Fudgy, gooey, chocolaty – these words perfectly describe these eggless brownies!
Don’t these brownies look swell? AND they’re eggless!
Different people like different brownies – some like it fudgy with intense chocolate flavour, some like it chewy with a crinkly top, some also like it cakey with a moist tender crumb. Though the ingredients at the base are almost similar, the proportions and quantities are what make a difference to the end product. Well, this is a discussion for another day – a great ‘science behind’ series post I must say 🙂
Eggs play an important role in brownies – they add moisture and height and chewiness. The crinkle top is also a clear distinction of brownies with eggs. When you are looking for an eggless brownies recipe for either dietary preferences or allergies, this recipe comes the closest to a fudgy moist brownie with yoghurt adding to the texture and moistness.
I also have a recipe for eggless fudgy brownies where you’ll get the evasive beautiful shiny crinkle top crust.
Have you checked out my chewy brownies recipe? I don’t think I can resist either of these brownies, just hand me a glass of milk and I can finish off a few pieces for you at one go 😉
Eggless Fudgy Brownies
- 100 grams Unsalted Butter
- 200 grams Caster Sugar
- 2 tbsp Oil
- 80 grams Unsweetened Cocoa Powder
- 120 ml Yoghurt
- 95 grams All-Purpose Flour
- 1.25 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp pure vanilla extract
- 100 grams chocolate chips optional
- 50 grams chopped walnuts optional
- Preheat the oven to 160ºC. Prepare an 8″ square pan with parchment paper with little overhanging. Grease it with butter.
- In a microwave-safe bowl, add the butter and sugar and microwave for 1 minute. The butter should be melted. Or use a double boiler to melt the butter.
- Add the oil & cocoa powder and mix. Let it cool down to room temperature. Add the yoghurt & vanilla extract and mix well.
- Sift the flour, baking powder & salt into the mixture and mix gently until combined. Fold in the chocolate chips. (If you are adding chopped nuts, add them at this stage and fold till evenly combined. You can also make a layer of the chopped nuts at bottom of the pan before pouring in the batter).
- Pour the batter into the pan and spread evenly. Bake it at 160ºC for 40-45 min, or until the brownies are set and a cake tester or toothpick inserted comes out with moist crumbs and not wet dough. Make sure you don’t overcook.
- Let it cool for 10 min in the pan and then take out to cool on a wire rack completely.
- Chill the brownies for an hour before cutting into squares (9 or 16 depending on the size you want).