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 4 reviews
Eggless Brownies
 
Prep time
Cook time
Total time
 
Eggless Brownies made using cocoa powder and has soft, moist, cake like texture
Author:
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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Comments

  1. says

    Hii I realy like your recipe I made but I went wrong some where it was very dry from inside the test vas very good pleas tell me what was my mistake

    • says

      if any baked goods becomes dry then it means that it is over baked. Looks like the same thing happens to your brownies. To avoid that bake them for little less time. So next time try to check 4-5 minutes earlier than mentioned time in the recipes and see if it is cooked then remove it from the oven.

  2. Pavithra says

    Hi,
    I tried this today and was just perfect. As I ran out of butter, I substituted butter with vegetable oil. Still it tasted very good. Thanks for the recipe.

  3. Nancy Floyd says

    I was so excited to find all of these eggless recipes as my grandson as an egg aiergy. Thank you for these recipes!

  4. Priya says

    Hi Kanan
    The brownie trunec out fabulous. One query though – can I reduce the sugar content, as i felt that the recipe was a bit sweet. Brownies available in the shops are less sweet. Please suggest.

  5. sakshi says

    Hey Kanan., there fate in my college and I m trying ur recipe to make it as my counter bt I can’t sell it for more than ,20rs so I would like to ask u how can I make it cheap as I want to serve ice cream and chocolate sause wth it …rply soon:)

  6. Namya says

    This recipe turned out amazing.Here is a tip,if you are utilizing a broiler style oven on low heat, bake for 30 mins. It will turn out perfectly! :)

  7. nikki says

    i tried this recipe today…i followed the recipe exactly but the batter was extremely thick..so i added a little milk..also when i checked it after 35 mins of baking the entrie upper portion was completely burned…my oven is a small 30l capacity oven and i placed the reck in the centre position…do i need to change that or is something else the problem…please help…coz the taste was delicious and we acyually finished eating whatever was left after removing the burnt top :)

    • says

      Hi Nikki, sorry for late reply.
      You have changed the recipe by adding milk.. meaning now batter has more moisture. So that to make good brownie need to change other ingredients as well. So next time try to follow the recipe exactly you will get perfect one. (FYI, this brownie batter is thick means not runny, when you pour into the pan you have to spread it with spatula, not like other cakes that batter gets spread by itself)

    • says

      You can use salted butter, then skip the salt in the recipe.
      I have not tried with ghee. So not sure how it will come out or how it will taste.
      You cannot use malai here.

  8. Fal says

    Made these tonight.. They came out absolutely “DIVINE” !!! Thanks for sharing such a wonderful eggless recipe for brownies… Will try some of your other eggless recipes..

  9. sumy says

    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

    • says

      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.

  10. Abhilash says

    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.

    • says

      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.

    • says

      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.

  11. Krithika says

    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

    • says

      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.

  12. SoNi says

    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!

    • says

      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.

      • SoNi says

        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?

        • says

          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.

    • says

      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

      • Mayuri says

        Hi Kanan,

        Your all recipes are good and specially Avocado Dip, that was quick n tasty too. I’m new for baking items,
        Will you plz tell me the difference between Muffin,Cupcake n cake better ….. And also diffeance between Brownies too…

        Thanks,
        Mayuri

        • says

          Hi Mayuri, Nice to hear that you liked my recipes. There is no exact consistency for muffin or cupcake or cake. The batter always depends on the what ingredients (liquid, rising agents or sour agents) are used. Some are thin while some thick while some has medium consistency. No rules for that.

    • says

      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.

  13. Indigo says

    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?

    • Kanan says

      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.