Eggless Brownie Recipe

Prep Time 15 mins
Cook Time 25 mins
Rest Time 20 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 175  C
Servings: 9
Best Season: All Seasons
Description

This rich and fudgy eggless brownie recipe delivers the perfect chewy texture without using eggs—ideal for vegetarians or anyone avoiding eggs. Made with simple pantry staples, this recipe creates dense, chocolatey brownies with a shiny crackly top, deep cocoa flavor, and a soft, melt-in-the-mouth center. Perfect for weeknight treats, parties, or anytime chocolate cravings strike.

Ingredients
    For the Brownie Batter
  • 1 cup all-purpose flour (sifted)
  • 0.5 cup cocoa powder (unsweetened, sifted)
  • 1 cup sugar (granulated or fine)
  • 0.5 cup butter (melted, unsalted)
  • 0.5 cup yogurt (thick, room temperature)
  • 0.5 cup milk (warm, adjust slightly if batter is too thick)
  • 1 tsp vanilla extract
  • 0 tsp salt
  • 0.5 tsp baking soda
  • 0.5 cup chocolate chips (semi-sweet or dark, optional but recommended)
    • For the Topping (Optional)
  • 0 cup chocolate chunks (for extra gooey texture)
  • A pinch of flaky salt (optional, enhances chocolate flavor)
Instructions
    Prepare the Baking Pan
  1. 1
    Line an 8×8 inch square pan with parchment paper, allowing some extra paper to hang over the edges. This makes lifting the brownies out easier. Lightly grease the sides with butter or oil.
    2. Mix the Dry Ingredients
  2. 2
    In a large mixing bowl, whisk together flour, cocoa powder, salt, and baking soda. Ensure there are no lumps—this helps achieve a smooth, even brownie texture.
    3. Combine Wet Ingredients
  3. 3
    In a separate bowl, whisk melted butter, sugar, yogurt, milk, and vanilla extract until the mixture is smooth and creamy. The sugar should start dissolving into the wet mixture.
    4. Bring Wet and Dry Together
  4. 4
    Pour the wet mixture into the dry ingredients. Gently fold using a spatula. Do not overmix. The batter should be thick, glossy, and spoonable. If it feels too thick, add 1–2 tbsp more warm milk.
    5. Add Chocolate Chips
  5. 5
    Fold chocolate chips into the batter to distribute evenly. This adds fudginess and deeper chocolate flavor.
    6. Transfer to Baking Pan
  6. 6
    Pour the batter into the prepared pan. Use a spatula to spread it evenly. Add optional chocolate chunks and flaky salt on top.
    7. Bake
  7. 7
    Bake at 175°C for 25–30 minutes. Insert a toothpick in the center — it should come out with a few moist crumbs (not fully clean). This ensures a fudgy texture.
    8. Cool and Slice
  8. 8
    Let the brownies cool in the pan for at least 20 minutes. Lift out using the parchment paper and slice into squares. Cutting too early may crumble the brownies.
Note

Texture Tips:

  • For extra fudgy brownies, slightly underbake by 2 minutes.
  • For cakier brownies, add 1 extra tablespoon of milk.

Substitutions:

  • Replace butter with coconut oil for a dairy-free version.
  • Replace yogurt with plant-based yogurt for vegan brownies.

Storage:

  • Store in an airtight container for 3–4 days at room temperature.
  • Refrigerate for up to 7 days.
  • Freeze for up to 2 months; thaw before serving.

Variations:

  • Add crushed walnuts or pecans.
  • Add a swirl of peanut butter or Nutella (halal version).
Keywords: eggless brownies, fudgy brownies, vegetarian dessert, chocolate dessert, easy baking
Read it online: https://petitepanini.com/recipe/eggless-brownie-recipe/