These eggless brownies will change your life forever!! If you like your brownies fudgy, with a crinkled top, gooey and chewy, tender enough but not cake-like, then my friend your search for a perfect egg-free brownie is over.
I published this recipe 6 years back on December 1, 2016. I am updating it with slight tweaks to make it better, user-friendly, and extra details as well as new photos.
My love for brownies is not hidden from you. In holidays, I love binging on these hot chocolate brownies which are VEGAN as well. If you have an instant pot, then try these chocolate brownie cake. Need a healthier brownie recipe then my peanut butter brownies are perfect. When I am not in the mood to bake I make these no-bake brownies.
Wait a minute .. why cocoa brownies ??
- 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.
In search of a perfect Eggless Brownie recipe.
It’s adapted from here. But for making them eggless and the way I wanted them 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 6 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 in experimenting.
This recipe must be great for folks consuming eggs. Oh boy!!!! converting this recipe from eggs to eggless was such a bummer.
Brownie trial journey.
1 st trial
Followed recipe to the T replacing only eggs with yogurt.
Result-
It was falling apart, with too much cocoa and no structure. It was super greasy as I think my butter was overheated.I baked for longer than called for but still not cooked through :(Eggs do like a zillion things to your baked goods and baking without them surely needs a few trials.
So in the second trial –
I changed the cocoa and flour ratio. Increased flour and a 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
- adding leavening agent
So thought of using less butter and stabilizing the butter somehow.
So in the Third trial –
- I reduced the butter and added some oil so that the 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 a higher temp than butter and I thought it might add some moistness to my brownies.
- Added just a pinch of baking soda. This is because classic brownie recipes with eggs don’t even have them. Brownies are meant to be dense and fudgy.
Result –
- The butter problem is solved. But the brownies were not very tender and melt in the mouth.
- 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 –
- I used baking powder that made these brownies tender. The rest remains the same as the third trial and the result is down below.
- Perfect eggless brownies in every way.
- It is fudgy, has a crinkle top, is very chocolaty, and just melts in the mouth.
Ingredients to make eggless brownies.
- Flour – I have used all-purpose flour to make these brownies.
- Yogurt – This is my secret ingredient that swaps eggs in this recipe. You can use homemade or store-bought yogurt. Make sure it is thick.
- Milk– Any milk or even water works. I have used full-fat milk.
- Butter – I have used salted butter. If you are using unsalted butter then add a pinch of salt to the batter.
- Oil– Use regular cooking oil of choice.
- Baking powder – Don’t use baking soda. Use baking powder only. This will make your brownies tender and give them a subtle lift.
- Dark Chocolate chips – I have used Ghirardelli bittersweet chocolate chips as an add-on.
- Walnuts – This topping is completely optional.
- Sea Salt– I highly recommend using it if you have it. It beautifully cuts the sweetness of brownies.
Steps by step instructions.
- Choose a medium-sized heat-safe bowl that can sit easily on a saucepan.
- Heat some water in the saucepan on medium heat. The water level should be just 2-3 inches high. Water should be simmering and not a rolling boil. Adjust the temperature of the 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 it’s 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 the sugar and cocoa powder, and milk to the bowl and stir well with the butter and oil mixture until combined which will take less than 1 minute.
- Switch off the flame while doing so as the sugar will melt with the residual heat of the steam.
Steps after the double boiler method.
- At first, the mixture will look gritty and rough. But it will smooth out later after adding the rest of the ingredients.
- Take the bowl off the saucepan and let it cool a bit until lukewarm before adding yogurt.
- After 5 minutes or when the cocoa mixture is just warm to the touch and not very hot, slowly stir in yogurt and vanilla until incorporated well and smooth.
- Do not add yogurt to the hot cocoa sugar mix, or it will split. Wait until lukewarm or cooled down.
- Now add vanilla, cornstarch, all-purpose flour, and baking powder to this cocoa mixture.
- Combine everything gently with a spoon or a spatula until smooth and lump free.
- Do not over-mix – not more than 50 strokes. We are aiming for brownies and not a fluffy cake.
- If you are adding toppings then coat the nuts and chocolate chips with dry flour before adding them to the batter. This will prevent them to sink at the bottom.
- Now fold in some nuts and choco chips in the batter if desired.
- Pour the batter evenly into 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 preheated oven on the middle rack for 23-28 minutes or until the top is set to touch and crinkly and the brownies leave the sides. Check at the 23-minute mark.
- 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.
- Sprinkle it with sea salt while they are still warm.
- Let the brownie completely cool before taking it out of the pan.
- For clean cut edges of the brownies, after it is completely cooled place the pan in the fridge for at least 3 hours before cutting.
- Lift up the parchment overhang and place the brownies on the cutting board.
- With a help of a sharp serrated knife cut 8 large or 16 small pieces. Clean the knife with a moist paper towel after every cut for super sharp edges.
- Enjoy it cold or warm it up for 10 seconds in your microwave. Both ways it tastes out of this world.
Important tips to consider.
- Do not sift the dry ingredients. Yay!!! One less step. Sifting means incorporating air and we don’t want that for fudgy brownies.
- The double boiler method might seem intimidating or boring but trust me these extra 10 minutes are totally worth it.
- Do not Whisk the batter. Instead, use a spoon or spatula to combine the ingredients until lump-free.
- Please wait for the cocoa sugar mixture to come to room temperature before adding yogurt.
- Always use room-temperature yogurt. If it is cold, just pop the bowl in the microwave for 20 seconds to warm the yogurt.
- Let the brownies cool down completely to set and cut well.
- Every oven is different. If you want gooey and chewy brownies – it’s generally done at the 23-25 minute mark. If you are inserting a toothpick, it should not come out with sticky batter, it should come out with a few crumbs.
Reasons to love eggless chocolate brownies.
- These are very easy to make at home.
- It is fudgy, moist, and chewy on the edges and will just melt in your mouth.
- These eggless brownies have a classic crinkled top and aren’t cake-like at all.
- It is Vegan adaptable.
- These brownies are made with easy-to-find ingredients at home.
Turn them Vegan.
- Yes, it is very easy to turn these eggless brownies vegan. I have made them many times without any problem.
- Simply swap the dairy ingredients with non-dairy ones.
- Use vegan butter, milk, yogurt, sugar, and chocolate chips.
Frequently asked questions.
Why is my brownie sticking to the pan?
- You have baked the brownie but can’t get it out of the pan. I know that disappointing feeling.
- I highly recommend using parchment or wax paper to double-line the pan before baking. This way you will have an overhang and lift the brownie out of the pan with ease.
- Once cooled down completely you can flip the brownie gently and take off the paper if desired. Then proceed to the with a sharp knife.
How do I know if the brownies are done baking?
- You will have to trust your instincts.
- Unlike cakes, the toothpick test doesn’t work with brownies.
- If the brownies have a crinkled dry top, started to leave the sides then chances are that they are done.
- If you are still unsure, insert the toothpick in the center of the brownies anyways.
- It should come with dry sticky batter and not shiny liquid.
- Remember that the brownies continue to cook even after they are out of the oven.
Why are my brownies dry?
- You have definitely overcooked the brownies. This is in my experience a reason for dry tough brownies.
- Another reason could be that you are not using the right pan as the recipe suggests. Using a different size pan big, small, or glass can alter the cooking time and temperature. You will have to take these factors into consideration.
Why are my brownies not fudgy?
If your brownies are more cake-like and not dense and fudgy then the reason could be you have over-mixed the batter, used a whisk instead of a spatula, or added more raising agents.
Is it better to cut brownies hot or cold?
- I will definitely recommend cutting brownies when they have completely cooled down.
- If you have time on hand, pop them in the refrigerator for a few hours before cutting.
- This will ensure that the brownies are set and will give you clean-cut pieces.
How to cut brownies cleanly?
We all aim to cut brownies without breaking them. After all the hard work in making them, we don’t want them to fall apart while cutting. I prefer clean-cut edges. So following tips might be helpful.
Why is my brownie falling apart?
- Always let your brownies cool down completely before cutting.
- Store it in the fridge for at least two hours before cutting. This gives the brownies enough time to set well. It will make a lot of difference.
Why is my brownie sinking and not holding up?
- If the brownies are sinking after baking, it is possible that you have underbaked them.
- Just pop them in the refrigerator so that they can hold shape and still taste delicious.
- As every oven is different, next time add 2-3 minutes to your baking time.
PS: 8th December is National Brownie Day so make some soon!
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Chocolate lover recipes to try!
Chocolate buttercream frosting.
Eggless Chocolate Chip Cookies
How to make Eggless Brownies –
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Easy Eggless brownies ( Fudgy with Crinckle Top)
Learn how to make the best Eggless brownies at home. These fudgy brownies are made using cocoa and yogurt. Vegan adaptable.
Adjustable Servings –16
Calories 145kcal
Ingredients
- 6 tablespoon salted butter (75 grams)
- 1 tablespoon flavorless oil
- 2 tablespoon milk (30 ml)
- 1 cup granulated sugar * (224 grams ) see notes
- ½ cup unsweetened Cocoa powder * ( 40 grams)
- ½ cup thick yogurt * (110 ml) at room temperature, see notes.
- 1 teaspoon Pure vanilla extract
- ¾ cup All purpose flour * (100 grams)
- 1 tablespoon cornstarch (8 grams)
- ¼ teaspoon baking powder
Topping (optional)
- ¾ cups mixed nuts or more. optional
- ½ cup dark or semi- sweet chocolate chips or broken chocolate of your choice. optional
- 2 teaspoon all purpose flour. to coat them.
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, milk to the bowl and stir well with butter and oil mixture until combined which will take about less than 1 minute .
- Switch off the flame while doing so as the sugar will melt with the residual heat of the steam.
- 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 5 minutes or when the cocoa mixture in just warm to touch and not very hot ,slowly stir in yogurt and vanilla until incorporated well and smooth.
- Do not add yogurt in hot cocoa sugar mix, or it will split. Wait until lukewarm or cooled down.
- See below, the mixture is smooth already.
- Now add in vanilla, cornstarch, all purpose flour, baking powder to this cocoa mixture.
- Combine everything gently with a spoon or a spatula until smooth and lump free.
- Do not over mix – not more than 50 strokes . We are aiming for brownies and not a fluffy cake.
- If you are adding toppings then coat the nuts and chocolate chips with dry flour before adding to the batter. This will prevent them to sink at the bottom.
- Now fold in some nuts and chocolate 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 23-28 minutes or until the top is set to touch and crinkly and the brownies leave the sides . Check at 23 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 sticky 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.
- Sprinkle it with sea salt while they are still warm.
- Let the brownie completely cool before taking it out of the pan .
- For clean cut edges of the brownies, after it's completely cooled place the pan in the fridge for at least 3 hours before cutting.
- 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. Clean the knife with a moist paper towel after every cut for super sharp edges.
- Enjoy it cold or warm it up for 10 seconds in your microwave . Both ways it tastes out of this world.
Step by Step video of the recipe –
Notes
Makes 9 generous or 16 small pieces.
Turn them Vegan.
- Yes, it is very easy to turn these eggless brownies vegan. I have made them many times without any problem.
- Simply swap the dairy ingredients with non-dairy ones.
- Use vegan butter, milk, yogurt, sugar, and chocolate chips.
Important tips to consider.
- Do not sift the dry ingredients. Yay!!! One less step. Sifting means incorporating air and we don’t want that for fudgy brownies.
- The double boiler method might seem intimidating or boring but trust me these extra 10 minutes are totally worth it.
- Do not Whisk the batter. Instead, use a spoon or spatula to combine the ingredients until lump-free.
- Please wait for the cocoa sugar mixture to come to room temperature before adding yogurt.
- Always use room-temperature yogurt. If it is cold, just pop the bowl in the microwave for 20 seconds to warm the yogurt.
- Let the brownies cool down completely to set and cut well.
- Every oven is different. If you want gooey and chewy brownies – it’s generally done at the 23-25 minute mark. If you are inserting a toothpick, it should not come out with sticky batter, it should come out with a few crumbs.
- If the sugar granules are large then after measuring you may pulse it in your blender and use it.
- If using plastic clips to secure parchment as I have done in the picture above, remove them before baking the brownies.
Possible substitutes
- If using unsalted butter add ¼ teaspoon of salt to the dry ingredients.
- Use nuts of your choice or skip.
- I have used Ghirardelli’s bittersweet chocolate chips, use semi-sweet or dark. Do not use milk chocolate.
- Add 1 teaspoon of coffee along with cocoa for a deep chocolaty flavor.
How to Store Chocolate brownies –
Store brownies in a airtight container in a 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 for up to 3 months. Thaw overnight in the fridge or over the counter at 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
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Should the yogurt be the room temperature one?
Yes, you can microwave 10-15 seconds to get it to room temperature.
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 🙂
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.
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!
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.
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 ❤️
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!
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
Hello Dimple, you can use vegetable shortening instead of butter. Only oil will not give you very fudgy brownies but still taste great.
Wow vegan fudgy brownie. Love this recipe. But , how if I dont use yoghurt? Is it okay? Or what should to subtitute?
If you don’t want yogurt in the brownies then check out my hot chocolate brownie recipe. It is made with flaxseed meal.
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.
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.
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.
Hello Manjula, sticky?? Was it underbaked?
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 😄
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!
Hi Khushboo,
Thanks for the perfect eggless recipe…it turned out delicious. Everyone loved it !
Can we use whole wheat for this
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.
hi can i replace the baking powder with baking soda?
Nich, the same quantity baking soda will fluff the brownies like cake. Use 1/4 teaspoon soda only
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.
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.
Hi Neha, the batter is thicker than the one for a cake. May I know more about the end result, I can help better.
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 .
Love the brownies. Easy to make and tastes better than a with egg brownie.
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!
My brownies got overcooked from top but inside it is still very uncooked;almost liquid ……[email protected]!!!….
Ishita.. sorry to hear that. Did your butter break . Meaning is it separated and bubbly while baking?
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….????
Yes flax seed meal is a great egg replacement. You mean flax meal this recipe?
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 😃
Aww Reshma.. I am happy that this recipe worked out for you as well. Happy baking! Never give up!
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!
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.
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
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!!
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.
Thank you Reetika, hope they turned out well for you!
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!
Awesome Ishita. Glad you adjusted ingredients to your preference . Thank you for a lovely feedback. Do try other eggless recipes on my blog 🙂
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?
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 ?
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.
They were polished in no time.. lovely fudgy brownies!
How lovely Mandy, thank you for a lovely feedback!
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 🙂
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 🙂
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?
Hello Kashish… sour taste.. hmmm what kind of yogurt did you use?
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
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.
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!
My pleasure Sandhya. I am happy that it turned out great for you!
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 🙂
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?
Hi,can i substitute the yogurt with buttermilk,if yes how much should i put?
No you cannot Kashish. Brownie batter has to be thick and yogurt cannot be substituted with buttermilk. That will just add extra liquid.
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!
I am glad Fiza that you found this post tips useful to bake great brownies. Thank you for a lovely feedback!
Hi,
This brownie turned out amazing! I substituted 75% of APF with wheat flour and it still tasted great!
That’s great to know Vasudha. Thank you for a nice feedback!
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 !
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!
Hi Khushboo
Question. I am making a double batch of brownies. How much will be the cooking time?
Hey Sheetu, what pan size would be used?
These are the best brownies I have ever had.
I am glad you liked them Libby. Thank you for a lovely feedback!
i made the brownie today but then it came out like a chewing gum.can you please tell me why did that happen?
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.
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.
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.
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
Hey Prajakta , my recipe has less butter compared to other recipes out there. Was your butter too hot or broken while making this recipe?
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? 😛
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.
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!!!
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!
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..
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.
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 🙂
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.
Thanks for the clarification Khushboo. I made them and they were a big hit. Thanks for the wonderful recipe
Oh that is lovely Rashmi , I am glad it is what you were looking for.
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.
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.
Turned out great! finally found an eggless recipe that works..Thank you so much for the amazing recipe!
Sounds perfect fatmath. Glad you liked it. It is my personal favorite too. Thank you for a lovely feedback.
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
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
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 🙂
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!
Made them yesterday. So fudgy and yum . Thank you.
That’s awesome Samiksha! Thank you for a lovely feedback.
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!
Such a bummer, sorry Esha that this happened. I suspect old baking powder. Let me know if so.
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 .
Thank you for a lovely feedback Stephanie!
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!
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.
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 ?
Thank you Khyati , videos are on my list. Just working on few things. Your feedback is very encouraging.
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
I am glad that you liked it Nidhi. Thank you for a lovely feedback.
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.
Hello Deepa , glad that you loved the brownies. Did you double line it with parchment paper ?
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.
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 🙂
Hi. What can sugar be replaced with and by what quantity?
Hi Priti , I did not understand your query . Why do you want to replace sugar?
Looks so delicious and just yummm!!!!
Thank you so much Meetha 🙂
Awesome definitely on my next to do list
Great Farida 🙂
Oh so yummy brownie !!! Thankyou sooooo much for sharing.. can’t wait to bake it..
You are welcome Vidhya . Do share your feedback soon.
Can I make th S recipe without nuts. Would there b any change in any other quantities of other ingredients if I do so
Why not Ambika , toppings are always optional. You may add in or minus any toppings.
Can i use amul butter here?
Yes you can , just don’t add any salt.
Looks delicious,yummmm….gonna try ur recipe for sure..
Sure thing Vishvali, thanks for stopping by.
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!
Hello Janine, I haven’t tried this recipe with any other flour. You can refer to my healthy brownie recipe for some inspiration.
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
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 .
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..
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 🙂