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Home » All Recipes » Eggless brownies | Fudgy Vegan brownies

Eggless brownies | Fudgy Vegan brownies

By Khushboo 167 Comments December 1, 2016 September 6, 2019

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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.

 

vegan-cocoa-brownies

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 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.

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.

How to make Eggless Brownies –

Liked this recipe?Do give it a star rating in the comments !
Print recipe
4.64 from 69 votes

Eggless brownies | Fudgy chocolate 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
Calories 145kcal
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 .

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

Calories: 145kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 40mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 213IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
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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Happy cooking!

Do share it with the world!

IF SHARING ,PLEASE LINK BACK TO THE POST AS REPRODUCING, DISTRIBUTING OR COPYING PICTURES OR TEXT/ RECIPES THAT BELONG TO CARVE YOUR CRAVING IS A COPYRIGHT VIOLATION. YOU CAN ALWAYS LINK BACK TO THE WEBSITE.

Thanks for stopping by.

 

Some more recipes like this below -

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Filed Under: All Recipes, Bakers Lounge, cakes/ cupcakes/ cookies, Desserts / Sweets Tagged With: baking, brownies, chocolate, eggless, kid friendly, party, veganDecember 1, 2016

Reader Interactions

Comments

  1. Divya

    December 13, 2021 at 3:30 am

    5 stars
    Hi Khushboo.
    I just love your recipes. Your recipes are nothing less than amazing!
    I tried vegan version of this recipe and used coconut oil with vegan butter having 80% fat content.
    I am not sure why is it breaking. I followed the whole recipe as it is. I was transferring it from my cooking tray to the cooling rack and it broke.
    Also, how to swap cocoa powder with CACAO powder? Shall I use the same quantity?
    What is the shelf life of the brownie?

    Please help me with some good vanilla essence/ extract. I bought sprig vanilla extract but it has no fragrance and flavor. I am confused with mixed reviews of every item on Amazon.
    Thanks a ton in advance 🙂

    Reply
    • Khushboo

      December 22, 2021 at 9:10 pm

      Thank you, Divya. I am sorry that your brownie broke. Were you attempting to transfer it while still hot? That is the most common reason for brownies to fall apart. Always take it out of the pan after it completely cools down. Storage information is mentioned in the notes. Any real vanilla extract should be good. Do not use imitation. I haven’t used cacao for brownies yet. But the amount needed here will make it bitter if you want to use it. You will have to play around with the sugar and cacao meaurments.

      Reply
  2. new baker

    February 10, 2021 at 5:46 pm

    Hi!
    This recipe looks so good, I want to try it and have a couple of questions. It says thick yogurt, I have Dannon whole milk yogurt, is that considered thick yogurt?
    and also, you mention 1/2 cup solid chocolate, do you have this in grams by chance?
    Thanks very much in advance!

    Reply
    • Khushboo

      June 29, 2021 at 3:36 pm

      Yes, new baker, Dannon yogurt is fine. I don’t have the gram measure yet for the chocolate. You can just chop and fill in a standard size 1/2 cup. It is very forgiving.

      Reply
  3. Ankita Patel

    January 05, 2021 at 6:57 am

    5 stars
    Hey… I tried your recipe… And it’s amazingly turnd out. Taste was so so yummilicious. Everyone at home loves it. Thank you for sharing such a wonderful recipe ❤️

    Reply
  4. Skylar

    September 26, 2020 at 7:47 am

    5 stars
    I added mnm’s in it and some pecans. These were so fudgy and good. Made it with dairy yogurt. Though cutting was challenging. I stuck it in the fridge like you mentioned then sliced these .. so good!

    Reply
  5. Dimple

    July 26, 2020 at 8:15 am

    Heyy! Can i substitute the butter with same quantity oil? I’m from India and it’s difficult to get my hands in vegan butter. Do you recommend any other substitute for butter in this recipe? TIA xx

    Reply
    • Khushboo

      August 09, 2020 at 2:50 pm

      Hello Dimple, you can use vegetable shortening instead of butter. Only oil will not give you very fudgy brownies but still taste great.

      Reply
    • Nachancan

      March 26, 2021 at 10:27 pm

      Wow vegan fudgy brownie. Love this recipe. But , how if I dont use yoghurt? Is it okay? Or what should to subtitute?

      Reply
      • Khushboo

        April 02, 2021 at 10:42 am

        If you don’t want yogurt in the brownies then check out my hot chocolate brownie recipe. It is made with flaxseed meal.

  6. Shailja

    July 08, 2020 at 8:41 am

    Hello! I just made a batch of this. Taste wise it is top notch, but taking them out of the pan is a freaking nightmare. I used spray on the tin, and used parchment paper… let them cool down completely before taking out.. still all crumbled and a damn mess. Could you please tell me how I can stop the brownies from sticking to the wretched pan/parchment paper. I will be eternally grateful.

    Reply
    • Khushboo

      July 14, 2020 at 4:03 pm

      Hello Shailja, did your butter break while making the brownies? Was the mixture all bubbly? Refrigerate the brownies and then cut for a clean cut. Cut with a long serrated knife.

      Reply
  7. Manjula

    June 04, 2020 at 10:06 pm

    Hi mam, i tried this recipe, it tasted yummy… But base is sticky and the whole brownie is a little sticky while top is dry.

    Reply
    • Khushboo

      December 10, 2020 at 11:50 am

      Hello Manjula, sticky?? Was it underbaked?

      Reply
  8. Isha

    May 04, 2020 at 9:16 pm

    5 stars
    Hey Khushboo, I’ve tried your Eggless chocolate cake/ cupcakes about 10 times now, and each time we love it even more!!!! Thank you so much for that recipe ❤️
    Looking forward to trying this one too.
    So if I were to sell these brownies, how much should I charge per piece? I was wondering if you could tell me..😅
    Thank you,
    Isha 😄

    Reply
    • Khushboo

      May 08, 2020 at 10:57 am

      I am glad that you are loving my bakes. Charging for your baked goods really depends on how much money, time and effort you have invested. Look up what the local bakers and bakeries charge. Consider the cost of your ingredients and time. Good luck!

      Reply
  9. Shikha

    May 01, 2020 at 8:43 am

    5 stars
    Hi Khushboo,

    Thanks for the perfect eggless recipe…it turned out delicious. Everyone loved it !

    Reply
    • Khyati

      May 22, 2021 at 5:56 am

      Can we use whole wheat for this

      Reply
      • Khushboo

        May 29, 2021 at 8:40 pm

        Yes, Khyati you can. The texture will be denser. You may also need more liquid. You can refer to my healthy brownie recipe as well.

  10. Nich

    April 05, 2020 at 12:49 am

    hi can i replace the baking powder with baking soda?

    Reply
    • Khushboo

      April 05, 2020 at 3:04 pm

      Nich, the same quantity baking soda will fluff the brownies like cake. Use 1/4 teaspoon soda only

      Reply
  11. Himanshi

    March 25, 2020 at 7:57 am

    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.

    Reply
    • Khushboo

      March 25, 2020 at 10:36 pm

      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.

      Reply
    • Neha

      September 19, 2020 at 6:32 pm

      Hey khushbu,
      Thanks for sharing your egg less no fail recipe. Baking seems easier because of you.
      Hey what consistency the batter should be. I made it two time with same ingredients but my consistency went too off.
      Thanks.

      Reply
      • Khushboo

        September 22, 2020 at 10:55 am

        Hi Neha, the batter is thicker than the one for a cake. May I know more about the end result, I can help better.

  12. Himanshi

    March 24, 2020 at 3:12 am

    Can you suggest an alternative to yogurt?

    Reply
    • Khushboo

      March 25, 2020 at 10:35 pm

      You can do flaxseed meal or apple sauce. Refer to my other brownie recipe on the blog – hot chocolate brownies.

      Reply
  13. angel

    February 06, 2020 at 2:22 am

    hello, any idea why some of the brownies get stuck as i peel the parchment

    Reply
    • Khushboo

      February 06, 2020 at 9:00 am

      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.

      Reply
  14. Neha Pitti

    January 20, 2020 at 9:34 am

    5 stars
    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 😘😘

    Reply
    • Khushboo

      January 20, 2020 at 10:27 pm

      Glad you liked it Neha. Thank you for sharing your feedback and photo with us. The brownies sure looks delicious.

      Reply
  15. Srividhya

    October 15, 2019 at 10:06 am

    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

    Reply
    • Khushboo

      January 02, 2020 at 4:10 pm

      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!

      Reply
  16. Swati Somani

    August 29, 2019 at 4:31 am

    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?

    Reply
    • Khushboo

      September 05, 2019 at 12:27 pm

      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.

      Reply
  17. Annemijn ten dam

    August 17, 2019 at 1:48 am

    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

    Reply
    • Khushboo

      August 18, 2019 at 3:03 pm

      Glad you liked it Annemjin. I am happy you made changes to the recipe to suit your taste.

      Reply
  18. Twinkle

    July 24, 2019 at 12:28 am

    Hi..can we substitute cocoa with 55% dark
    Chocolate ? And if yes, what’s the quantity ?

    Reply
    • Khushboo

      September 16, 2019 at 1:51 pm

      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.

      Reply
  19. Prachi

    July 18, 2019 at 12:50 am

    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..

    Reply
    • Khushboo

      August 12, 2019 at 2:36 pm

      Hi Prachi, brownies are supposed to be fudgy and not spongy. They aren’t supposed to rise or it will turn into a cake.

      Reply
  20. Deepti

    February 04, 2019 at 11:59 pm

    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

    Reply
    • Khushboo

      May 08, 2019 at 12:36 pm

      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.

      Reply
  21. Deepti

    February 04, 2019 at 11:01 pm

    4 stars
    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

    Reply
    • Khushboo

      February 04, 2019 at 11:31 pm

      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.

      Reply
  22. Sharon

    October 24, 2018 at 7:12 am

    5 stars
    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

    Reply
    • Khushboo

      October 30, 2018 at 9:05 am

      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.

      Reply
  23. Rachana

    October 03, 2018 at 8:25 pm

    5 stars
    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

    Reply
  24. Prashant

    September 27, 2018 at 5:00 am

    5 stars
    Amazing brownies…….egless brownies re invented….

    Reply
  25. Carolyn

    September 15, 2018 at 1:10 pm

    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!

    Reply
    • Khushboo

      September 15, 2018 at 6:34 pm

      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!

      Reply
  26. pooja

    September 12, 2018 at 11:17 am

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

    Reply
    • Khushboo

      September 12, 2018 at 11:19 am

      Thank you Pooja for a lovely feedback!I got your brownie photos .. they have come out perfect. Enjoy!

      Reply
  27. Ishita

    September 05, 2018 at 11:54 pm

    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????

    Reply
    • Khushboo

      September 26, 2018 at 6:39 pm

      No idea Ishita. May be bake for few minutes longer as every oven is different.

      Reply
  28. Rashmi

    September 03, 2018 at 11:52 pm

    5 stars
    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..

    Reply
    • Khushboo

      September 04, 2018 at 10:02 pm

      sounds great Rashmi.. I cant wait to try the jaggery version.

      Reply
  29. Ishita

    September 01, 2018 at 5:29 am

    5 stars
    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…

    Reply
    • Khushboo

      September 04, 2018 at 10:08 pm

      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 ?

      Reply
  30. Ishita

    August 31, 2018 at 10:38 am

    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?????

    Reply
    • Khushboo

      September 04, 2018 at 10:08 pm

      You will have to for a smaller tin if you halve the ingredients Ishita.

      Reply
  31. Ishita

    August 29, 2018 at 10:10 pm

    Do pan size affects baking ??????I have 6″×4″ rectangular aluminium pan……

    Reply
    • Khushboo

      August 30, 2018 at 9:30 am

      It shouldn’t for the problem you have mentioned. I suspect butter broken .

      Reply
      • Suprabha SK

        May 25, 2020 at 6:15 pm

        5 stars
        Love the brownies. Easy to make and tastes better than a with egg brownie.

  32. Ishita

    August 29, 2018 at 9:45 pm

    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……??????

    Reply
    • Khushboo

      August 30, 2018 at 9:29 am

      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!

      Reply
  33. Ishita

    August 22, 2018 at 7:53 am

    My brownies got overcooked from top but inside it is still very uncooked;almost liquid ……[email protected]!!!….

    Reply
    • Khushboo

      August 22, 2018 at 11:02 am

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

      Reply
  34. Pallavi singhal

    August 22, 2018 at 6:07 am

    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….????

    Reply
    • Khushboo

      August 22, 2018 at 11:04 am

      Yes flax seed meal is a great egg replacement. You mean flax meal this recipe?

      Reply
  35. Reshma

    August 22, 2018 at 1:50 am

    5 stars
    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 😃

    Reply
    • Khushboo

      August 22, 2018 at 11:05 am

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

      Reply
  36. Kashish

    August 19, 2018 at 11:01 am

    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!

    Reply
    • Khushboo

      August 22, 2018 at 11:08 am

      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.

      Reply
  37. Gunj

    August 10, 2018 at 10:50 am

    5 stars
    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

    Reply
    • Khushboo

      August 10, 2018 at 2:10 pm

      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!!

      Reply
  38. Reetika

    July 08, 2018 at 11:10 am

    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.

    Reply
    • Khushboo

      July 24, 2018 at 10:16 pm

      Thank you Reetika, hope they turned out well for you!

      Reply
  39. Ishita

    May 08, 2018 at 10:47 am

    5 stars
    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!

    Reply
    • Khushboo

      May 08, 2018 at 4:05 pm

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

      Reply
  40. Abhilasha Jain

    April 14, 2018 at 8:05 pm

    5 stars
    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?

    Reply
  41. Abhilasha Jain

    April 13, 2018 at 8:09 am

    5 stars
    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 ?

    Reply
    • Khushboo

      April 13, 2018 at 9:08 am

      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.

      Reply
  42. Mandy

    March 26, 2018 at 10:16 am

    5 stars
    They were polished in no time.. lovely fudgy brownies!

    Reply
    • Khushboo

      March 26, 2018 at 4:03 pm

      How lovely Mandy, thank you for a lovely feedback!

      Reply
  43. Niyati

    March 18, 2018 at 7:35 pm

    5 stars
    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 🙂

    Reply
    • Khushboo

      March 19, 2018 at 10:07 am

      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 🙂

      Reply
  44. Kashish

    February 22, 2018 at 1:18 am

    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?

    Reply
    • Khushboo

      March 04, 2018 at 6:28 pm

      Hello Kashish… sour taste.. hmmm what kind of yogurt did you use?

      Reply
  45. Anagha

    February 09, 2018 at 4:39 am

    5 stars
    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

    Reply
    • Khushboo

      February 09, 2018 at 9:14 am

      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.

      Reply
  46. Sandhya

    February 01, 2018 at 10:39 am

    5 stars
    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!

    Reply
    • Khushboo

      February 02, 2018 at 4:04 pm

      My pleasure Sandhya. I am happy that it turned out great for you!

      Reply
  47. Neha

    January 12, 2018 at 12:30 pm

    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 🙂

    Reply
    • Khushboo

      January 15, 2018 at 6:54 pm

      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?

      Reply
  48. Kashish

    December 31, 2017 at 2:07 pm

    Hi,can i substitute the yogurt with buttermilk,if yes how much should i put?

    Reply
    • Khushboo

      January 01, 2018 at 12:31 pm

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

      Reply
  49. Fiza

    December 27, 2017 at 11:44 am

    5 stars
    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!

    Reply
    • Khushboo

      December 28, 2017 at 11:16 am

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

      Reply
  50. Vasudha

    December 26, 2017 at 2:18 am

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

    Reply
    • Khushboo

      December 26, 2017 at 11:47 am

      That’s great to know Vasudha. Thank you for a nice feedback!

      Reply
  51. Shobha

    December 20, 2017 at 9:31 am

    5 stars
    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 !

    Reply
    • Khushboo

      December 20, 2017 at 7:46 pm

      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!

      Reply
  52. Sheetu

    December 19, 2017 at 4:22 pm

    Hi Khushboo

    Question. I am making a double batch of brownies. How much will be the cooking time?

    Reply
    • Khushboo

      December 20, 2017 at 7:47 pm

      Hey Sheetu, what pan size would be used?

      Reply
  53. Libby

    December 12, 2017 at 10:51 pm

    These are the best brownies I have ever had.

    Reply
    • Khushboo

      December 14, 2017 at 11:48 am

      I am glad you liked them Libby. Thank you for a lovely feedback!

      Reply
  54. rajvee

    December 09, 2017 at 2:56 am

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

    Reply
    • Khushboo

      December 11, 2017 at 12:19 pm

      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.

      Reply
  55. Prajakta

    November 27, 2017 at 9:43 pm

    4 stars
    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.

    Reply
    • Khushboo

      January 07, 2018 at 6:28 pm

      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.

      Reply
  56. Prajakta

    November 27, 2017 at 9:32 pm

    4 stars
    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

    Reply
    • Khushboo

      January 07, 2018 at 6:29 pm

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

      Reply
  57. Pragya

    September 06, 2017 at 2:08 am

    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? 😛

    Reply
    • Khushboo

      September 12, 2017 at 5:42 pm

      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.

      Reply
  58. Niyati

    September 01, 2017 at 6:59 am

    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!!!

    Reply
    • Khushboo

      September 01, 2017 at 9:40 am

      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!

      Reply
  59. Shruti

    August 15, 2017 at 4:25 am

    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..

    Reply
    • Khushboo

      August 15, 2017 at 9:34 am

      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.

      Reply
  60. Anubhuti Jalan

    August 01, 2017 at 1:56 pm

    5 stars
    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 🙂

    Reply
    • Khushboo

      August 15, 2017 at 9:27 am

      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.

      Reply
  61. Rashmi Satish

    July 17, 2017 at 6:57 am

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

    Reply
    • Khushboo

      July 17, 2017 at 10:54 am

      Oh that is lovely Rashmi , I am glad it is what you were looking for.

      Reply
  62. Sheetal Totloorker

    July 05, 2017 at 11:24 am

    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.

    Reply
    • Khushboo

      July 06, 2017 at 9:17 am

      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.

      Reply
  63. fathmath

    July 05, 2017 at 5:50 am

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

    Reply
    • Khushboo

      July 06, 2017 at 9:13 am

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

      Reply
  64. Rashmi

    July 04, 2017 at 7:08 pm

    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

    Reply
    • Khushboo

      July 06, 2017 at 9:28 am

      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

      Reply
  65. Dhruv

    May 29, 2017 at 11:23 pm

    4 stars
    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 🙂

    Reply
    • Khushboo

      May 30, 2017 at 8:52 am

      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!

      Reply
  66. Samiksha

    May 01, 2017 at 8:28 am

    5 stars
    Made them yesterday. So fudgy and yum . Thank you.

    Reply
    • Khushboo

      May 01, 2017 at 9:14 am

      That’s awesome Samiksha! Thank you for a lovely feedback.

      Reply
  67. Esha

    May 01, 2017 at 4:10 am

    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!

    Reply
    • Khushboo

      May 01, 2017 at 9:13 am

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

      Reply
  68. Stephanie

    April 22, 2017 at 2:51 pm

    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 .

    Reply
    • Khushboo

      April 23, 2017 at 1:20 pm

      Thank you for a lovely feedback Stephanie!

      Reply
  69. Tanu

    February 21, 2017 at 1:44 am

    5 stars
    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!

    Reply
    • khushboo kothari

      February 21, 2017 at 3:06 pm

      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.

      Reply
  70. Khyati

    February 02, 2017 at 3:15 pm

    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 ?

    Reply
    • khushboo kothari

      February 02, 2017 at 6:00 pm

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

      Reply
  71. Nidhi Tandon

    December 28, 2016 at 1:04 pm

    5 stars
    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

    Reply
    • khushboo kothari

      December 30, 2016 at 10:18 am

      I am glad that you liked it Nidhi. Thank you for a lovely feedback.

      Reply
  72. Deepa

    December 25, 2016 at 2:59 am

    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.

    Reply
    • khushboo kothari

      December 31, 2016 at 10:57 am

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

      Reply
  73. Nikita

    December 12, 2016 at 10:08 pm

    4 stars
    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.

    Reply
    • khushboo kothari

      December 13, 2016 at 3:14 pm

      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 🙂

      Reply
  74. Priti

    December 07, 2016 at 10:57 pm

    Hi. What can sugar be replaced with and by what quantity?

    Reply
    • khushboo kothari

      December 08, 2016 at 8:56 pm

      Hi Priti , I did not understand your query . Why do you want to replace sugar?

      Reply
  75. Meetha

    December 05, 2016 at 9:33 pm

    5 stars
    Looks so delicious and just yummm!!!!

    Reply
    • khushboo kothari

      December 06, 2016 at 4:56 pm

      Thank you so much Meetha 🙂

      Reply
  76. Farida

    December 03, 2016 at 10:36 pm

    Awesome definitely on my next to do list

    Reply
    • khushboo kothari

      December 04, 2016 at 11:35 am

      Great Farida 🙂

      Reply
  77. Vidhya

    December 03, 2016 at 5:45 pm

    5 stars
    Oh so yummy brownie !!! Thankyou sooooo much for sharing.. can’t wait to bake it..

    Reply
    • khushboo kothari

      December 04, 2016 at 11:35 am

      You are welcome Vidhya . Do share your feedback soon.

      Reply
  78. Ambika Ahuja

    December 03, 2016 at 9:54 am

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

    Reply
    • khushboo kothari

      December 04, 2016 at 11:36 am

      Why not Ambika , toppings are always optional. You may add in or minus any toppings.

      Reply
  79. Iko

    December 03, 2016 at 12:19 am

    Can i use amul butter here?

    Reply
    • khushboo kothari

      December 04, 2016 at 11:37 am

      Yes you can , just don’t add any salt.

      Reply
  80. Vishvali

    December 02, 2016 at 9:20 am

    Looks delicious,yummmm….gonna try ur recipe for sure..

    Reply
    • khushboo kothari

      December 02, 2016 at 4:17 pm

      Sure thing Vishvali, thanks for stopping by.

      Reply
    • Janine

      May 19, 2021 at 9:07 am

      5 stars
      Hi, this looks great! I would love to try the vegan option, could you suggest what sort of flour I should use? Instead of all
      Purpose? Not able to locate it on the recipe!

      Reply
      • Khushboo

        June 24, 2021 at 9:24 am

        Hello Janine, I haven’t tried this recipe with any other flour. You can refer to my healthy brownie recipe for some inspiration.

  81. Priyanka

    December 02, 2016 at 4:48 am

    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

    Reply
    • khushboo kothari

      December 13, 2016 at 3:17 pm

      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 .

      Reply
  82. Shivani

    December 01, 2016 at 11:55 pm

    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..

    Reply
    • khushboo kothari

      December 02, 2016 at 8:38 am

      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 🙂

      Reply

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