Eggless Chocolate Brownies

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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.

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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!

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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!

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To make Eggless Chocolate Brownies

  • Servings: makes 9 medium sized brownie pieces
  • Time: Prep Time – 20 mins + Cook Time - 40 mins
  • Difficulty: Easy
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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)

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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.

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

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

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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.

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

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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 🙂

24 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.
    Cheers!

    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 🙂

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