½cup thick yogurt * (110 ml)at room temperature, see notes.
1teaspoonPure vanilla extract
¾cup All purpose flour * (100 grams)
1tablespooncornstarch (8 grams)
¼teaspoonbaking powder
Topping (optional)
¾cupsmixed nuts or more.optional
½cupdark or semi- sweet chocolate chips or broken chocolate of your choice.optional
2teaspoonall 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.
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.