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Eggless Brownies | Eggless Cocoa Brownie Recipe

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Eggless Brownies

Eggless Cocoa brownie recipe with Step by step pics Any kind of Brownie whether it is fudge-like or cake-like, I and dear husband always love it. When it comes to eggless brownies, it is little tricky to make and I have failed so many times. But three brownies that I got success are this one cake-like brownie, No bake brownies and fudge-like chocolate brownies.

I have already posted fudgy brownie on the blog and one of the readers asked me that if I have cake-like brownie to share. After that I have tried 3 different recipes for cakey texture and this is the best as per my opinion.

These eggless brownies are very moist, soft, rich and chocolaty. I have used cocoa powder to give chocolate flavor. And to get double dose of chocolate I have added some chocolate chips that you can skip it too. For some crunch you can add roasted, chopped walnuts or pecans or almonds or any other nuts of your choice.

Eggless Brownies

You can enjoy this brownies as such. Or best way to indulge is warm it up in a microwave and add a scoop of ice cream on top. Just heaven on the earth. As I am writing, my mouth is watering. Or just go crazy, make a batch of chocolate ganache and spread in on the top, let it set and then cut.

I would recommend using the good quality cocoa powder, as the whole flavor is depends on what kind of cocoa you are using.

Step by step recipe for Eggless Cocoa Brownies:

1) Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.

2) First melt the butter in microwave or on stove top. And let it cool while you prepare baking pan and other ingredients. I recommend using unsalted butter, if using salted butter then skip the salt in the recipe.

3) Lightly butter or spray with non-stick cooking spray 8×8 inch baking pan. Line it with parchment paper with sides up. So it will be easy to lift up after it bakes. Again butter or spray the parchment paper.
Eggless Chocolate Brownie

4) Take all purpose flour, sugar, salt and baking powder in a bowl.
Eggless Brownies | Eggless Cocoa Brownie Recipe

5) Now sift the cocoa powder.
Eggless Brownies | Eggless Cocoa Brownie Recipe

6) And because of that there will be no lumps of cocoa powder.
Eggless Brownies | Eggless Cocoa Brownie Recipe

7) Mix well till incorporated well.
Eggless Brownies | Eggless Cocoa Brownie Recipe

8) Now take melted and cooled butter in another bowl. Add yogurt and vanilla extract.
Eggless Brownies | Eggless Cocoa Brownie Recipe

9) Whisk well till everything gets mixed.
Eggless Brownies | Eggless Cocoa Brownie Recipe

10) Add dry flour mixture.
Eggless Brownies | Eggless Cocoa Brownie Recipe

11) Mix well. Do not over mix.
Eggless Brownies | Eggless Cocoa Brownie Recipe

12) Add chocolate chips or walnuts if using. And mix well.
Eggless Brownies | Eggless Cocoa Brownie Recipe

13) Now pour the batter into prepared pan.
Eggless Brownies | Eggless Cocoa Brownie Recipe

14) And bake it into pre-heated oven for 35-40 minutes. Check by inserting a toothpick in the center, if it comes out clean then it is ready. Let brownie cools completely in the pan on cooling rack before cutting. It takes at least 30 minutes.
Eggless Brownies | Eggless Cocoa Brownie Recipe

15) After it cools completely, remove it to the cooling rack with the help of the parchment paper.
Eggless Brownies | Eggless Cocoa Brownie Recipe

16) And using a sharp knife cut into 16 pieces or as per your desire.
Eggless Brownies | Eggless Cocoa Brownie Recipe

17) Dust them with powdered sugar (optional) and serve.
Eggless Brownies | Eggless Cocoa Brownie Recipe

I have just sprinkled some powdered sugar before serving, looks good right?

Eggless Brownies

Here is Eggless Cocoa Brownie Recipe:

5.0 from 3 reviews
Eggless Brownies
 
Prep time
Cook time
Total time
 
Eggless Brownies made using cocoa powder and has soft, moist, cake like texture
Author:
Recipe Category: Eggless Baking, Dessert
Cuisine: World
Yield: 16 pieces
Ingredients
  • All purpose flour (Maida) – ¾ cup
  • Granulated sugar – 1 cup
  • Salt – ¼ teaspoon
  • Baking powder – 2 teaspoon
  • Unsweetened Cocoa powder – ⅓ cup **Notes
  • Unsalted Butter – 1 stick (½ cup), melted and cooled
  • Yogurt – ½ cup + 2 tablespoons
  • Vanilla extract – 1 ½ teaspoon
  • Chocolate chips – ½ cup, optional
  • Chopped Walnut – ½ cup, optional
**Notes –
  • Cocoa Powder - I have used Dutch processed cocoa powder of Hersey’s brand. The color and taste of the brownie is purely depends on which type or quality cocoa powder you use.
Instructions
  1. Preheat the oven to 350 degree F or 180 degree C for at least 10 minutes.
  2. First melt the butter in microwave or on stove top. And let it cool while you prepare baking pan and other ingredients. I recommend using unsalted butter, if using salted butter then skip the salt in the recipe.
  3. Lightly butter or spray with non-stick cooking spray 8x8 inch baking pan. Line it with parchment paper with sides up. So it will be easy to lift up after it bakes. Again butter or spray the parchment paper.
  4. Take all purpose flour, sugar, salt and baking powder in a bowl.
  5. Now sift the cocoa powder. And because of that there will be no lumps of cocoa powder.
  6. Mix well till incorporated well.
  7. Now take melted and cooled butter in another bowl. Add yogurt and vanilla extract.
  8. Whisk well till everything gets mixed.
  9. Add dry flour mixture. Mix well. Do not over mix.
  10. Add chocolate chips or walnuts if using. And mix well.
  11. Now pour the batter into prepared pan.
  12. And bake it into pre-heated oven for 35-40 minutes. Check by inserting a toothpick in the center, if it comes out clean then it is ready. Let brownie cools completely in the pan on cooling rack before cutting. It takes at least 30 minutes.
  13. After it cools completely, remove it to the cooling rack with the help of the parchment paper.
  14. And using a sharp knife cut into 16 pieces or as per your desire.
  15. Dust them with powdered sugar (optional) and serve.
Additional Info
Taste – sweet, chocolaty, buttery, moist and cake-like brownie

Shelf life – it can be kept in air-tight container up to 2-3 days at room temperature. Or it can be refrigerated for 5 days in air-tight container.

Serving suggestions – warm it up in microwave and serve with ice cream. Or serve as such as a dessert.


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  • sumy August 15, 2014, 7:25 pm

    Hi , I have a question . I’m using self raising flour does that mean I’ll have to use the same amount of flour ? Thank you

    Reply
    • Kanan August 15, 2014, 7:36 pm

      1 cup of Self rising flour is equal to 1 cup all purpose flour + 1/2 teaspoon salt + 1 1/2 teaspoon baking powder.

      So for this recipe, use 3/4 cup of self rising flour, 1 teaspoon baking powder instead 2 teaspoons (because self rising already has some) and skip the salt.

      Reply
  • Abhilash August 7, 2014, 10:43 am

    Hi Kanan,

    Any way to substitute melted chocolate instead of chocolate chips? I have 2.5 kgs of Callebaut Chocolate lying around which needs to be used. Any help would be appreciated.

    Reply
    • Kanan August 7, 2014, 12:57 pm

      Chocolate chip in the recipe should be whole, so you can substitute it with melted chocolate. Alternately you can chop your chocolate into small pieces and add in the recipe.

      Or If you want to use melted chocolate, here is the eggless chocolate brownie which calls for melted chocolate.

      Reply
  • Priya July 15, 2014, 4:26 am

    I tried your recipe and it was awesome! Going to post on my blog mentioning your recipe link. Thanks for the wonderful recipe :)

    Reply
    • Kanan July 15, 2014, 1:32 pm

      Good to know that you liked it. Looking forward to see the pics at your blog.

      Reply
  • Payton June 10, 2014, 10:01 pm

    Is there anything else to use instead of yogurt or sour cream. Unfortunately we don’t have either.

    Reply
    • Kanan June 10, 2014, 10:28 pm

      unfortunately NO. because yogurt is kind of main ingredient here. we are not using just 1-2 spoons, we are using more than 1/2 cup. So you cannot substitute it.

      Reply
  • Garima June 9, 2014, 2:45 pm

    Would it be possible to use milk instead of the yogurt?

    Reply
    • Kanan June 9, 2014, 3:32 pm

      No, milk is not proper and good substitute for this recipe. You can substitute with same amount of sour cream.

      Reply
  • shizuka June 1, 2014, 9:43 am

    Brownies <3
    So yumm
    My friends loved it

    Reply
    • Kanan June 1, 2014, 11:12 am

      Glad to know. Thanks for the feedback

      Reply
  • Krithika May 14, 2014, 2:58 pm

    Hi..nice work! I hav been looking for an eggless brownie recipe for a while now.came across urs, n cudnt stop myself from trying it immly! It’s tastes awesome, but for me while inverting the baking tray abt a cm of the brownie stuck to the tray n though the top was perfect, the rest of the brownies crumbled..:( what do u think cud hav gone wrong? I just buttered my tray..didn’t hav/ use parchment paper

    Reply
    • Kanan May 14, 2014, 3:54 pm

      Two reasons –
      1. didn’t grease the pan well. but you butter the pan so this is not the issue.
      2. brownie might be under cooked. Did stuck brownie tastes just like the top part one? if tastes like doughy and while eating stick to roof of the mouth then it is under done. let it bake for few more minutes.

      Reply
  • Shruti J May 9, 2014, 12:36 am

    I’m loving it, Kanan! Extremely addictive <3 And texture seems great to me…

    Reply
    • Kanan May 9, 2014, 1:14 pm

      Glad that you liked it, Shruti

      Reply
  • SoNi April 29, 2014, 9:26 pm

    Hi, it’s my first time here! I came across your website when I was looking for eggless yogurt brownies! Hey I had a quick question. Is there a way to bake these without butter? I want to make them with olive oil. Please let me know! Thanks!

    Reply
    • Kanan April 29, 2014, 9:55 pm

      yes you can substitute butter with olive oil. in this recipe use 1/4 cup + 2 tablespoon of olive oil instead of 1/2 cup melted butter.

      this might give strong flavor and taste of olive oil in the brownie. please use Tuscan varietal olive oil or extra virgin olive oil which is late harvest. thus it won’t have intense taste of it.

      Reply
      • SoNi April 30, 2014, 2:03 am

        Thanks for your reply! I generally use whole foods organic extra Virginia olive oil. Will that work? What oil would not smell? Should I use vegetable or corn or canola?

        Reply
        • Kanan April 30, 2014, 2:19 am

          yes whole foods organic EVOO will work and will give subtle flavor of it.

          If used corn or canola or vegetable oil then there will be no flavor of oil as those are flavorless oil unlike olive oil.

          Reply
  • Vanisha February 11, 2014, 8:27 am

    Hi there,

    Can I just check what type of yoghurt did you use? The sour yoghurt or sweet yoghurt?

    Reply
    • Kanan February 11, 2014, 11:47 am

      Hi Vanisha, I have used whole milk plain yogurt (not sweet one). Make sure that your yogurt is not too sour, otherwise sour taste will come in brownies

      Reply
  • Morgan January 17, 2014, 11:32 am

    Can I not add the yogurt? Will it still turn out the same?

    Reply
    • Kanan January 17, 2014, 1:11 pm

      Yogurt is main wet ingredient in this recipe. You must use yogurt in it. But If you want you can replace it with 2 tablespoons water + 1/2 cup sour cream, though I haven’t tried it.

      Reply
  • Indigo December 14, 2013, 3:39 am

    I have Ghiradelli natural cocoa powder…I think it is not dutch process
    What changes would I need to make if using natural unsweetened cocoa?

    Reply
    • Kanan December 14, 2013, 3:55 am

      you don’t need to make any changes as long as it is unsweetened. I have mentioned dutch processed cocoa powder just to let others know that if used other brand or type then it might make color difference in end result.

      Reply
  • veenashankar August 20, 2013, 5:23 am

    Nice tempting Brownies

    Reply
  • Rumana August 19, 2013, 3:53 pm

    Wow!!! Super yummy brownies…

    Reply