The most decadent eggless caramel brownies recipe that requires no eggs or butter. Learn how to make caramel brownies in simple 1-min video recipe.
Okay, I have a confession to make. In the last month or so I have been posting more desserts and sweets than anything else and I am not feeling bad about it 😉 I love sweets, especially those that are made at home and would like to enjoy a bite or two after any meal. Needless to say, I have been making a lot of sweets at home and they are finding their way over here 🙂
The last time I made eggless brownies at home, they were a mighty success. In fact, that is one of the most popular recipes from my blog. I have made it over and over multiple times and has become my go-to brownie recipe. All it requires is a single bowl, few ingredients and you get super rich eggless brownies with no effort at all (almost). One of these days, I wanted to bake caramel brownies (hah! As if the chocolate was not enough) and decided to change my recipe slightly.
With the salted caramel sauce pre-made, this is as easy as making one bowl brownies. I wanted to cut out the butter in my brownies, so used oil for making these eggless caramel brownies. It was more of an experiment as I was not sure if the texture of the brownie would differ with this mighty change. As expected, the brownie was not as dense as it is supposed to be. It was a rich delicious cake with caramel sauce baked into it. The next time, I reduced the amount of baking powder and that did the trick. I had got perfect brownies that required no butter and were just as easy.
I drizzled some more caramel sauce on top and heated the brownie every time I had to serve it. These brownies were good to go for more than a week in the fridge and were fresh, soft and delicious too.
Learn to make Eggless Caramel Chocolate Brownies by following this quick one minute recipe video –
How to make Eggless Caramel Brownies
📖 Recipe
Eggless Caramel Brownies
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup All Purpose Flour
- ¾ cup Powdered Sugar
- ¼ cup Oil
- ⅓ cup Cocoa Powder I used Cadbury’s
- ½ cup Thick Curd/Plain Yogurt
- â…“ cup Grated Dark Cooking Chocolate
- 1 teaspoon Baking Powder
- ¾ cup Water or little less
- ¼ cup Salted Caramel Sauce refer notes for recipe
Instructions
Prep Work –
- Finely chop the dark chocolate and set aside.
- 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 –
- In a bowl, sift together all-purpose flour, cocoa powder, powdered sugar and baking powder.
- In another bowl, cream the oil and curd together. Add it to the dry ingredient mix.
- Add water and gently fold the dry ingredients with the wet ingredients. Add the grated/chopped dark chocolate and fold it in.
- Pour the brownie batter into the baking tray and tap it gently to avoid any air bubbles. Pour the salted caramel sauce on top and using a spoon, swirl the caramel sauce into the brownie batter.
- 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.
- Serve hot or cold or warm with a scoop of vanilla ice cream with more salted caramel sauce.
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.
Video
Prep Work
- Finely chop the dark chocolate and set aside.
- Pre-heat the oven at 180°C for atleast 10 mins. Line the baking tray with butter paper or grease it with butter.
Eggless Caramel Brownie Recipe
- In a bowl, sift together all-purpose flour, cocoa powder, powdered sugar and baking powder.
- In another bowl, cream the oil and curd together. Add it to the dry ingredient mix.
- Slow add water and gently fold the dry ingredients with the wet ingredients. Next add the grated/chopped dark chocolate and fold it in.
- Pour the brownie batter into the baking tray and tap it gently to avoid any air bubbles. Pour the salted caramel sauce on top and using a spoon, swirl the caramel sauce into the brownie batter.
- 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.
- Serve hot or cold or warm with a scoop of vanilla ice cream with more salted caramel sauce added on top.
Recipe Notes
- Salted Caramel Sauce recipe can be found here.
- 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.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
afoodiehousewife
Ooooh these look soooo amazing! Bookmarked!
chcooks
Thank you so much 🙂 🙂
Traditionally Modern Food
glad my son was not next to me when i saw ur post otherwise he would have demanded for brownies from mob:-) u nailed it dear looks super yum
chcooks
hahahaha 🙂 Thanks Vidya!
Vanitha
Brownies, my favorite, especially with caramel!! Got to make this 🙂
chcooks
Thanks Vanitha 🙂
Antonet Roajer
Wow!! Brownies looks so delicious. Mouthwatering
chcooks
Thanks much Antonet 🙂
Ginger
Stunning! You must have such a steady hand to get the caramel lines so neat and straight - thank you for inspiring me to try my hand at caramel again ...
Happy Fiesta Friday!
chcooks
Thanks so much Ginger 🙂
TraceyDelaplainMD.com and WhatsForDinnerDoc.com
You had me at caramel.
chcooks
🙂 🙂 Thanks!
Jhuls
I never had caramel brownies, but this looks tempting! 😀 I want some right now. 😉
chcooks
Thanks Jhuls 🙂
FrugalHausfrau
These look amazing! I love using yogurt in baked goods but never tried it in brownies! Wish I had one, now! Thanks for bringing to FF!
Mollie
chcooks
Thanks Mollie 🙂
Maha Khan
Wonderful recipe.I like this and I think this is very delicious.
I am going to make this recipe for my family and husband
Thanks for sharing
chcooks
Thank you Maha 🙂
Sushma
Looks so tempting .just a query doesn't the caramel burn when baking with brownies?
chcooks
No, it doesnt get burned 🙂
Shweta Sankhla
These look super. I am traveling and would like to take these. Will this last 2 days without refrigerator. The sauce on top too
chcooks
Hi Shweta, yes these should last two days but not more.
Sneha
I was attempting to make Theobroma kind of brownies for a friend who is expecting and had a craving for it. I was looking for a nice brownie base for it. Tried this recipe because of the promising pics. I wasn't too positive about how it would turn out due to absence of butter/ condensed milk and limited amount of sugar. But I really regret for not having trusted the recipe. It turned out super soft, very very nice and chocolatey. Although I layered it with caramel sauce and then chocolate ganache, instead of swirling it in the batter itself. A tad bit sweet because of caramel overload, but the whole brownie turned out super yummmm!!
Thank you so much. I am gonna make it my forever favourite for brownies.
chcooks
Thank you so so much for this lovely feedback. You made my day! 🙂