Eggless Chocolate Brownies


Monday requires all kinds of motivation, especially the one with a lot of chocolatey goodness. And that’s why I am here with my eggless chocolate brownie recipe! So by now it is well known how I am going eggless when it comes to baking. Eggless cakes work like a charm but there was one issue with baking an egg-less brownie. I have tried many concoctions and everything feel like an extension of a chocolate cake, nothing like a brownie. My go to fail proof fudgy brownie recipe has eggs, so I had been on a mission to find an eggless brownie recipe.


Recently, I had tremendous success making eggless brownies and I just had to share. In fact, I was waiting to share it here. Not to mention that I get to show off a perfect chocolate crust on the brownie that is so chocolatey and rich!


Like my eggless black forest cake, this eggless brownie recipe is going to surprise a few people for the ingredients I have used. But these are perfect egg replacers, without leaving an odd after taste – so it works for me. We enjoyed this batch and the couple of other batches I had to make (on popular demand) with vanilla ice cream. Nothing like a warm brownie with a big scoop of creamy vanilla ice cream!


To make Eggless Chocolate Brownies

  • Servings: makes 9 medium sized brownie pieces
  • Difficulty: Easy
  • Print

What I used –
  • All Purpose Flour, 1 cup
  • Powdered Sugar, 3/4 cup
  • Butter, 1/3 cup (at room temp)
  • Cocoa Powder, 1/3 cup (I used Cadbury’s)
  • Thick Curd/Plain Yogurt, 1/2 cup
  • Dark Cooking Chocolate, 1/3 cup
  • Baking Powder, 1.5 tsp
  • Salt, a pinch
  • Vanilla Essence, 1 tsp
  • Water, 3/4 cup (or little less)


Prep Work –

1. Finely chop the dark chocolate and set aside.

2. Pre-heat the oven at 180°C for atleast 10 mins. Line the baking tray with butter paper or grease it with butter.

How I made –

1. In a bowl, sift together all-purpose flour, cocoa powder, powdered sugar, a pinch of salt and baking powder.


2. In another bowl, cream the butter and curd together along with vanilla essence. Add the dry ingredient mix.

3. Add water and gently fold the dry ingredients with the wet ingredients. Add the grated/chopped dark chocolate and fold it in.

4. Pour the brownie batter into the baking tray and tap it gently to avoid any air bubbles. Set it in the oven at 160°C for 35 mins or until a tester inserted comes out clean. Remove from oven and let it cool down. Invert onto a plate and cut equal squares.

5. Serve hot or cold with a scoop of vanilla ice cream.


Note –
  • Oven settings differ for different makes of ovens. Keep a close eye on the brownies while baking.
  • Bake the brownies on low temperature for 35-40 mins to get a good crust on top.
  • Adjust the amount of water as per needed. For the quantities I used, it had to use ¾ cup of water. The brownie batter has to be thick so adjust accordingly.
  • Store the brownies in the fridge for longer shelf life and reheat it in microwave just before serving.

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Taking these brownies to Fiesta Friday #141. Co-hosts this week are Julianna @ Foodie on Board and Zeba @ Food For The Soul 🙂

40 thoughts on “Eggless Chocolate Brownies

    1. Hi Deepa, You can use regular chocolate too but make sure it is not too sweet as that is the major difference between cooking chocolate and regular chocolate. Adjust the sugar quantity depending on the sweetness of the chocolate you use. Make sure the chocolate is plain and doesnt have any nuts/fruits.

    1. Hi Neha, I have never tried this recipe with oats/whole wheat flour. Although you should be able to replace maida with these flours in the same ratio, I am not exactly sure of the texture. On the microwave convection mode temperature, I am not very sure too as I have never used one. But the same temperature should work as the convection mode is the same.

  1. Hi… I tried this recipe with oil instead of butter and the result was nowhere near brownie.. But instead I got a very delicious chocolate cake. Thanks for that…. Somehow I feel.. the cake texture I got because of baking powder. Please pour in your thoughts.

    1. Hi Shweta, thanks for trying out the recipe. I in fact made this recipe recently (for testing some other recipe) using oil and the texture was little dense but not like a brownie more like a cake like. I think for this recipe, butter works well if you want a brownie like consistency. And baking powder is needed to an extent as there are no eggs used.

  2. Hi Ramya.. I tried again and this time with butter and you were right, I got a nice crust and soft inside brownie. I just reduced baking powder a little.. added 1tsp instead of 1.5tsp. I’m happy that I found your blog.. wanna try more recipes of yours. Great going girl.

    1. You are super awesome! 🙂 Thank you so much for giving it a try again, I am so so happy it came out alright this time. I have not tried reducing the baking powder yet, thanks for letting me know – will try it next time 🙂

  3. I tried this recipe. I used an 8″ square tin..Idk what went wrong but it didn’t rise enough.. and it turned out a lil sticky.. i didn’t even get the cracks that one would like to see on the top of a brownie.

    1. Hi Khuhboo, sorry that the recipe didnt work out for you. But if it was a little sticky and didnt get the crust/cracks it could mean that it required little more baking. If you had baked it at 160°C for 35 mins, I would recommend baking it for another 10-15 mins. I used 6″ pan for this recipe and have made it with 7″ pan too – probably 8″ was little bigger for this measurements.

  4. Hi dear how much one cup in grams or ml? Can we use the same cup for other measurements also? Your brownie looks delicious. I tried once other brownie receipe but butter was oozing out and sticks to the pan. Should we apply anything at the bottom of the pan? Pls reply when you are free. Will try yours.

    1. Hi Balapriya, for this recipe my one cup was 200ml. However if you continue to use the same cup for the rest of the ingredients it should be fine 🙂 I usually layer the pan with parchment paper and apply little butter to avoid it from sticking. Hope you like this 🙂

  5. Hi..i tried it 2day and it came out perfect..thanks for sharing d receipe..
    Can u plz show how to make swiss roll

  6. Hi Ramya, tried out this recipe & was super happy with the results!
    This is really a super rich chocolate brownie! I can actually say I didn’t miss the eggs at all 🙂
    Only wanted to check with you, what is the exact measurement for 1/3 cup butter, that you’ve used in grams!

  7. Hi Ramya, tried your recipe & was absolutely delighted with the results! I can actually say I didn’t miss the eggs at all!
    I have only one query – what is the gms equivalent for the 1/3 cup butter that you’ve used?

    1. Hi Kezia, thanks for so much for the positive feedback 🙂 My 1/3 cup for that recipe was ~65ml as my 1 cup measured 200ml. You can roughly use 50-60gms of butter. Hope this helps 🙂

  8. How many grams of chocolate do you mean when you write 1/3 cup? Did you measure the chocolate by weight or by volume after chopping/grating?

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