Rich, decadent and delicious Eggless Chocolate Brownies recipe with detailed step by step pictures. Bestest eggless brownie recipe hands-down! Easy, no-fail eggfree chocolate brownie recipe.
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!
How to make Eggless Chocolate Brownies
📖 Recipe
Eggless Chocolate Brownies
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1 cup All Purpose Flour
- ¾ cup Powdered Sugar
- â…“ cup Butter at room temp
- â…“ cup Dutch Cocoa Powder
- ½ cup Thick Curd/Plain Yogurt
- â…“ cup Dark Chocolate for baking
- 1 teaspoon Baking Powder
- A Pinch of Salt
- 1 teaspoon Vanilla Essence
- ½ cup Milk/Water or little less as needed
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, a pinch of salt and baking powder.
- In another bowl, cream the butter and curd together along with vanilla essence. Add the dry ingredient mix.
- Add milk/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. Set it in the oven at 160°C for 35-45 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 with a scoop of vanilla ice cream.
Notes
- Oven settings differ for different makes of ovens. Keep a close eye on the brownies while baking.
- Bake the brownies on low temperature for 35-45 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 ½ cup of water. The brownie batter has to be thick so adjust accordingly. Replace water with milk for a richer brownie.
- Store the brownies in the fridge for longer shelf life and reheat it in microwave just before serving.
Nutrition
Eggless Chocolate Brownies Recipe with Step by Step Pictures
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.
Recipe Notes
- Oven settings differ for different makes of ovens. Keep a close eye on the brownies while baking.
- Bake the brownies on low temperature for 35-45 mins to get a good crust on top.
- Adjust the amount of water/milk as per needed. For the quantities I used, it had to use ½ cup of water/milk. The brownie batter has to be thick so adjust accordingly. Replace water with milk for a richer tasting brownie.
- 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 🙂
Srividhya
Yummm. Love the clicks.
Sowmya
It's difficult to tell apart the eggless brownies . Very well baked
Shiya
Can I use chocolate instead of cocoa powder?
What's the measurements please?
Ramya
Hi Shiya, You would need the cocoa powder and it cant be replaced with chocolate in this recipe - sorry.
Cook with Smile..
Loves chocolate in all forms?...this is yummy?
Freda @ Aromatic essence
Perfect crackly crust! looks great dear!
chefjulianna
Oh, heaven! Your brownies are just divine! 😀
Nish Kitchen
Brownies look super moist and yum!
Sheeba
Hi Ramya, how long this brownie will be last in the fridge
Ramya
Hi Sheeba, the brownie should be good for atleast week if stored in air tight container in fridge.
Lynz Real Cooking
Yummm
Naj
5tsp baking powder isn't it too much
chcooks
Hi, it was a typo. Have corrected it now, thanks for pointing out.
Deepa
i dont have cooking choclate ,any replacement for that?
chcooks
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.
Neha
If i want to use wwf or oats flour what changes i should make and please let me know temp for microwave convection mode
chcooks
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.
theyellowdaal
I love the cracks on brownies. Yours look amazing.
chcooks
Thanks!
theyellowdaal
Can you edit my comments. I meant cracks
chcooks
I kind of got it 🙂 Now edited too!
theyellowdaal
??
Shweta David
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.
chcooks
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.
Shweta David
Thanks for reverting.. I'll try again with butter.
chcooks
Thanks for trying again Shweta 🙂
Shweta David
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!
chcooks
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 🙂
Khushboo
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.
chcooks
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.
Akshatha Nayak
Hi what about the dark chocolate .. which one did you use
chcooks
Hi Akshatha, I used Morde's dark chocolate for this one.
Balapriya
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.
chcooks
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 🙂
Donna
Do you think this brownie recipe could still work with gluten free flour (or oats flour) and a vegan butter/margarine to help my cholesterol level?
Ramya
Sorry, I have never tried with gluten-free flour but vegan butter should work just fine.
sakshi Singhal
Hi..i tried it 2day and it came out perfect..thanks for sharing d receipe..
Can u plz show how to make swiss roll
chcooks
Wow, thank you so much for sharing 🙂 Glad you liked it.
Kezia
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!
Thanks
Kezia
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?
Thanks!
chcooks
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 🙂
Dolly
Hi ramya..brownies look super delicious..I don't have measuring cups,so can you provide measurement of butter in teaspoon or tablespoons?
chcooks
Hi Dolly, I have never actually tried measuring in tbsp or tsp before as it would not accurate but each tsp is 5ml and each tbsp is 15ml. 1 cup is 200ml. So you can roughly substitute accordingly. But I would urge you to buy a simple measuring cup set as it is really helpful.
Gertika
Hi,can we use 1/3rd cup of oil instead of butter?Thanks
chcooks
Hi Geetika, I dont think you will get the perfect brownie texture with oil. I have done that experiment myself, pls check out my caramel brownies - https://cookingfromheart.com/2017/04/04/eggless-caramel-brownies/ for brownie recipe with oil.
Melissa
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?
chcooks
I just chopped and measured it by the cup but it could be around 65grams in weight. Hope this helps.
moksh batra
love the brownies!
Kandice
By powdered sugar do you mean granulated sugar or confectioners sugar? I assume it is granulated but Confectioners sugar is commonly called powdered sugar in he US so I hope to clarify. Many thanks, looking forward to trying this out.
chcooks
I just powdered some granulated sugar in my blender but I just confectioners sugar should work 🙂
Emma
Hi, do i double the recipe if want to bake in 9 inch square cake pan?
Much love
Emma
chcooks
Hi Emma,
Yes please double the recipe if you are using a 9" pan.
Kaanchi
Which butter do i use, salted or unsalted?
chcooks
Always unsalted for baking 🙂
Kaanchi
Thank you
Reena
Hi, I don't have cooking chocolate. Can I double the amount of cocoa powder instead? Can I use vegetable oil instead of butter?
Ramya
Hello Reena - For this recipe, even if you double the cocoa powder you will still need cooking chocolate. You can use vegetable oil though the texture might turn cakey.
kerrie Scruggs
Hi, your recipe says to preheat at 180* and bake at 160*–do you preheat and then turn it down??Thank you
chcooks
Yes, that's exactly what I did. Thanks.
MAYURILahoti
Hi Dear..
Can I bake Brownie in Cooker?
If yes then whether I have to steam Cook or like regular cake??
And also help with time please
Ramya
Hi Mayuri, I have never made these in cooker. But if you are trying, don't steam them. You will have to cook like a regular cake but at lower heat for longer time. Hope this helps. Good luck with the experiment ?
Prisha
hello! i am going to bake these brownies today, and i was wondering if i can use a circular pan. it is about 6 inches.
Ramya
Hi Prisha, I think it should be fine but make sure the batter is not more than 3/4th full in your pan. It won't raise a lot, but it will raise than regular brownie batter.
Kelly
I only have whole yogurt. Will it turn out the same?
Ramya
Yes, it should work.
:Lou
Where could we find the nutritional information??
Ramya
I dont have nutritional information available, sorry!
Aarthi Saranya
Hi Ramya, your brownies look yumm 🙂 . i have a doubt, can we use compound dark chocolate or dark chocochips or something like Amul’s dark chocolate. Please help with me your suggestion.
Ramya
Hi Aarthi, in this recipe I used compund dark chocolate only 🙂 You can use chocolate chips too. Never tried using amul's dark chocolate or such in this recipe.. as they are tempered, not sure if it will work in this recipe.
Aarthi Saranya
First of all, Thank you so much for such quick response 🙂 . Will try and keep you posted 🙂