar as a standard one. less than a cake as brownies are always more chocolaty . May be just increase sugar by 1/4 cup, liquid by 1 tablespoon.


  49. Hi I made it exactly the same. It was absolutely chewy and soft at the same time. But I do not why it turned bitter..i tried it 2 tines and both the times it was bitter I do not know why


  51. I tried many brownie recipes that are eggless but was never satisfied. I love your recipes because they are simple and no fail. These were the best I made. Thank you!

  52. Here in united states we get butter labeled with measures. In this recipe I have used solid butter before melting as you have done. The consistency is thick like fudge but it isn’t dry. How did it turn out?

  53. Great recipe! Thank you so much 🙂
    I just wanted to understand what is the right way to measure butter? I used 75 gms of butter out of the fridge (solid- before melting). I thought my mix was a little dry and I had to add a couple of spoons of milk. Do you think my quantity of butter went wrong? What is the consistency of the matter that I should look for? Thanks in advance 🙂

  54. Hey Prajakta , my recipe has less butter compared to other recipes out there. Was your butter too hot or broken while making this recipe?

  55. Hey Prajakta, brownies are meant to be fudgy and dense . So the puffiness will obviously settle once cooled. If you are looking or fluffy treats then opt for the chocolate cake.
    I have used butter bars which are pre marked with table spoon quantity. You may use room temperature butter, scoop 6 tablespoons and then go further with the recipe.

  56. No you cannot Kashish. Brownie batter has to be thick and yogurt cannot be substituted with buttermilk. That will just add extra liquid.

  58. I am glad Fiza that you found this post tips useful to bake great brownies. Thank you for a lovely feedback!


  59. Made these today. I used almonds to top. By far the best tasting vegan brownies. I love all the details in this recipe. Thank you!


  61. Hi,
    This brownie turned out amazing! I substituted 75% of APF with wheat flour and it still tasted great!

  63. Sorry you got bummed on the 1st try Shobha. Yes if the butter is broken , you loose the game. I am glad that you gave it a chance again and loved it. Thank you for sharing your experience!


  64. I love all your recipes. Especially cakes. When I tried these brownies for the first time it was oozing butter and uncooked no matter what . I think the butter was burnt. Then I read every word carefully and tried one more time . added yogurt once the cocoa butter mixture was lukewarm. My batter was good this time and fingers crossed they were the best eggless ones I had till date . Thank you Khushboo for a very well explained recipe. It’s all about following steps carefully. Lesson learnt !

  68. Sorry to hear that Rajvee, lets inspect what could be the problem. How long did you bake it for? Did you melt the butter with oil ? Did your butter break or you got a smooth batter? Did you overmix the batter? Do let me know to help you better.

  69. i made the brownie today but then it came out like a chewing gum.can you please tell me why did that happen?


  70. Hi, your recipe is gr8 and brownies looks delicious. I tried recipe yesterday but don’t know where i went wrong. top of brownies while baking was like puffy and after it cooled down its top was like all air has gone..also pls advice on how you have measured butter?was it at room temp or melted ? i feel somewhere butter measurement was wrong.


  71. Hi, recipe is good and ur brownie looks delicious..I tried ur recipe but it didn’t come out as yours. I felt like the butter quantity was more..can u advise how you have measured butter while making it.? Was it melted or at room temperature.

    Thanks

  72. Hello Pragya , brownies set further out of the oven as it is cooling and further when refrigerated . Do let me know if they turned out well for you.

  73. Hey,
    I tried this recipe today… So far it’s good.. just took it from the oven…why is it so soft? I feel like it’s underdone…but the toothpick came out with a sticky cooked batter… So I took it out! Is it normal? 😛

  74. Thank you Niyati for such a lovely feedback. I agree with you, following the recipe is the key. I am happy that you loved it a lot. Hugs!

  75. Pure perfection!!
    There is no other way to describe this recipe!

    I made a batch and it was the best eggless brownie I have had!! Ever!!!

    It was so good, I made 4 more batches!!

    Khusbhoo has put in a lot of effort to perfect this recipe so follow it to the last letter!

    Only my oven baked faster so my batch was done in 14 minutes…

    Absolutely superb!!!

    Good going khusbhoo… 10 on 10 for your effort and brilliant recipe!!!

  76. Hi Shruti , what was the pan size used? It depends on the oven too. You may bake it for a bit long. Let me know if you have further questions.

  77. I was away from blogging for few months because of health issues and I missed this comment. My apologies . Substituting cocoa with melted chocolate wont work here as you will have to redo the entire recipe with lot of changes in measures. And I cannot suggest accurate measures without trying it myself.

  78. Hi,
    I love trying out your recipes!! They are awesome!!
    But this time i went wrong somewhere whe trying out the brownies, the toothpick test showed liquidy touch and the brownie even after 23 mins of bake was a bit liquidy…can you guess what could have gone wrong..


  79. Hi! I would love to try this recipe but instead of cocoa powder I would like to prefer dark melted chocolate. Can you please let me know the quantity i should use for the same recipe? I am planning to make it for my brothers in rakhi on the 7th August. Hoping for a reply before that 🙂


  81. Thanks for the clarification Khushboo. I made them and they were a big hit. Thanks for the wonderful recipe

  82. Thank you Rashmi. You have a great question there. Dry ingredients differ in weight. So for example – even if a recipe calls for 1 cup flour and sugar each , when you weigh them it will differ in weight. The correct way to measure ingredients in baking is on a weighing scale. But truly speaking not everyone has it. So I mention cups measures too. Hope it makes sense. I will attach a link for you to read more in depth. http://www.seriouseats.com/2015/03/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method.html

  83. I totally relate to your feeling. This recipe is dense and fudgy and not at all cake like. It is exactly what a brownie should taste like. Do give it a try and I am sure it won’t let you down . I am using Sur La tabla pan. It is heavy duty square edge one. I know most of the commercial pans have rounded corners. But that is totally fine.

  84. Sounds perfect fatmath. Glad you liked it. It is my personal favorite too. Thank you for a lovely feedback.

  85. Khushboo, the recipe looks good, but will it taste like a cake? I tried many brownie recipes and they always tasted like cake so scared to try another one.

    What is the brand of your baking pan. It looks perfect square, mine has little round edges.


  86. Turned out great! finally found an eggless recipe that works..Thank you so much for the amazing recipe!

  87. Hi Khushboo, excellent recipe thanks a lot. Your recipes are really good and love your trials and posting about it in your blog.

    In this recipe, I thought there’s just one small correction. 1 cup sugar has been equated with 223 gms, however it does not sync up with the Apf gms measurement where 1 cup is close to 113 gms. Can you kindly recheck?

    Thanks

  88. I use either Hersheys or Ghirardelli’s unsweetened cocoa powder. Works for me Dhruv. Brownies are meant to be richer in taste and more chocolaty . Reduce the cocoa to suit your taste!


  89. Hi. the brownies look delishh!! Just one query. What cocoa powder did you use? I use Hersheys normally but it leaves a bitter dark taste in the brownie. Thanks 🙂

  91. Such a bummer, sorry Esha that this happened. I suspect old baking powder. Let me know if so.

  93. Hi, I tried these out today and they are very very thin in an 8″ square pan. I haven’t tasted them yet (they’re still cooling) so I’m not sure where I went wrong. I followed the recipe to the T. Please help!

  95. Made them today and writing to you while gorging in them . They are vegan heaven . So dam delicious. Thank you for a perfect vegan brownie recipe .

  96. Hello Tanu , brownies aren’t supposed to be fluffy. Unlike cakes they are fudgy and dense . So that is the reason. If you are looking for a fluffy treat do try the eggless cake recipes on my blog. Hoping your brownies turned out well.


  97. Hi , I tried the recipe today.It was fluffy when baked but when i left it for cooling it settled down.Can u tell the possible reason behind.Thanks!

  98. Thank you Khyati , videos are on my list. Just working on few things. Your feedback is very encouraging.

  99. Khushboo, u are my favorite blogger. I love to read and follow ur blog and recipes. U seem so charming. Please start making YouTube videos. If u ever make I will be the first one to subscribe ?

  100. Hello Deepa , glad that you loved the brownies. Did you double line it with parchment paper ?


  102. Hi,

    Tried them today and they are by far one of the best brownies that I have ever baked…

    Have tried most of your recipes and thy are always my favorite .

    Really appreciate the detailed recipe and the effort you put into each write-up

    Thanks..
    A big fan

  103. Hi…Tried yesterday this so easy recipe of yours and so well explained every method. Thank you ! Although we enjoyed a lot ,taste was yumm – still i got stuck at its removing time from the oven as a result to which …they seem to be slightly hard crust on just the edges.

  104. Thank you Priyanka . I haven’t tried making plant based yogurt at home yet. But I am sure there are many recipes out there for the same . You can browse online for the same. I have used store bought soy and coconut yogurt always .

  105. Hey Nikita, I have mentioned in my notes that if sugar granules are large then you have you pulse the sugar in blender after you measure 🙂


  106. Hi khushboo. Your recipes r always awesome. I am trying the brownies right now. Just one query,does the granulated sugar melt totally in butter ? Mine did not melt,i missed granulating them in a mixer before use as the size was a little big.

  117. Can I make th S recipe without nuts. Would there b any change in any other quantities of other ingredients if I do so

  121. Yes you can Shivani . But as you know whole wheat gives denser baked goods but I do it all the time for my son as they don’t care much. You may want to check my healthier vegan brownie post if you want a healthy version 🙂

  122. Dear Khusboo,

    This recipe of fudgy brownies look sinfully delicious. Would love to try these out soon.
    Got a query. What could be a vegan substitute for yogurt? I don’t get vegan yoghurt here. Would a combination of plant based milk and vinegar work? Any idea about the proportions?

    BTW, your chocolate cupcakes are a big favourite :-))

    Thx
    Priyanka

  123. Can v replace this with whole wheat flour… What will be the variation…? Btw…. Ur recipes r simply superrr:) I love them.. Especially ur desserts..

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